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Barley Wine, Xining

With the production history of more than 3000 year, the barley wine uses highland barley as main material. It’s brewed with the indigenous method, so it’s called “Ming”(wine). Brewed in the form of the workshop, it began at the end of the Ming Dynasty and the beginning of the Qing Dynasty.  Kewa of Shanxi Province took their brewing technology of Xing Hua Cun (the name of a wine) to Qinghai Province. Use the local black barley as main material and pea, black, etc. as supplementary materials to brew the “ Qiyuan Wine” with distinct flavor. It’s a good clear wine with characteristic flavor. It makes people have an aftertaste. The barley wine of Qinghai uses highland barley as raw material, matched with wheat and pea. It’s aboratively brewed with scientific recipe. After drinking it, people won’t have a headache, feel thirsty, and hurt stomach. In addition, they can sober up quickly.