Sinocan Supply Inc.

Midsummer Dragon Boat Festival, fragrance of bamboo-wrapped zongzi. On the festival day, the grand ballroom of the Château Louis Hotel in Edmonton, Alberta, Canada glittered with lights and distinguished guests. Kweichow Moutai Group joined hands with Sinocan Supply Inc. to host a special Moutai Dragon Boat Festival banquet — celebrating the cultural grace of the traditional festival with mellow Moutai.

Promoting Chinese Culture, Sharing Sauce-Aroma Friendship

Stepping into the banquet felt like entering the world of Dragon Boat Festival: emerald zongzi arranged artfully at table corners, fresh mugwort sachets hanging and breathing faint herbal fragrance. Every table held crystal-clear Moutai tasting glasses that caught the soft light, setting off Feitian Moutai’s amber glow ever more movingly. The décor was elegant yet festive, poetic everywhere: zongzi leaves and sachets dotted about, mugwort filling the hall, letting local guests feel the festival’s unique warmth and solemnity.

Zongzi and Mugwort Welcome Guests; Wine Vessels Reflect Past and Present

That evening’s guest list was truly distinguished: Alberta MLA Nathan Ip, Edmonton city councillors, a noted local food-magazine editor-in-chief, entrepreneurs and community leaders gathered for the festive occasion. Dressed formally, guests raised glasses and savoured tea — celebrating Dragon Boat tradition and sincerely praising Moutai’s fragrance overseas.

During the banquet, MLA Nathan Ip presented Sinocan Supply Inc., the organizer, with a special certificate of honour on behalf of the Legislative Assembly — thanking it for years of outstanding contributions to promoting Chinese baijiu culture in Canada and advancing Canada-China friendship. The honour affirmed not only Sinocan Supply Inc.’s dedicated work, but mainstream society’s respect for ambassadors of Chinese culture.

Wine into Glass Becomes Cocktail; A Symphony of Taste Shows Craft

Fine wine and cuisine shone together, and the dinner’s catering was ingeniously designed. The hosts unveiled a Moutai cocktail created for this Dragon Boat banquet: bartenders built it on Feitian Moutai with Eastern botanicals and seasonal fresh juices, shaken lightly over ice into a creative brew — crystal-jade in colour, orchid-mellow in aroma.

Glass after glass of ingenious Moutai cocktails glowed enticingly under candlelight, preserving Moutai’s elegant, refined sauce-aroma character while blending Western mixology’s fresh palate — giving guests an ear-and-eye-opening taste experience while savouring traditional sauce-aroma. Paired with carefully prepared East-meets-West cuisine — beloved Western dishes alongside innovative Moutai-infused creations — the feast immersed guests in a banquet where taste and culture fused.

A Thousand Years of Dragon Boat Nourishes the Wine Soul; Four Seasons Temper Sauce-Aroma

In Moutai Town, an old saying goes: “Make qu on Dragon Boat Festival, feed grain on Double Ninth Festival.” Each lunar May, Moutai’s brewing year turns: brewers make “qu” from new wheat along the Chishui River, letting microbes multiply naturally in hot, humid air to nurture “turtle-back” qu bricks — laying the soul’s cornerstone for the year’s sauce-aroma journey. When golden autumn’s Double Ninth arrives, local red-sorghum glutinous grain is fed for fermentation, following nature’s hot-and-cold rhythm through a one-year brewing cycle. This seasonal production embodies Moutai’s traditional wisdom of “following nature’s way”: respecting the turning seasons, brewing with the times, letting nature’s gifts give the wine its one-of-a-kind flavour.

And Dragon Boat Festival is exactly when this “qu” begins. Rich in meaning within Chinese culture, the festival is not only about honouring ancient sages, but closely tied to health blessings and keeping time with nature. As one of the first traditional festivals inscribed on UNESCO’s Intangible Cultural Heritage list, its spirit and customs stretch back a millennium. Water and fire, herbs and wheat, season and craft meet wondrously on this day. Moutai’s sauce-aroma, one could say, is not just time settled — it is the crystallization of Chinese farming wisdom and solar-term culture.

Cross-Cultural Communication: Telling China’s Story Through Taste

This Moutai Dragon Boat Festival banquet was more than a festival celebration — a vivid exercise in cultural communication. The hosts added a “Chinese Dragon Boat culture briefing” to introduce Canadian guests to zongzi’s history, mugwort’s meaning, the origins of dragon-boat racing, and how Moutai brews in step with nature’s rhythms. Many Canadian friends meeting these traditions for the first time remarked: “So Chinese wine is not just a drink — it is the art of culture and time.”

The event also gifted zongzi and sachets to every guest, letting foreign friends touch Chinese tradition with their own hands and feel seasonal beauty with their hearts. Amid hazy mugwort and overflowing wine aroma, the warmth and depth of Chinese culture quietly melted into a summer night abroad.

Sauce-Aroma Drifts Far; Culture Shares the Moment

As night fell and the banquet drew to a gentle close amid melodious music and laughter, the Moutai Dragon Boat Festival banquet concluded successfully — yet Moutai’s aroma still lingered in the Château Louis Hotel hall. A glass of Moutai connects five thousand years of civilization with the contemporary world, and bridges the feelings and cultures of Chinese and Canadian peoples. This elegant gathering fusing Dragon Boat Festival with Moutai culture was not only a feast of wine and a fusion of flavours, but a confluence of tradition and modernity, Chinese and Western, East and West.

At this moment, Moutai is more than a bottle of wine — an expression of Chinese culture, a spiritual symbol. As the story of “fragrance from Chishui” is told overseas, Moutai is becoming an Eastern cultural symbol shared by China and the world. With wine as the gift and festivals as the medium, Moutai’s dialogue with the world continues.