Exhibitors

Ingredients: Water, Sorghum liquor, Sugar, Dingxiang, YuZhu, Bajiaohuixiang, Xiangyuan, Gaoliangjiang, Rougui,food colors, Xiaohuixiang, Sharen, Roudoukou, Ginger, Huajiao, Longan, Danggui固本酒配料表：水、高粱酒、白糖、丁香、玉竹、八角茴香、香橼、高良姜、肉桂、焦糖色、柠檬酸、小茴香、砂仁、肉豆蔻、姜、花椒、桂圆、当归 Ku Pien Chiew is made by high-quality ingredients, and it is a premium luqiu that combines traditional and modern techniques, and has been the preferred luqiu for Minnan people.In 1962, the popular “Yi Que Zhai” liquor from Hong Kong and Southeast Asia prompted Xiamen’s foreign trade department to explore similar products. At that time, the Xiamen distillery’s master blender, Mr. Weng Zhongyi, and his colleagues dedicated themselves to study the taste and techniques of “Yi Que Zhai” liquor. Drawing from over a decade of brewing experience, they crafted a luqiu that perfectly suit their own taste which is Ku Pien Chiew. 规格：156ml×48 择良方，选好料，工艺独特，古法现代融合的露酒精品，为数十年来闽人首选的上等露酒佳品。1962年，香港地区及东南亚一带的“怡阙斋”酒颇为畅销，厦门外贸部门希望厦门酒厂也能开发类似产品，当时厦门酒厂配制车间露酒调配酒师—翁忠义师傅和他的同事们潜心研究“怡阙斋”酒的口味、工艺，集自己10多年的酿酒经验，并融汇百种食方，各配制成最合适自己口味的露酒，然后均匀调和成固本正气的42°固本酒。

Xiamen's unique geographical environment and special distilling techniques have produced Xiamen Shuangfeng Kaoliang Liquor. The ingredients are all locally grown red sorghum, homemade yeast and quality water. Following the traditional solid-state fermentation method Zhigu Laobaigan liquor production process and cellared for many years makes the premium aged - Xiamen Shuangfeng Kaoliang Liquor. 厦门高粱酒配料表：水、高粱、大麦、小麦、豌豆规格：750ml 百年沧桑，厦门得天独厚的地理环境和特殊酿造工艺，原料均选用地产红高粱、自制酒曲及优质水源，采用传统的固态发酵，遵循直沽老白干酒的古法工艺精酿，并经过多年窖藏的陈年特级酒——厦门双凤高粱酒。

Ingredients: Water, Sorghum liquor, rectified spirit, Danggui, Sugar, Dingxiang, Xiaohuixiang, Taoren, Sharen, Gouqizi, food colors, food additives (flavors), sodium cyclamate, citric acid&nbsp;松筠堂配料表：水、高梁酒、食用酒精、当归、白糖、丁香、小茴香、桃仁、砂仁、枸杞、焦糖色、食品添加剂(食用香料)、甜蜜素、柠檬酸。 规格：500ml×12 松筠堂酒 (Song Jun Tang liquor) adopts a unique craft that combine a century-old traditional craftsmanship with modern blending techniques. It uses aged Kaoliang Liquor as the base, and is blended with dozens of ingredients such as Chinese angelica sinensis, cloves, cumin, peach seed, fructus amomi, and goji berries. This luqiu can be considered a nourishing and flavorful delicacy.&nbsp;&nbsp;松筠堂酒采用的是百年传统工艺与现代配造法相融合的独特工艺，以陈年高粱酒为酒基，配以当归、丁香、小茴香、桃仁，砂仁、枸杞等数十种食材，精心配制而成的露酒，堪称滋补、调味的佳品。

Ingredients: Water, Sorghum liquor, rectified spirit, sugar, Xiaohuixiang, Gouqizi, Orange Peels, Longan, Ginger, Huajiao, Dingxiang, Taoren, Yuzhu, Roudoukou, Bajiaohuixiang, Danggui, food additives (flavors) 春生酒配料表：水、高粱酒、食用酒精、白糖、小茴香、枸杞、橘皮、桂圆、姜、花椒、丁香、桃仁、玉竹、肉豆蔻、八角茴香、当归、食品添加剂(食用香料)。 规格：500ml×12 Chunshengtang (春生堂) was founded by Guo Xinchun during the Daoguang period of the Qing Dynasty, and it has a history of over a hundred years. Guo had a passion for martial arts from a young age and studied at the Shaolin Temple in Henan. In his early years, he opened a martial arts center in Xiamen, where he excelled in medical theories with a particular focus on the study of bone fractures.To enhance the medicinal efficacy, Guo established “Fengshang Medicinal Liquor” (风伤药酒) using imported ingredients. The wine is made by grinded ingredients and infused them into Kaoliang liquor and then further processing and refining dozens of authentic local ingredients. The luqiu became mellow and pure in taste, mild in nature and has been sold throughout Southeast Asia.&nbsp; &nbsp;“春生堂”是永春县仙夹乡人郭信春创设于清朝道光年间，店址在福寿宫（今开禾路），已有百多年的历史，郭信春自幼喜拳术，曾随师往河南少林寺习拳。早年来厦办国术馆，精通医理，对风伤骨折更有研究。为了医效，他创制以狮球为商标的“风伤药酒”，采用部份进口食材，碾末浸入高粱酒中，又以数十种地道食材经过加工提炼后配制而成。其酒质醇，口味纯正，不寒不燥，行销东南亚各地。

Ingredients: Water, Sorghum liquor, rectified spirit, sugar, Dingxiang, YuZhu, Roudoukou, Ginger&nbsp;Sharen, sodium cyclamate, food colors, food additives (flavors) 万全堂酒配料表：30°萬全堂原料:水、高粱酒、食用酒精、白糖、丁香、玉竹、肉豆蔻、姜、砂仁、甜蜜素、焦糖色、食品添加剂(食用香料) 规格：500ml×12 万全堂(Wanquantang) was established in Xiamen by Qian Qitai, with a history spanning nearly 300 years, Qian opened a pharmacy, marked by the Shuanglong (双龙) brand. The pharmacy sold traditional formulas pills, ointments, and powders, along with Guoguang Medicinal Liquor, which gained considerable renown.Wanquan Tang’s Guoguang liquor is crafted using seven precious ingredients, combined with aged Kaoliang liquor as the base, with a meticulous refining process. It has been beloved by a wide range of consumers and passed down through generations 万全堂是浙江绍兴人钱启泰来厦门创设的，将近300年历史。钱启泰开设药铺于外关帝庙后面（现新路街），以双龙牌为标记，出售京传宫廷秘方丹、膏、丸、散及国光药酒等，尤以国光药酒享有名声。万全堂国光酒选用七种名贵食材，配以陈年高粱酒为基酒，精加工制成。深受广大消费者的喜爱，流传至今。

厦门高粱酒配料表：水、高粱、大麦、小麦、豌豆规格：145ml×24 百年沧桑，厦门得天独厚的地理环境和特殊酿造工艺，原料均选用地产红高粱、自制酒曲及优质水源，采用传统的固态发酵，遵循直沽老白干酒的古法工艺精酿，并经过多年窖藏的陈年特级酒——厦门双凤高粱酒。 厦门得天独厚的地理环境和特殊的蒸馏工艺，造就了厦门双丰高绶白酒。原料都是当地种植的红高粱、自制酵母和优质水。遵循传统固态发酵法的智固老白干白酒生产工艺，并经多年窖藏，酿造出优质陈酿——厦门双丰高粱白酒。

Ingredients: Rice, water, salt, yeast. In the early 20th century, a low-alcohol, fragrant type of Japanese sake was introduced to Taiwan. Under the refinement and improvement by Taiwanese winemaker Ke Zhenwan, it developed into the unique style Taiwanese rice wine. In the late 1920s, Ke Zhenwan traveled to Xiamen, where he established his own brewery and collaborated with Jin Yuan Brewery to develop Xiamen rice wine, using their own Xiamen baiqu (white yeast) and It has become a famous rice wine in the Fujian region. Phoenix Brand rice wine is primarily made from milled rice, integrating the long history of rice wine culture in Fujian. The wine is with a mellow body and unique flavor, nourishing and value for money. Moderate consumption can provide health benefits, making it a truly authentic and well-regarded wine for centuries. 米酒配料表：大米、水、盐、粬。 规格：750ml×12 &nbsp;20世纪初，日本一低度清香型的清酒传入台湾，在台湾民间酿酒师柯振旺精心改造提升下，形成有独特风格的台湾米酒。20年代后期，柯振旺渡海来到厦门，自开酒坊，并与晋源酒厂合作，精心研制，采用自产的厦门白曲，陈酿而成了名扬八闽的厦门米酒。丹凤米酒以精白大米为主要原料，融合闽南悠久的米酒文化，酒质醇美，温润滋补，风味别具，物美价廉。常饮更可益寿延年，实乃地地道道，百年好酒。

Ingredients: Water, Sorghum liquor, Sugar, Dingxiang, YuZhu, Bajiaohuixiang, Xiangyuan, Gaoliangjiang, Rougui,food colors, Xiaohuixiang, Sharen, Roudoukou, Ginger, Huajiao, Longan, Danggui 固本酒配料表：水、高粱酒、白糖、丁香、玉竹、八角茴香、香橼、高良姜、肉桂、焦糖色、柠檬酸、小茴香、砂仁、肉豆蔻、姜、花椒、桂圆、当归 Ku Pien Chiew is made by high-quality ingredients, and it is a premium luqiu that combines traditional and modern techniques, and has been the preferred luqiu for Minnan people.In 1962, the popular “Yi Que Zhai” liquor from Hong Kong and Southeast Asia prompted Xiamen’s foreign trade department to explore similar products. At that time, the Xiamen distillery’s master blender, Mr. Weng Zhongyi, and his colleagues dedicated themselves to study the taste and techniques of “Yi Que Zhai” liquor. Drawing from over a decade of brewing experience, they crafted a luqiu that perfectly suit their own taste which is Ku Pien Chiew. 规格：625ml×24 择良方，选好料，工艺独特，古法现代融合的露酒精品，为数十年来闽人首选的上等露酒佳品。1962年，香港地区及东南亚一带的“怡阙斋”酒颇为畅销，厦门外贸部门希望厦门酒厂也能开发类似产品，当时厦门酒厂配制车间露酒调配酒师—翁忠义师傅和他的同事们潜心研究“怡阙斋”酒的口味、工艺，集自己10多年的酿酒经验，并融汇百种食方，各配制成最合适自己口味的露酒，然后均匀调和成固本正气的42°固本酒。

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