On September 17th, "MAOPU·He-Cultural Salon and Jinqiao/Heiqiao/Ziqiao Buckwheat Liquor Renewal and Upgrade Conference" has been organized in Wuhan, Hubei. The event was attended by well-known Chinese medicine expert Song Enfeng, former CCTV host Liu Jianhong, senior media individual Yang Lan and other celebrities to jointly discuss the way of China He-Culture based on "Healthy China and Healthy Harmony". At the venue, guests have witnessed the release of the latest scientific and technological achievements of MAOPU and the renewal and upgrading of JinQiao/Heiqiao/Ziqiao buckwheat liquor. Through the dual upgrading of soft power culture and hard power production, MAOPU has opened a new pattern for liquor development. 9月17日，“毛铺·和文化沙龙暨金/黑/紫荞酒焕新升级发布会”在湖北武汉召开，活动邀约著名中医专家宋恩峰、前央视主持人刘建宏、资深媒体人杨澜等大咖出席，围绕“健康中国 健康之和”共同探讨中国和文化之道。活动现场，嘉宾们共同见证毛铺最新科技成果的发布及金/黑/紫荞酒焕新升级。通过文化软实力和产品硬实力的双重升级，毛铺开启了酒类发展的全新格局。

In He-culture Salon, Yang Lan, famous host has presided over the ideological dialogue of "He-culture", and discussed with guests the healthy state of "He-culture" as well as the deep attachment with MAOPU's concept of "harmony in diversity". 在和文化沙龙中，著名主持人杨澜主持本场“和文化”思想对话，与现场嘉宾们一同探讨“和文化”蕴藏的健康态势，以及跟毛铺“和而不同”理念的深度联结。

Since ancient times, liquor and medicine are unbreakable. In response to the "health effects of liquor", Mr. Song Enfeng, a specialist in Chinese medicine has mentioned that there are 16 kinds of prescriptions related to liquor in Huangdi Neijing, Treatise on Febrile Diseases and Synopsis of Golden Chamber. Since liquor has many functions such as preventing, curing diseases and health care, it is known as "the first of hundred medicines". 自古以来，酒与医就有不解之缘。中医专家宋恩峰先生在回答“酒的健康作用”时提到，《黄帝内经》、《伤寒论》、《金匮要略》中有关酒的方剂多达16种，由于白酒具有预防疾病、治疗疾病、保健身体等多重作用，因此被誉为“百药之首”。

Qin Wenzhao, Jing Brand Company marketing department manager, has mentioned that health is the gene in liquor production for Jing Brand and MAOPU. On the road to health differentiation, Jing Brand and MAOPU have many active explorations and innovations. The harmony in diversity of MAOPU, is reflected in that MAOPU empowers health through science and technology, reconciles the contradiction between drinking and health, which can be seen as minor step forward in the history of alcohol development. Over the years, MAOPU has continuously improved product quality and market competitiveness through technological innovation regarding healthy drinking. 劲牌公司市场部总经理覃文钊谈到，健康是劲牌和毛铺的做酒的基因，在健康差异化这条道路上，劲牌以及毛铺有着许多积极探索与创新。毛铺的和而不同，体现在毛铺通过科技赋能健康，饮酒与健康之间矛盾进行和解，可以说是在酒类发展史上向前迈进了一小步。多年来，毛铺通过酒饮健康领域的技术创新，不断提升产品品质，提升产品的市场竞争力。

"Health, technology and quality" has always been core competitiveness for MAOPU. On the premise of ensuring safety, taste and stability of MAOPU, Jing Brand technical team has continued to carry out functional research and scientific demonstration to reduce liver damage since 2013. “健康、科技、品质”一直以来都是毛铺的核心竞争力所在。劲牌技术团队在保证毛铺安全、口感、稳定性的前提下，从2013年开始，持续开展减小肝损伤的功能研究及科研论证。

By the end of 2020, Jing Brand Company, jointly with Harvard Medical School in the United States and Osaka University in Japan, successfully completed the project of “multi-channel regulation and evaluation of protective effect and mechanism of functional factors in MAOPU buckwheat liquor on alcoholic liver damage”. During He-cultural salon, Harvard Medical School technical expert team officially demonstrated this scientific and technological achievement. What is more noteworthy is that recently Jing Brand Company has once again reached a new milestone in buckwheat research. The research result "Quercetin in Tartary Buckwheat Induces Autophagy against Protein Aggregations" completed by Jing Brand technical team in cooperation with Osaka University has been published in Swiss scientific journal "Antioxidants" and published in Osaka University official website, thus attracting the attention of international medical field. The study has found that in one hand quercetin in buckwheat can induce autophagy, but in the other hand, can also induce aggregation and phagocytosis, to clean up aggregated protein harmful to hepatocytes and nerve cells, so as to protect liver. 劲牌公司联合美国哈佛大学医学院、日本大阪大学等完成的《多通道调节评价毛铺苦荞酒中功能因子对酒精性肝损伤的保护作用及机制研究》项目已于2020年底顺利完成科技成果鉴定。在和文化沙龙现场，美国哈佛大学医学院的专家技术团队正式展示了这一科技成果。 更值得注意的是，最近劲牌公司再次迎来了苦荞研究的新里程碑。劲牌技术团队与大阪大学合作完成的研究成果《苦荞中槲皮素诱导自噬抑制蛋白质聚集》在瑞士科学期刊《Antioxidants》（抗氧化剂）上发表，并在大阪大学官网刊载，引发了国际医学领域的关注。该研究发现，苦荞麦中的槲皮素，一方面能诱导细胞自噬，另外一方面还能诱导聚集吞噬，用来清理对肝细胞、神经细胞有害的蛋白质聚集物，从而达到保护肝细胞的作用。

It is reported that MAOPU has never stopped his pursuit of technological innovation and quality improvement. It cooperates with many domestic and foreign scientific research institutions, such as Tongji Medical College of HUST, Charles River Laboratory, Harvard Medical School, Catholic University of Louvain, Imperial College London, Osaka University, etc., to provide support and services for MAOPU quality. 据悉，毛铺在技术创新提升品质的道路上从未止步，与华科同济医学院、美国查尔斯河实验室、哈佛大学医学院、比利时鲁汶大学、英国帝国理工大学、日本大阪大学等国内外多家科研机构合作，为毛铺品质提供支持和服务。

During the event, witnessed by the guests, Jing Brand Company announced the formal renewal and upgrade of three core strategic products of MAOPU. According to Tian Ligang, Jing Brand Company sales department manager, MAOPU Jinqiao/Heiqiao/Ziqiao buckwheat liquor has been completely upgraded in terms of product quality and packaging. 活动现场，在嘉宾们的共同见证下，劲牌公司宣告毛铺三款核心战略产品的正式焕新升级。据劲牌公司销售部总经理田立刚介绍，毛铺金/黑/紫荞在产品品质和包装方面都进行了全新升级。

About the quality, the body of MAOPU liquor has been upgraded based on the original body from four aspects: base liquor Age, old liquor content, base liquor ratio, and the herbal pulp, which ensures the quality of MAOPU liquor in taste. The aging time of MAOPU Jinqiao/Heiqiao/Ziqiao buckwheat liquor has been further extended, and more old liquor has been added simultaneously. In order to make MAOPU liquor more delicious and smoother, through various explorations, the expert have achieved a golden ratio in the proportions and years of three types of base liquor: Fen-flavor, Luzhou-flavor, and Maotai-flavor. 品质方面，毛铺酒的酒体在原酒体的基础上从原酒年份、老酒含量、原酒配比、草本浆四个方面进行了升级，口感上确保了毛铺酒的品质。毛铺金黑紫荞的陈酿时间都进一步延长，同时还添加了更多老酒。为了让毛铺酒更好喝，更顺口，专家技术团队通过多方探索，在清、浓、酱三种香型原酒比例、年份上均实现了黄金配比。

About the Appearance, MAOPU Jinqiao/Heiqiao/Ziqiao buckwheat liquor has a unified packaging style with stronger sense of product family. The upgraded MAOPU Jinqiao/Heiqiao/Ziqiao buckwheat liquor shows a three-dimensional buckwheat design on the bottle, similar to the bottle shape and external box, showing a sense of ongoing family. Expand the brand spirit core of MAOPU with harmony culture strength, endorse the product quality of MAOPU with technical strength, and upgrade the product to give consumers a richer consumption experience. MAOPU will continue to take "exploring harmony power of China" as its vision, innovate in inheritance, integrate ancient and modern, and seek harmonious way of health and quality with ingenuity. 外观方面，毛铺金黑紫荞酒包装风格统一，家族感更强。升级后的毛铺金黑紫荞酒在瓶身上有立体的苦荞麦设计，在瓶型、外盒上风格一致，呈现出系列化的家族感。 以文化和力壮大毛铺品牌精神内核，用技术实力背书毛铺产品品质，产品升级赋予消费者更丰富消费体验。毛铺将继续以“探寻中国和力”为愿景，在传承中创新，融汇古今，用匠心精神寻求健康与品质的和谐之道。