The origin of Dongjiu is Donggong Temple in the northern suburb of Zunyi City, 7.5 kilometers away from the urban area. The local microclimate in this area is stable, with no severe cold in winter and no intense heat in summer. The fields are fertile, trees are shaded, clear springs flow and the environment is quiet, which is very suitable for the growth and reproduction of brewing microorganisms. It is a place with a long history of brewing, and Dongjiu is named after it was founded here.

The technology and formula of Dongjiu were listed as "state secrets" by the State Council in 1983. Adhering to the balanced and harmonious health preserving theory of TCM, Dong Jiuqu was added with 130 kinds of medicinal materials, Xiaoqu with more than 90 kinds of medicinal materials and Daqu with more than 40 kinds of medicinal materials. The production technology of Daqu, Xiaoqu fermentation and double fermented grains distillation is the originator of traditional liquor flavoring technology in China.

Dongjiu has the characteristics of "three highs and one low": 1 and "three highs": First, Dongjiu has high ethyl butyrate, and the ratio of butyl ester to hexyl ester is three to four times that of other famous wines; Second, the content of higher alcohols is high, mainly n-propanol and sec-butanol; Third, the acid content is high. The acid content is mainly composed of acetic acid, butyric acid, caproic acid and lactic acid, and the total acid content is two to three times that of other famous wines.

2. "One low" means low content of ethyl lactate. The content of ethyl lactate in Dongjiu is less than half that of other famous wines. These aroma components are unique in composition and play a key role in forming the unique style and health care function of Dongjiu.