Analyzing Tradition, Inheriting Brewing Artistry. On June 20, the 2025 Annual Meeting of the Baijiu Technology Innovation Strategic Development Working Committee of the China Alcoholic Drinks Association was held in Luzhou, hosted by the China Alcoholic Drinks Association and organized by Luzhou Laojiao Co., Ltd.
The hosting party leaders attending the annual meeting included Song Shuyu, Chairman of the China Alcoholic Drinks Association; Zhao Ting, Chairman of the Association's Trade Union and Office Director; Wang Xuliang, Secretary-General of the Baijiu Technology Innovation Strategic Development Working Committee; and Vice Secretaries-General Lu Jun and Han Peijie.
The annual meeting was presided over by Du Xiaowei, Vice Secretary-General of the China Alcoholic Drinks Association.
The organizers' leadership included Liu Miao, Party Committee Secretary and Chairman of Luzhou Laojiao Group (Stock) Company; Shen Caihong, Vice President and Chief Engineer of Luzhou Laojiao Co., Ltd.; and Zhang Suyi, Vice President and Safety and Environmental Protection Director of Luzhou Laojiao Co., Ltd.
Experts from universities and research institutions included Xu Yan, former Vice President of Jiangnan University; Dou Xiangguo, former Party Committee Vice Secretary and President of Sichuan Light Chemical Technology University; Han Beizhong, Professor at China Agricultural University; Wang Deliang, Chief Expert and Vice President of China Food Fermentation Industry Research Institute; Zhang Cuiying, Vice Dean and Professor of the Biological Engineering College at Tianjin University of Science and Technology; Guo Xuewu, Professor at Tianjin University of Science and Technology; Sun Jinyuan, Director and Professor of the Brewing Engineering Department at the Food and Health College of Beijing Technology and Business University; Chen Shuang, Professor at Jiangnan University and Deputy Director of the National Market Supervision Administration's Baijiu Supervision Technology Key Laboratory; Li Guoyou, Researcher at the Chengdu Institute of Biology, Chinese Academy of Sciences and Director of the Traditional Fermented Food Functional Microorganism Network Laboratory; Liu Jingcheng, Dean of