Ming Dynasty Roots · Clear Baijiu
Hengshui Laobaigan (衡水老白干) Baijiu
Photo: Lhzss8 / Wikimedia Commons · CC BY-SA 4.0
Its brewing style was so distinct that in 2004 it was officially recognized as its own baijiu flavor category — the country's eleventh named style.
Hengshui Laobaigan is a clear, high-proof baijiu distilled in earthen jars in Hengshui, Hebei, using techniques dating back to the Ming dynasty. It's the go-to pour at street-side barbecue and noodle joints across the province, known for a lighter, cleaner profile than smokier southern baijius.
Why it's made this way: Its centuries-old 'laobaigan' fermentation method earned it recognition as a distinct national flavor style, cementing Hengshui's identity as a baijiu town.
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