The traditional Chinese medicine rice for making wine appeared like caviar, each grain full, crystal clear, shining with a rouge red light.
With this appearance, it's more than qualified not only for wild fishing but even for use in high-level competitive platform fishing.
Aside from the rice for making wine, the production of fermented corn in old jars went very smoothly. The ideas were all set; all that remained was to get the dosage right and streamline the process, which was a minor issue for Yu Dong, a professional.
The first batch of new models, once fermented, had a robust and authentic aroma that was even softer and richer than Zhang Yang's impression of the old jar corn from the West Wind in his past life.
The results were promising in the lab's control group test; the specific practical ideas would need adjustment during warm outdoor field experiments later.
