What type of Baijiu is associated with Beijing?

Erguotou is famously associated with Beijing and is a traditional style of Baijiu produced primarily in the capital. It is a strong distilled spirit made primarily from sorghum, although it may include other grains such as barley, wheat, or millet. Known for its distinctively robust flavor and often consumed at social gatherings, Erguotou has become a staple in the local drinking culture of Beijing. Its popularity in the region is highlighted by its relatively low price and widespread availability, making it a common choice for both locals and visitors.

Other types of Baijiu mentioned in the choices, such as Moutai and Wuliangye, are highly regarded but originate from different regions in China. Moutai is produced in Guizhou province and is known for its rich, complex flavor profile, often considered the premium brand of Chinese spirits. Wuliangye, another well-known brand, hails from Yibin in Sichuan province and is made using five different grains, contributing to its unique taste. Shuanghuan is less recognized on a national level compared to the iconic status of Erguotou, Moutai, or Wuliangye, making it less relevant in the context of Baijiu associated