Barefoot and dressed in a traditional Chinese vest,26-year-old Yuan Teng moved across Jinghua Ditillery's workshop floor in Maotai Town,Guizhou Province,on July 17.Rake in hand,he spread freshly steamed qu,the fer...Barefoot and dressed in a traditional Chinese vest,26-year-old Yuan Teng moved across Jinghua Ditillery's workshop floor in Maotai Town,Guizhou Province,on July 17.Rake in hand,he spread freshly steamed qu,the fermentation starter for China's famed sauce-flavor baijiu("clear alcohol"),into even layers.Around him,five other workers mirrored his movements in the sweltering July heat.展开更多
文摘Barefoot and dressed in a traditional Chinese vest,26-year-old Yuan Teng moved across Jinghua Ditillery's workshop floor in Maotai Town,Guizhou Province,on July 17.Rake in hand,he spread freshly steamed qu,the fermentation starter for China's famed sauce-flavor baijiu("clear alcohol"),into even layers.Around him,five other workers mirrored his movements in the sweltering July heat.
