The recipe is based on a selection of green plums from Dayi, in Sichuan province, and green mandarin peels from Xinhui, in Guangdong region. These fruits are combined with baijiu made exclusively from sorghum, which forms the alcoholic base of the liqueur.
The production process relies on prolonged maceration in traditional terracotta jars. Green plums and mandarin peels are left in contact with sorghum baijiu for over 120 days . This slow extraction method allows the various ingredients to gradually infuse the spirit.
The recipe combines three essential elements: green plum, green mandarin peel, and sorghum baijiu . It illustrates Meijian's desire to revisit Chinese plum traditions by incorporating regional raw materials and ancestral production techniques.
