Beida Cang Liquor Traditional Brewing Techniques Project Batch: Provincial 2nd Batch Project Protection Unit: Heilongjiang Beida Cang Group Co., Ltd. Representative Inheritors: Liu Jianhua Yang Jie In 1914, Guizhou winemaker Li Yong joined Qiqihar Ma Ziliang's Juyuan Yong Shaoguo in Haishan Hutong, producing Beida Cang Liquor with Maotai sauce-flavored brewing technology. Beida Cang Liquor Traditional Brewing Techniques not only have the basic connotation of Chinese brewing culture, but also have unique regional characteristics of the cold Northeast region. Its liquor is transparent, slightly yellow in color, without suspended precipitation, with obvious sauce aroma, prominent grain aroma, mellow fragrance, soft and sweet taste, long aftertaste, and lasting fragrance. The traditional process is sorghum, moistening, gelatinization, cooling, adding koji, mixing, stacking on the pool, fermentation in the cellar, and distillation out of the cellar.