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泥坑之名，源自泥窖，俗称发酵池。窖池构筑，精选本地独有之狗头胶泥，层层夯实，古法培泥，菌群独特。延续百年之多轮发酵工艺，形成窖香浓郁之风格。
曲乃酒之魂。泥坑酒专用凤凰曲。原料选自本地小麦，高温得凤曲，中温得凰曲，沿用古法，手工制作。融合道地五粮，以为酿酒原料，萃取高粱之香、大米之润、糯米之绵、小麦之醇、玉米之甜，发酵一百二十日，老五甑混蒸混烧，烧酒技工，火眼金睛，量质择酒，分级储存。勾兑师各取所需，精心调制，检验合格，包装入库。
二零零七年，公司收归宁纺，企业家苏瑞广志存高远，不惜巨资，建成工业园。二零一二年秋，公司整体搬迁，新址宁晋县天宝东街九号，占地260亩，拥有窖池1780个，全自动灌装线6条，日产18000件，年产白酒25000吨，现有高级酿酒师5人，省级品酒师6人，高级技工128人，检测设施完备。
Ningjin ancient pottery, west of Taihang Mountain, east of continental Ze, the ancestors of cultivation and reproduction, a long history, profound cultural accumulation, Yao Chan Shun Cheng, east of the city, Yao Tai remains, Yu water control, Jiuhe Yuanliu is still the same. Shuigan soil fertile, rich in sorghum wheat, ten thousand years of deposition, leaving Goutou cement. Heaven favors wine for a long time. Ups and downs, never stop. In the fifth year of the Republic of China, fan Laocheng of Yiren United Lu Qichang to reopen the cooking pot. The following year, Lu Qichang separated and ran the cooking pot by himself. The number of the cooking pot was Zhicheng forever. It has been developed for more than ten years. There are 14 or 5 cooking pots in the county of Santao. Fusheng spring, Jinsheng spring, Xiangji, Xiquan and so on. They compete for beauty and good wine. In the eighth year of the Anti Japanese War, Ningjin winery was founded with victory in hand. In 1946, it was renamed Hebei fenglaiyi wine industry Co., Ltd. in 2006. Generations passed on and passed on, worked hard and won many honors. It is also well-known and well-known. The name of mud pit comes from mud pit, commonly known as fermentation pit. The cellar is constructed with the local unique dog's head cement, which is compacted layer by layer, and the ancient method is used to cultivate mud with unique flora. It has been used for more than one hundred years to form a strong cellar flavor. Qu is the soul of wine. Special Phoenix song for puddle wine. The raw materials are selected from local wheat, which is made by hand in ancient ways. The five grains are used as the raw materials for brewing. The aroma of sorghum, the moistening of rice, the cotton of glutinous rice, the alcohol of wheat and the sweetness of corn are extracted. It is fermented for 120 days. The old five steamers are steamed and burned together. The liquor makers are eye-catching. The liquor is selected by quantity and quality and stored in different grades. The blenders take their own needs, carefully prepare, pass the inspection, and put the package into storage. In 2007, the company was returned to Ningfang. Su Rui, an entrepreneur, was determined to save a lot of money to build an industrial park. In the autumn of 2012, the company moved to No. 9, Tianbao East Street, Ningjin County. It covers an area of 260 mu, has 1780 pits, 6 automatic filling lines, daily output of 18000 pieces, annual output of 25000 tons of liquor. Now it has 5 senior winemakers, 6 provincial tasters, 128 senior technicians and complete testing facilities.
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