The first step in the liquor making is to select raw materials, among which are sorghum, corn, rice, glutinous rice, wheat and barley. The raw materials play an important role in liquor flavor. For example, liquor made from sorghum is fragrant; from corn, sweet; from glutinous rice, soft; and from rice, pure. With all kinds of flavors from unprocessed grain blended, the liquor has a distinctively enjoyable and pure taste with great mixture.
Next, the crushed raw materials as required will be transported to the production site and blended in the pits with fermented grains. Then comes the process of steamer filling-- one or two workers load the steaming barrel with a shovel and when it’s full, cover and steam it. The following steps are distillation and liquor collection.

Liquor collection is a critical process during which time its quality should be measured and its flow at the right speed. The storage requirement is no less than 63 degrees (scale 126). How can this process be ensured? It relies on the experience and judgement of the masters who have to constantly distinguish hops with hop cups: big hops show high-degree liquor and small hops-low degree liquor. The process usually takes about 40 minutes, followed by two hours of steaming until the fermented grains are thoroughly cooked. Then the grains need rapid cooling. After that, stir the mixture evenly with Daqu powder, layer it in the fermentation pool, and seal it with mud. The fermentation generally takes 60 to 70 days. When it is finished, blend it with the six kinds of raw materials crushed previously, fill the steamer, collect the liquor and continue until it turns into the lees which are mainly used for power generation.

Chain Liquor Making Distilleries are put into use in January, 2012. You may ask why it is named so. The answer is that it connects 24 factory buildings on a grand scale, equivalent to the previous 24 distilleries together. It consists of multiple connected factories which are beneficial for microbial gathering, exchange, and standardized management of liquor making. The soft quality was largely ensured by the introduction of modern equipment such as the 24 Dalian bridge crane on top of the workshop, brewing machine set at the bottom composed of a stainless steel movable double-barrel steamer and the air cooler. There are 3,024 fermentation pools in the rear white area.