1. Prickly pear wine industry standard: light in color and sweet in taste, the fruit is slightly sour and the wine is sweet.
2. Prickly pear wine was produced in ancient Guiyang. Today, on the high slopes of Huaxi, prickly pear is a common mountain wild fruit in the Huishui area. The prickly pear is called Tribulus terrestris and also called Cili pear.
3. Huishui's Buyi folk song "Hao Hua Hong" is one of the classic Chinese folk songs. Good bonuses come, good bonuses come, good peanuts are in the pear tree, good peanuts are in the pear tree, whichever flower is facing the sun. Flowers are red. It can be seen that Tribulus terrestris was a highly valued wild fruit in ancient times. It is sweet and slightly sour. Eating it can relieve boredom and can also eliminate stagnation and stains.
4. When the tribulus terrestris is mature, the seedling girls gather it from the market. Wine roasted with tribulus became a specialty. Wu Zhenfeng recorded the characteristics of prickly pear wine in detail in his book "Qianyu": its color is blue, the taste is slightly sweet, and it is not spicy. The book also contains Luo Fangbo's poem about Guizhou's customs and customs: the lotus flowers are thinly peeled back to their white seeds, and the thorns and terrestris compete for the fermented grains of Qian'er.
5. His bet: Tribulus terrestris is used to send spring back, and it can actually make Qianer wine, which is popular in Guizhou. "Guiyang Prefecture Chronicles" says: Ci pears mixed with glutinous rice to make wine are sweet and can eliminate food.