选取蹄膀上的猪肉，将猪肉浸泡在用糖、盐、酱油和白酒制成的汁水中，赋予其丰富的口感。

The meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu (Chinese liquor) to give it plenty of flavor.

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选取蹄膀上的猪肉，将猪肉浸泡在用糖、盐、酱油和白酒制成的汁水中，赋予其丰富的口感。

Thee meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu (Chinese liquor) to give it plenty of flavor.

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明快的稻黄色酒体。稀薄橡木的气息环绕着核果和新鲜碾碎过油桃的芳香。酒渣沉淀后获取的蜜汁，赋予了其丰富的酒体。

Brilliant pale straw. Aromas of lifted stone fruits and freshly crushed nectarine are surrounded by a subtle spicy oak. A honey character, from lees contact, gives the wine depth.

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