1974, Huadu Liquor Industry began to develop northern bran koji maotai-flavor liquor. Under the auspices of Zhou Henggang, a famous wine master, Changping Winery cooperated with more than a dozen scientific research units in Beijing and other provinces and cities to develop "Yanlingchun" bran koji Maotai-flavor liquor for two years, which filled the blank of Maotai-flavor liquor in the north.
In 1970s, limited by natural conditions at that time, the output of national famous liquor could not meet the social needs. As the capital of People's Republic of China (PRC) and a frequent destination for foreign friends, Beijing lacks well-known real estate liquor in the field of liquor. As a unique geographical position in politics and economy, Beijing has a strong demand for high-grade well-known liquor, so in 1976, at the initiative of Beijing Sugar, Tobacco and Alcohol Company, the Beijing Municipal Planning Commission and the Municipal Economic Commission issued a project to develop Maotai-flavor Daqu Maotai-flavor liquor. In view of the previous experience of Beijing Huadu Brewery (Changping Brewery) in developing bran-flavor liquor, this project was awarded to Huadu Brewery (formerly Changping Brewery).
After receiving the task from Beijing Economic Commission, the deputy director of Huadu Winery came to Kweichow Moutai Winery in 10 and met with the director of Maotai Winery. After understanding the purpose of Maotai Distillery, the Party Committee was held on the same day, and the resolution of "supporting capital is obligatory" was put forward at the Party Committee. And quickly organized experts in koji making, wine mixing and brewing to rush to Huadu Winery (Changping Winery) to discuss research and development matters. The team of Maotai experts led by Mr. Ji Keliang, the former chairman of Maotai Group (then the technical chief of Maotai) has overcome many difficulties in climate, water, soil and diet in the north and south. After several years of long-term research and development, Huadu Liquor, a Maotai-flavor Daqu product, was finally developed at 198 1. This product has the characteristics of obvious sauce flavor, mellow sweetness and long aftertaste, and is known as "Beijing Little Maotai".
The production technology of Huadu Maotai-flavor wine (picking koji in Dragon Boat Festival, feeding in Chongyang, directly taking water from underground water of the Ming Tombs Reservoir in Changping, nine times cooking, eight times stacking fermentation, eight times fermentation in the pool, and seven times taking wine) lasted for a whole year, plus two indispensable links of "long-term aging" and "careful blending", with an average age of at least five years. This determines that it takes five years from brewing to the market of finished products.
The successful research and development of Huadu Maotai-flavor liquor filled the blank of Maotai-flavor Daqu liquor in the capital, played an active role in enriching market products, meeting consumer demand and developing tourism industry, and provided special liquor for the ninth to thirteenth national congresses of the Party. Some senior national leaders and literary and art workers visited the winery, and their products won many awards at home and abroad.
Today, Huadu Wine Industry started with "Huadu Treasure 1No." and blew the assembly number to enter the Beijing market. Some central authorities and municipal authorities have successively come here to buy Huadu Zhenbao No.1 wine, and many high-end hotels and large supermarkets (such as Jingkelong/Lotte Mart/Wumei/Supermarket/New Century Mall) have become attached to Huadu and established good cooperative relations.