Du Kang (杜康) who lived during the Xia (夏朝) Dynasty, 2000 B.C, was often refer as the father of Chinese Wine. It was said that Du Kang stored some cooked Chinese sorghum (高粱) inside a hollow tree on a winter day. During spring, a fragrant aroma wafted from the tree. Thereafter, he found that it was the fermented sorghum which gave off the alluring fragrance then, it brought about the creation of Chinese alcoholic beverages.