Sorghum belongs to a kind of grain, which is coarse grain and can be regarded as relatively high-quality grain. Sorghum has been cultivated in China for more than 5,000 years, especially in the northeast of China. It has long been famous in the world and is known as the Redmi of Asia. Sorghum is mainly used for wine-making, especially in 1970s and 1980s, and it is widely planted in both the north and the south. Sorghum is an annual tall herb in Gramineae. Sorghum is rich in carbohydrates, calcium, fat, protein and other nutrients. At the same time, it has the effects of detoxification, cooling blood and strengthening spleen. It can be used to prevent dyspepsia and damp-heat dysentery, and has a good curative effect on night sweats due to yang deficiency. In addition to China's sorghum, other major producing areas are the United States, Africa and South Asia, which can be used as feed, accounting for the fifth place in the world's grain crop planting area, followed by corn, wheat, rice and barley. In addition, using sorghum to make wine has no other disturbing taste and is suitable for brewing China liquor. Almost all the brands with the highest quality liquor in China are mainly made of sorghum.