Recommended series: Qinghualang, Honghualang
 
Langjiu is a rookie among China's famous liquors, located in Erlang Town, Luzhou City, Sichuan Province. In 1979, Langjiu was rated as a national high-quality liquor and was selected as a national famous liquor twice. In addition, Langjiu has also been rated as a well-known trademark in China and a "China Time-honored Brand" brand, and its brewing technique "Gulin Langjiu Traditional Brewing Technique" has been included in the list of national intangible cultural heritage.
 
Langjiu is made of sorghum, wheat is made of Daqu, brewing water is taken from the Chishui River, using the solid-state fermentation method, Qinghualang series products need to go through 9 times of cooking, 8 times of fermentation, 7 times of wine, the process is cumbersome, the cycle is as long as one year, while the production cycle of Honghualang is relatively short, and the selected cellar pool is also different from Qinghualang. As the main product, the Honghualang series has also been improved in recent years. The traditional sauce-flavored liquor making process is made of high-quality wheat as raw material, crushed with an appropriate amount of koji mother and water, manually stepped on to make koji blanks, properly collected sweat and then cultured in the room, and made by microorganisms through natural propagation, fermentation, air drying, and storage for half a year. Among them, the quality of the koji and the richness of the sauce play a crucial role in the style of making the semi-finished sake. The Honghualang series has improved the traditional craftsmanship in koji making, and made a large koji with loose texture, uniform color, and fragrant sauce, with better quality. In addition, in terms of liquor making, the crushing time of sorghum and the time of moistening the grain, the time of high temperature accumulation and the standard of cellaring of the dregs were formulated, the fermentation period was appropriately extended, and the unique seasoning process was made.
 
In the production process, it has to be said that the seasoning process is another resource advantage in addition to its special geographical conditions (Chishui River Basin). The flavored liquor used in Langjiu can be divided into sauce-flavored liquor, bottom-flavored liquor, aged flavored liquor, mellow sweet seasoning liquor and other special seasoning liquors (acid-flavored liquor, etc.) according to its production methods and sensory characteristics.
 
Lang liquor focuses on the high-end route, the overall price is high, its main series of Honghualang wine, with the characteristics of elegant and elegant sauce, mellow and delicate taste, clean finish, long aftertaste, 10-year-old Honghualang unit price is about 400 yuan, 15-year-old wine is about 700 yuan; The Qinghualang series is more expensive, with a unit price of about 1200 yuan, and the flavor is more delicate and coordinated than Honghualang. The positioning of the two series is different, Honghualang is suitable for banquet drinking, while Qinghualang is more used as business wine.
 
Compared with Feitian Moutai and Five-Star Moutai, the price of Honghualang series is still relatively high. When purchasing, it should be noted that the two series of Xiaolang Liquor and Lang Brand Tequ are not sauce-flavored liquors.
 
For drinkers who like sauce-flavored liquor, if they are interested in trying other sauce-flavored liquors, the Langjiu Qinghualang series is an economical choice.