1. Osmanthus fragrans should not be washed with water, but should be screened with a sieve to remove impurities. Pick out all the pedicels, leaving only the petals. It is best to choose sweet-scented osmanthus after rain, and the sweet-scented osmanthus picked after the sun is cleaner. Take it off and put it in a cool and dry place.

2. Grind rock sugar into powder, and marinate osmanthus and rock sugar powder for 2 hours or overnight.

3. Pickled it before going out, and it took about three and a half hours to go out for dinner. All the rock sugar is melted and covered with osmanthus. Glass bottles can be scalded with boiling water, dried and disinfected in the oven, or the whole bottle can be shaken with some high-alcohol liquor. Pour in the pickled osmanthus, add Lycium barbarum and pour in the white wine.

The next step is to shake the bottle every morning. For better fusion and extraction, you can put it in the shade after one week and drink it after three months.

Introduction of osmanthus wine

Osmanthus fragrans is a famous traditional specialty in Beibei, China. Up to now, osmanthus brewed by Guangxi Brewery still has Wugang brand trademark. Osmanthus fragrans wine is light yellow in color, with outstanding osmanthus fragrance, and has the unique mellow fragrance of wild grapes. Sweet and sour, mellow and soft, with a long aftertaste.

Osmanthus fragrans is a famous wine in the south of the Yangtze River. It is brewed by Changshu Wang Si Restaurant according to the local sweet water wine and Changshu traditional old liquor through technological transformation. Osmanthus fragrans wine is brewed with spring water from the "hollow pool" of Xiaofu Temple in Qiliang Ancient Temple.