The Legend of Green Fermented Fermented Ferments

This is an epic about inheritance and an elegy about family love. From Shen Jingshan's "I would rather destroy the wine altar than destroy my conscience" to Shen Nianzu's "keep to the humble innovation and resonate with the times"; from the tense internal strife in the family to walking side by side in times of crisis; from the time-honored brand on the verge of bankruptcy to the ecological winery that integrates culture, tourism and research, every change in Juyuanchang reflects the survival of traditional Chinese skills in modern society. In "The Legend of Qingfen", there is no absolute right or wrong, only everyone's understanding of "guarding"; there is no easy reconciliation, only the bond of blood thicker than water. When Shen Nianzu took his three-year-old son to a qu, he poured the newly brewed "Shouzhuo" wine into a copper pot and raised it to the sky. The wind blew through the winery, and the aroma of sorghum and qu seeds filled Hengshan Mountain. This jar of wine is brewed with grain, time, and people's hearts. It is also the root and soul of the Chinese people passed down from generation to generation. It tells you: inheritance is never stubbornness in sticking to the rules, but holding on to the most precious core in the changing world; life is like wine. Only by being calm and patient, staying humble in the hustle and bustle, and persevering in difficulties can you brew your own mellow sweetness.