Pierre Huang, Anrong and Nieyan visited the Dragon Seal with a student group.

Introduction of Dragon Seal

In 1910 (The second year of Xuantong Emperor, Qing Dynasty), a French friar converted the Heishanhu Churchs graveyard into a wine cave at Fuwai of Beijing. He hired a French oenologist to produce both red and white wines for the mass and daily drinking. The annual capacity then was only 50 to 60 hectoliters. In 1946, the Church officially registered the winery, named it "La Shangyi Cave de P¨¦kin (Shangyi Winery of Beijing)" and began to sell its products in domestic market. This winery was acquired by the state in 1949 with 13 employees and annual capacity less than 100 hectoliters. In February 1959, the Beijing Government changed its name into "Beijing Winery" and moved it to the existing location at No.2 Yuquan Road. At the same time, Beijing Winery launched the "Zhonghua " brand and began to produce quality wine and spirits such as "Kuei Hua Chen Chiew ", "Lien Hua Pai Chiew " and "Chinese Sweet Red Wine". All these products are pioneers in the domestic and international markets, which also met the market demand perfectly. Beijing Winery soon became a renowned producer and the market leader. In March 17th of 1987, Beijing Dragon Seal Winery was established as a subsidiary of Beijing Winery in order to introduce French oenology into its products. The first bottle of Dragon Seal wine was launched in 1988, the year of dragon according to Chinese lunar calendar.