Bamboo wine is made by inserting wine inside of growing young bamboos and leaving it to ferment for several months. Secondary fermentation inside the growing bamboos is believed to give the wine a better taste. The resulting wine is usually low in alcohol content and has a slightly sweet, earthy flavor.

Since the liquor is grown in bamboo, it contains more vitamins and minerals that are good for health. According to traditional Chinese medicine, the wine blends with flavone and bamboo sap, referring to two ingredients renowned for their detoxifying and anti-aging effects. It is often consumed by Dong and Miao people as a traditional medicinal drink.

(Translated by Yang Hong)