Qianlong and Ji Xiaolan's "Jinmu Shuihuo, Bancheng Roasted Wine" pair of pairs, opened the birth point of Bancheng sizzling wine culture. Based on the theory of “five elements into wine”, Bancheng roasting wine is absorbed into the wine in different forms by Jin Zhigang, Huo Zhilie, Muzhijing, water softness and soil thickness. The brewed Bancheng roasting pot has a harmonious flavor, and the flavor is fragrant, the flavor is fragrant, the mouth is not dry after drinking, and it is not on the head. It has the unique characteristics of northern fragrance and is the best wine in other regions.

Technical requirements for quality of Bancheng roasting wine (1) Raw and auxiliary materials requirements. 1. Brewing water: It is taken from underground spring water in the old Niuhe River waters of the lower town. The water is clear and soft, refreshing and sweet, and the hardness is suitable, which is conducive to promoting the growth and reproduction of yeast and other enzymes. The white wine produced by the underground spring water of Lao Niuhe has outstanding soft and sweet features. 2. Sorghum: Meets the national sorghum standards. It mainly uses high-quality wine sorghum in the Northeast. 3. Wheat: Quality meets national wheat standards. 4. Saccharification starter: Daqu (medium and high temperature). (2) Production process. Using sorghum and wheat as the main raw materials, using the traditional old five enamel process, two-wheel fermentation through solid mud pool, medium temperature Daqu as saccharification starter, artificial muddy, two-wheel fermentation, mass wine picking, grading storage, natural ripening . It has the original natural flavor of traditional natural brewing, the fragrance is harmonious and delicate; the taste is sweet and supple, full and clean; the fragrance is harmonious, the fragrance is fragrant, the flavor is fragrant, the mouth is not dry, not on the head, with a unique north Aroma and elegant features. (3) Quality characteristics. 1. Sensory characteristics: The project 36% vol ~ 40% vol40% vol ~ 56% vol color and appearance colorless or yellowish, clear and transparent, no suspended matter, no precipitation. The aroma of the aroma is outstanding, the compound fragrance is elegant, and the fragrance is comfortable. The taste and taste are harmonious, and the cotton is sweet and refreshing. The wine is sweet and refreshing, and the long-lasting style is rich and elegant. When the temperature of the wine is lower than 8 °C, white flocculent material or light loss is allowed. When it is above 8 °C, it should gradually return to normal. 2. Physical and chemical indicators: (1) Low alcohol physical and chemical requirements: Item excellent grade alcohol level / (% vol) 36-40 total acid (calculated as acetic acid) / (g / L) ≥ 0.300.30 total ester (to Ethyl acetate) / (g / L) ≥ 1.501.20 ethyl hexanoate / (g / L) 0.70 - 2.200.40 - 2.20 solid / (g / L) ≤ 0.70 when the temperature of the wine is lower than 8 ° C When it is allowed to appear white flocculent material or loss of light. When it is above 8 °C, it should gradually return to normal. 2. Highly physicochemical requirements: Item Premium Grade Alcohol/(%vol) 41-56 Total Acid (in acetic acid) / (g/L) ≥ 0.400.40 Total ester (calculated as ethyl acetate) / ( g/L)≥2.001.50 ethyl hexanoate/(g/L) 1.20-2.800.60-2.50 solids/(g/L)≤0.40a alcohol 41%vol-49%vol wine, solids It can be less than or equal to 0.50 g/L. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of the geographical indication products of Bancheng Roasted Pots and Wines may apply to the Quality and Technical Supervision Bureau of Chengde County, Hebei Province for the use of “Special Marks for Geographical Indication Products”, which are subject to review by the Hebei Provincial Bureau of Quality and Technical Supervision. The General Administration announced the approval. The statutory testing agency for Bancheng Roasted Wine is designated by the Hebei Provincial Bureau of Quality and Technical Supervision.