Original pulp wine refers to the raw wine liquid obtained directly after grains are fermented into wine with distiller's yeast, without any blending process. Before the 1960s, traditional Chinese Baijiu (liquor) basically fell into the category of original pulp wine. Its brewing process follows the "green" standards, with strict control over every step from material selection, fermentation to distillation. High-quality grains such as sorghum, wheat and rice are carefully selected. These plump grains, like sleeping elves, start a wonderful transformation journey under the catalysis of distiller's yeast. It adopts the combination of traditional craftsmanship and modern microbial technology, such as using "Lianghua Yifu" (a type of high-quality大曲 fermented in specific seasons) for fermentation, with a storage period of no less than six months. Unique techniques of "Three Highs and One Low" (high starch content in the fermentation tank, high acidity in the tank, high moisture content in the tank, low temperature in the tank) and "Three Steams and One Control" (steaming raw materials, steaming auxiliary materials, steaming tank bottom fermented grains, controlling pulp to remove impurities) are applied in brewing. According to different fermentation cycles, the fermented grains are taken out layer by layer, then distilled in special retorts, followed by slow-fire distillation, quality-based wine picking and graded storage. From the input of raw materials to the delivery of products, it goes through a long wait, just to present that drop of pure original pulp.