The four major categories of Baijiu, according to the overwhelming majority of the market, are strong aroma, light aroma, Phoenix aroma and, Jiang aroma.
Light Flavor（清香）: commonly associated with Northern provinces, light aroma Baijiu is produced in ceramic pots. The taste is delicate, dry, light with a detectable mellow and clean mouthfeel, also mild with flower fragrance.
Representative Baijiu: Niu Lan Shan Er Guo Tou Phoenix Fragrance (凤香）: as the name suggests, this type of Baijiu require rice fermentation and are often made in limestone pots, which have a fruity taste similar to strong-aroma Baijiu, but also an earthier and expanding finish.
Strong Flavor (浓香) ： produced in earthen storage, made from either one or any type of grains, strong aroma Baijiu are intense with a hint of fruit flavor, like pineapple, banana, and anise. This type of drink is very popular in Sichuan and Anhui province. Jiale 10 is some of the most famous products for this kind of aroma. Strong aroma Baijiu is the majority Baijiu flavor in China.
Sauce Fragrance（酱香): As the name suggests, the flavor resembles that of soy sauce lasting long after first taste. Made with beans blended with herbs, sauce fragrance Baijiu requires a long time to manufacture. The process is complex. Famous sauce fragrance Baijiu includes Zheng Chang Long HeShun and Maotai ZhiJiu Black.
