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Modern Chinese beers retrieve from the Russian and German breweries established at Harbin and Qingdao. Most are pale lagers, although other styles are available, particularly in brewpubs catering to the expatriate communities in Beijing and Shanghai. The principal Chinese brands are Tsingtao, Harbin, and Snow.
It is often inexpensive and thus particularly popular amongst blue-collar workers across northern and northeastern China. It is probably the most commonly-drunk baijiu in Beijing and is frequently associated with that city. Beijing Hongxing, more commonly referred to simply as "Hongxing" (红星, Red Star) is a popular brand.
Beer in China was the dominant alcoholic beverage through the Han dynasty, after which it was eclipsed by rice wine. Modern brewing appeared in the late 1800s, brought to China by Europeans who brewed pale lagers, such as Tsingtao. Both beer production and consumption of local and imported brands grew increasingly popular in the 20th century.
Wuliangye is one of the most popular baijiu brands both in China and abroad and as of 2023 is the second most valuable spirits brand in the world. [ 4 ] Wuliangye lays out the global market system.
Pages in category "Drink companies of China" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. B.
Chinese beer brands (11 P) Beer in China (4 C, 12 P) C. Chinese distilled drinks (1 C, 9 P) W. Chinese wine (3 C, 12 P) Pages in category "Chinese alcoholic drinks"
Kweichow Moutai's position as a cultural icon has granted it broad market successes as well. Sitting at 181 on Fortune 500 China, the distillery is the largest non-technology company in China and the most valuable spirits brand worldwide [5] having surpassed the British multi-national spirits conglomerate Diageo in 2017. [6]
Kaoliang liquor, Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum.It is a type of light-aroma Baijiu.The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei, Shaanxi, and Shandong.
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