distilled liquors that is a blend of two or more varieties of baijiu. As such, liquors of this class vary widely in their aroma, mouth-feel, and dryness. Feng xiang(鳳香, fèngxiāng; Xifeng style aroma): A class of distilled liquor fermented in mud pits and aged in rattan containers. Liquors of this class have a fruity taste similar to strong-aroma baijiu, but also an earthier quality and an expanding finish. An example of this type of liquor is Xifengjiu from Fengxiang County in Shaanxi. Zhima xiang (芝麻香, zhīmaxiāng; sesame aroma): A class of liquor distilled from sorghum, millet, or barley in stone pits with mud floors. Invented by the Jingzhi Distillery in the 1950s, sesame aroma employs similar production techniques to sauce-aroma baijiu, and has a charred, nutty flavor. Xiaoqu Qingxiang (小曲清香, xiǎoqū qīngxiāng; qingxiang with small-batched qu): A style of baijiu distilled from sorghum that has been fermented with rice-based small qu. Te xiang (特香, tèxiāng; Si'te distillery special aroma): A rice-based baijiu fermented in brick pits with big qu, it originates from the Si'te (四特) Distillery in Jiangxi, where the iconic Si'tejiu originated. Regional varieties Other than by aroma, Baijiu can also differ by styles, production methods, ingredients etc. Regional varieties of Baijiu are often somewhat unique in flavor profile and production method. Some examples of regional varieties include: Daqujiu (大曲酒/大麴酒, Dàqūjiǔ): Originally from Sichuan. This liquor is made with sorghum and wheat qu and is fermented for two to three months in mud pits. Nongxiang type baijiu. Erguotou (二鍋頭, èrguōtóu, lit. "head of the second pot") is a variant of Qingxiang type baijiu. It is often inexpensive and thus particularly popular amongst blue-collar workers across northern and northeastern China. It is probably the most commonly-drunk baijiu in Beijing and is frequently associated with that city. Red Star (, Hóngxīng) is a popular brand. Fenjiu (汾酒, fénjiǔ): Grain alcohol in Fenyang, Shanxi dates back to the Northern and Southern Dynasties (AD 550). Most commonly associated with the Xinghuacun Distillery, Fenjiu is a Qingxiang type sorghum baijiu fermented with qu made from barley and peas. Gaoliangjiu (高粱酒, gāoliángjiǔ): Kaoliang is an old Romanized spelling for the Chinese word for sorghum, gaoliang (高粱). The liquor originates from Dazhigu (, east of Tianjin), first appearing in the Ming Dynasty. Taiwan is the leading producer of Kaoliang liquor. It is a Qingxiang baijiu. Sanhuajiu (三花酒, Sānhuājiǔ, lit. "Three Flowers Liquor"):photo a Mixiang type rice