Huadu is brewed by water sorghum, which originated from 1380 palace tribute wine. Using the traditional old five retort method, pure grain brewing. The taste is fragrant, elegant and mellow. Yongfeng is made of water, sorghum and wheat, and originated from 1 163 palace tribute. Brewed by ancient method, it has the characteristics of lasting fragrance.

The difference between Huadu and Yongfeng Erguotou lies in the raw materials and manufacturing technology:

Huadu Laowu retort method: using water and sorghum as raw materials, it is made by Laowu retort method. Laowu retort method is a traditional process of Luzhou-flavor liquor in China, and it is a traditional operation method that divides fermented grains in pits into five distillations and fermented grains.

Yongfeng ancient brewing: made from water, sorghum and wheat through ancient brewing. In ancient times, koji was made on the Dragon Boat Festival, with one-year production cycle, two times of feeding, nine times of distillation, eight times of fermentation and seven times of wine extraction.

Erguotou is a liquor developed from northern shochu with a history of more than 800 years. There are many brands of Erguotou in the market at present, including Beijing Yongfeng brand Erguotou and Beijing Huadu Erguotou. Among them, in recent years, the international square bottle series has different capacities and degrees, and has satisfied different levels of consumers with its high value, high quality and high cost performance.