Oyster Wine is produced with oyster and hedgehog fungus as its essentials by steeping and blending with Xiaoqu liquor and Chinese herbs such as ginseng etc.

牡蛎酒是以牡蛎、猴头菇为原料，辅以人参、构杞等中药材经小曲米酒浸泡、勾兑降度而成。

In the process of material soy production, hedgehog fungus and Maifanshi are added in, the final soy sauce can both keep the traditional feature and own some nutritional and health-care functions.

在传统母子酱油生产过程中分别添加麦饭石、猴头菇和甘草等材料，在此基础上生产的猴头菇麦饭石母子酱油既保持了其传统特色，又增加了营养保健功能。