Erlang Town along the Chishui River, which borders the the Yunnan-Guizhou Plateau and Sichuan Basin, has a unique wine making environment. Honghualang liquor is made from high-quality water sources in the Chishui River Valley, selecting high-quality glutinous red sorghum and soft wheat from southern Sichuan as raw materials. It inherits the ancient brewing method of "Four Highs and Two Longs, 2987" sauce liquor, and is brewed and stored according to the original "raw, long, nurturing, and storage" process. It is carefully blended and blended, with a unique style of "slightly yellow and transparent, prominent sauce aroma, elegant and delicate, mellow and clean, long-lasting sweet aftertaste, and long-lasting fragrance in an empty cup".