As one of Liaoyang’s specialties, Qianshan Liquor is known far and wide. Originated in the Liao and Jin dynasties and flourishing during the Shunzhi Period of the Qing Dynasty, the Qianshan Liquor enjoys a profound history. The predecessor of the Qianshan Liquor, the Yushengyong Workshop, was the earliest tunner in Liaoning to produce Maotai-flavor liquor.

The Qianshan Liquor actively promotes and develops industrial tourism, and has created an industrial and cultural tourist scenic area integrating traditional brewing and liquor culture tourism featuring in-person tours and liquor-tasting activities.

In the traditional brewing workshop, you can watch how the liquor is brewed - boiling, fermentation, distillation and other procedures - and witness the magical process of turning a grain of rice into a drop of liquor.

In the liquor storage workshop, you can see the breathing liquor jars and giant steel tanks and feel the life of liquor and the history behind it.

In Qianshan Liquor Museum, the history and techniques of brewing Chinese liquor, together with related tools, drinking vessels and other cultural relics, are displayed like a picture scroll in front of you.

Here, you can take a closer look at the careful production of the Qianshan Liquor. High-quality small-grain red sorghum from Northeast China is selected as the main raw material for brewing. Only with specific brewing techniques, fermentation and storage approaches can the mellow Maotai-flavor liquor with a strong fragrance finally be produced.

In the early 1970’s, the Qianshan Liquor began to be sold to Japan, Southeast Asia and other countries and regions.