Mengjinglai, the first village on China-Myanmar border (9)

（China.org.cn）  10:35, January 14, 2013

Wine brewing of the Dai people has hundreds of years of history, the wine brewed with sticky rice and broomcorn is commonly referred to as "diaogansa". The process flow is described as follows: boiling selected paddy rice(paddy rice can be directly washed and dried in the sun and the others shall be fried in the sun after being boiled) in a stove with drug cake extracted with thirty kinds of Chinese medicinal herbs after fermenting; generally, 100 kilos grain can brew 50 kiols rice wine taking about 4-10 hours, the alcohol content can reach 50%-60%, it has certain drug effects of pain removal, throat-soothing and internal heat-reducing.