There is no such wine as Erguotou, only Erguotou. Beijing has a long history of brewing. In the mid-Qing Dynasty, in order to improve the quality of shochu, Shi Jing shochu workshop underwent technical transformation. When used as a cooler when steaming wine, it is called a tin pot, also known as a pot. When steaming wine, the distilled wine vapor should be put into the "wine head" cooled by cold water in the tin pot for the first time and put into the "wine tail" cooled by cold water in the tin pot for other treatment for the third time. Because the wine cooled in the first and third cans contains a variety of low-boiling substances and tastes mixed, the winery only picks the mellow wine cooled by cold water put into the tin can for the second time.