到贵州听到了一个令酒痴们沮丧的故事。新中国早期,领导人们设想在茅台镇之外,再建一个能生产茅台酒的厂子。结果,技师们煞费苦心地择地另起炉灶,而且使用了相同的工艺,甚至是茅台镇的土和水,可生产出的酒依然不是茅台的味儿。据后来者考证,问题出在茅台镇空气中飘荡的一种特殊的“酶”是无法复制和搬移的。 I heard a story of frustration in Guizhou. In the early days of new China, leaders envisioned building a factory that could produce Maotai outside of Maotai. As a result, the technicians took the painstaking efforts to reinvent the wheel and used the same process. Even the soil and water of Maotai Town could still produce Maotai’s flavor. According to later research, the problem lies in the air in Maotai floating a special “enzyme” is unable to copy and move.