1. Intent advice:

Investors consult by telephone or by voicemail below, and visit the headquarters of the queen's union。

2. Filling in:

Complete the declaration of intention and submit it to headquarters。

3. Requests for information:

Intended customers ask companies for membership。

4. Determination of qualifications:

After assessment of the qualifications of the union, a good faith contribution is made。

5. Market visits:

To examine the operation of the headquarters of the queen's liquor union and the selection of the site of the union。

6. Contracting:

After the inspection, the company entered into a membership contract to pay the related fees。

7. Shop improvements:

Design drawings, renovation shop。

8. Preparatory activities:

• training of shopkeepers at the headquarters of the king's liquor union and implementation of product configuration。

Opening business:

Start of business, running maintenance。

The king's wine industry, which is the production of manchuria, has been strictly following the manchurian tradition of brewing wine, creating a unique style of manchuria, which has a small color of yellow wine, a thick alcohol volume, an aroma mouth, and infinity. The king's branding is based first on the manchurian tradition of brewing wine: it has chosen a well-developed water source. The wine-making material for the branding of the wine industry is also the product of a rigorous selection of the sorghum, sorghum and rice needed for the traditional wine-making skills of the manchurian people, to be supplemented by grains。

1- the sorghum is a source of food in the north-east, with widespread cultivation and steady production. High-quality sorghums of highly selected snake-eye varieties, with high levels of starch, produce snorts that are suitable for the traditional taste and aesthetic habits of the peoples of the north。

2. Shibuya is also a source of food in the northeast. Owing to the longer cold seasons in the north-east, the fermentation of raw materials can be sustained by keeping gaps in the raw materials during longer fermentation processes, preventing the binding of the raw materials and thus ensuring their normal fermentation. It is also the raw material of rice and ceremonial wine, which were first made by the ancestors of the manchuria, and which adds to the taste of wine in the north。

3. Hyemy is a source food species in the north-east, with relatively stable yields and prices. After crushing to four, six, eight petals, the starch is suitable for fermentation and fermentation at long temperatures. At the same time, the rice is a seed of a tannery that is of many years old and that tastes sour and so cold that it can be dehydrated. The use of rice as a raw material for the manufacture of glazed white wine reflects the cultural idea that the peoples of the north have had the same source of medicine since ancient times。

4. Vegetables used for complementary materials are more suitable for chronic cold weather in the north-east because they are more resilient and asphalted。

The king's branding of the king's wine industry is a traditional wine brewing technique representing the culture of the northeast minority. This culture is uniquely national and regional. It became a precious intangible cultural heritage left behind by the mansion. But the legacy of these skills has been passed on by words. Along with the fate of the old brewers, this technique is at risk of loss of human ability and production. With the impact of large-scale production of modern brewing lines, pure manual operations have become more characterized by high production costs and heavy manual labour, which, under pressure of the economic efficiency of enterprises, is at risk of being inherited from the manga tradition of over 400 years。