There exists between northern and southern China a great difference in climate, as also with their art of wine-making. Southern China abounds in yellow wine made from glutinous rice or regular rice, commonly referred to as Shaoxing wine or rice wine, and mild in nature; while northern China usually makes wine from sorghum or broomcom millet, which tastes mellow yet strong.

This picture is of a street scene in Suzhou, Jiangsu Province, during the 19th century. Notice the middle of the shop front. Upstairs is a wine shop serving guests, with a sign hanging high before the shop. Downstairs is a shop selling liquor. Under the two sides of the eaves are two boards that read "Shaoxing Wine" and "Sorghum Wine."