The predecessor of Quanzhou Xiangshan Wine is the “Mei Li Rui Lu” in ancient times. It is the essence of the Chinese rice wine created by the state-owned Xiangshan Winery inherited and carried forward the essence of national culture. It adopts unique traditional production technology and pure root Rhizopus and the state-owned Xiangshan wine produced by local high-quality rice. It is colorless, clear and transparent, pure and pure, elegant, sweet, refreshing and smooth.

The history of Guilin yuba has been around for a long time. It was popular in the Tang Dynasty. At that time, Guilin North reached the Central Plains, which was the important town of Lingnan in the south. Buddhism was rumored here, temples were everywhere, and fasting was prevalent. Yuba is also emerging as a vegetarian diet. For more than 1,000 years, people have been passed down from generation to generation, and yuba has become a traditional food in Guilin. Guilin yuba has a complete strip shape, light yellow color, bright oil surface, hollow and crisp, and rich in nutrients.

Shitang ginger, with Jeonju red pepper, garlic, and called "Gangzhou three spicy", is well known. Shitang ginger is palm-shaped, also called "five fingers ginger", the block is big and fat. Ginger is spicy and fragrant, and the ginger is slightly spicy and crispy. It has the functions of strengthening the stomach and dispelling cold, sweating and exorcism, warming the stomach and warming the heart. Ginger is generally used as a seasoning. Dried or dried ginger, it becomes dried ginger. Dried ginger is hot and is a commonly used drug in the clinic. Dried ginger has a diuretic effect on swelling, and can be used to treat colds and colds, headaches and coughs. Experienced seniors know that a bowl of ginger brown sugar water can stop bleeding and treat the postpartum disease, the effect is very significant.