"Mi Xiang Qu" is made of natural wild honey in Dacheng Mountain Forest Park, which is unique to Fangcheng, after years of research and experiments. Fermented by high-tech microbial double enzyme technology, transferred to Aspergillus conidia, mixed with strong cooked white rice, and then kept warm to make mycelium grow vigorously on rice grains, which is called "honey-flavored koji".

Using the biological enzyme contained in "Mi Xiang Qu", seven kinds of pure grain raw materials in a specific proportion were saccharified and fermented into wine, which is a tribute wine released by "Fu Xiang" wine and has the characteristics of rich, clear and rice flavor.