Longjing tea is my country’s famous green tea. Produced in the West Lake area of ??Hangzhou, Zhejiang, it has a history of more than 1,200 years. Longjing tea is emerald green in color, rich in aroma, mellow and refreshing, and shaped like a bird's tongue. It has the four unique characteristics of "green color, rich fragrance, sweet taste and beautiful shape". Longjing tea is divided into three types: West Lake Longjing, Qiantang Longjing and Yuezhou Longjing due to their different origins. Except for the 168 square kilometers of tea in the West Lake production area, which is called West Lake Longjing, the other two areas are commonly known as Zhejiang Longjing tea. Longjing tea was first produced in the Song Dynasty and became more popular in the Ming Dynasty. Tea picked before Qingming is called "Mingqian tea", and tea picked before Grain Rain is called "Yuqian tea". There is a saying that "it is the best before the rain, and it is the treasure before the dawn". When Longjing tea is brewed, the buds are upright, the soup is clear, and the fragrance is overflowing. The tea with one bud and one leaf, commonly known as "one flag and one gun" is the best. At that time, this tea was divided into eight levels according to the production period and the tenderness of the buds and leaves, namely "Lotus Heart, Bird's Tongue, Best Quality, Mingqian, Yuqian, First Spring, Second Spring, and Big Growth". It is divided into eleven levels, namely special level and levels one to ten. One pound of super-grade Longjing contains approximately 36,000 tea buds. The Longjing tea on Shifeng Mountain is the top grade of Longjing tea. There are strict requirements for picking this tea. Some pick only one bud, while others pick one bud and one leaf or one bud and two leaves. Its production process is also very particular. There are ten major techniques in the frying process, including shaking, belting, squeezing, stiffening, buckling, grabbing, pressing and grinding. The operation is so varied and amazing. Kweichow Moutai is produced exclusively in Renhuai Town, Zunyi County, Guizhou Province, China. It is one of the three famous distilled spirits along with Scotch whiskey and French Cognac. It is the originator of Daqu Maotai-flavor liquor. According to historical records, in 135 BC, Emperor Wu of the Han Dynasty ordered Tang Meng to go on a mission to Nanyue. After Tang Meng drank the goujiang wine produced in the Nanyue Kingdom (in the Renhuai County area where Maotai Town is located today), he brought the wine back to Chang'an. It was praised by Emperor Wu of the Han Dynasty and left a legend that "Tang Meng drank the gourd sauce to make Yelang". According to the "Old Zunyi Mansion Chronicles" of the Qing Dynasty, during the Daoguang period, "More than 20 houses were burned in Maotai, and the cost of food was no less than 20,000 shi." In 1843, Zheng Zhen, a poet of the Qing Dynasty, praised Maotai as "the best in the country of Guizhou." . Before 1949, the production of Maotai liquor was in decline, and there were only three distilleries, namely: "Chengyi Distillery" funded by the Hua surname, called "Huamao"; and "Ronghe Distillery" funded by the Wang surname, called "Huamao". "Wang Mao"; "Hengxing Winery" funded by the surname Lai is called "Lai Mao". "Huamao" is the predecessor of Moutai. Maotai liquor is revered as the "national liquor". It has the characteristics of clear and transparent color, mellow and fragrant aroma, soft entrance, refreshing and sweet taste, and long-lasting aftertaste. People call Moutai's unique fragrance "Maoxiang", which is the most perfect example of my country's sauce-flavor style.

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