"is like a spring gale, come up in the night, blowing open the petals of ten thousand pear trees", a little-known local small state-owned winery, has become a new wine star on the land of Sanjin-Shanxi Lihua Chun Brewing Group Co., Ltd., which has achieved good economic benefits for 14 consecutive years. This year, it is estimated that the sales revenue will reach 1 million yuan and the profit and tax will reach 26 million yuan, the highest level in recent years. This year, Lihuachun is a double happiness: first, the traditional brewing technology of Lihuachun liquor won the title of national intangible cultural heritage, and second, Lihuachun brand won the title of national well-known trademark.

A thousand-year-old wine has been tempered by vicissitudes of life, and it has been reborn.

Pear spring wine has a long history and has a history of thousands of years. According to legend, in 855 AD (the 5th year of the Tang Dynasty), when Li Keyong, King Jin of Tianwangfu, Jincheng County, Yingzhou County, Shanxi Province, was born, a golden phoenix flew out of the well of Tianwangci in his house. People were very surprised and called this well "Jinfeng Well". This well is sweet and bitter, and the liquor produced is extremely sweet and fragrant. Besides, in the second year of Qing Ning in Liao Dynasty (AD 156), the first wooden pagoda in the world, Sakyamuni Wooden Pagoda in Yingzhou, was completed, and Empress Xiao was lucky to open the ceremony, and the state officials in Yingzhou presented it with wine. After drinking it, the Empress Dowager felt very high, and it was a beautiful spring. The pear flowers in the Buddha Palace Temple in Sakyamuni Pagoda were in full bloom, bright and full of vitality. Empress Xiao saw the scenery and gave it the name "Pear Flower Spring".

as time goes by, the years are long. Since the Song and Liao Dynasties, it has undergone the changes of Yuan, Ming, Qing and the Republic of China. The people of Yingzhou have suffered from wars and been displaced from place to place, but the tradition of Yingzhou people who like to drink liquor and are good at brewing liquor has continued.

After the founding of New China, the brewing workshops in Yingzhou embarked on the road of cooperation, from single workshop production to collective cooperative production. In 1975, the first local state-owned winery was established in Yingxian County. Over the years, due to poor technology, weak infrastructure and monotonous products, sales have never been able to get out of the cycle of ups and downs; From 1992 to 1993, sales became more difficult and the product backlog was serious; In 1993, it lost 83, yuan and faced the dilemma of stopping production.

At the beginning of p>1994, Yingxian Winery formed a new leading group headed by zhaojie, the chairman of the board of directors, leading all employees to work hard and blaze new trails; Grasping management, promoting science and technology, improving quality, creating famous brands and expanding the market have finally rushed out of the predicament and ushered in the dawn. The "Special Erguotou" and "Refined Pear Flower Spring" developed in that year both won the gold medal in Moscow International Famous Products Expo. At the end of 1994, the low-alcohol Luzhou-flavor liquor "Lihua Laojiao" was developed, which completely ended the history that Yingxian Distillery only produced high-alcohol flavor liquor, and formed a multi-specification and multi-variety product structure with low-alcohol flavor and strong flavor coexisting. They make great efforts to grasp marketing, increase advertising, expand product sales and gradually improve economic benefits. In 1994, it produced 2,499 tons of liquor, with a sales income of 12.54 million yuan and a profit and tax of 2.62 million yuan. In that year, it turned losses into profits, and by 1996, the sales income was more than 9 million yuan, with a profit and tax of 25 million yuan. At that time, Yingxian Winery was reorganized into Shanxi Lihua Chun Brewing Group Co., Ltd..