'bamboo leaf green spirit'), a sweeted herbal liqueur infused with sharen, zitan, dong quai, chenpi, clove, linxiang cao, yunmuxiang, among other herbs with a base of fenjiu itself.

[8] According to recent archaeological findings, the production of alcohol in Xinghua village began about 6,000 years ago as early forms of grain wine were developed.

[9] Over the centuries, as the processes of saccharification and fermentation were improved upon, a predecessor to the modern Fenjiu, Fenqingjiu, was developed during the Tang dynasty and received praise in the Book of Northern Qi.

The process of fermentation and distillation developed in Xinghua Village became an increasingly cohesive and finalized technique that much resembled the modern Fengjiu during the Song and Yuan dynasties (960–1368).

During the Ming dynasty (1368–1644) merchants from Shanxi began to travel across China and spread both Fenjiu and the techniques of distillation which gave rise to what would become the Qīngxiāng (清香; light aroma) style of baijiu.