Red valley wine originated in ancient times, and the Central Plains is rich in red valley wine. Ancestors have been feeding on red valley for generations, and gradually mastered the method of food fermentation.

Archaeological evidence shows that in 800 BC, some people in Quhong Valley used yeast as the material for brewing wine. During the Three Kingdoms period, grain brewing prevailed in eastern Henan, and red valley wineries were everywhere, so it was said that "cooking wine is a hero".

At that time, the extensive technology was adopted, and the red valley muddy was steamed with a small stove and the wine naturally fermented. "Red Valley Wine" is therefore widely loved by people.

Honggu wine is a kind of health wine with homology of medicine and food. Warm in nature, invigorating spleen and nourishing stomach. The raw materials are natural and not mixed. It is an original ecological pure biological fermented health drink.