Chinese Liquor-Soaked Rehmannia Processed Using Traditional Methods

A Chinese company is using traditional methods passed down for nine generations to prepare liquor-soaked Rehmannia. In Hushan Town, a 300-square-meter yard is used to dry liquor-soaked Rehmannia, with small bamboo whips supporting the plants. A company in Hushan Town, China, is producing liquor-soaked Rehmannia using traditional ancient methods. The process involves prolonged simmering and nine cycles of sun-drying and dew-exposure over three to four months. This meticulous process aims to maximize the efficacy of the Rehmannia, resulting in a dark, soft, and sticky texture that signifies a high-quality product. People in Hushan Town are skilled at making prepared rehmannia, a process that involves brewing, washing, steaming, pruning, soaking, simmering, and drying.