Although as early as in the Han Dynasty (206 BC-220 AD) the Chinese people already knew how to make wine, the technique was long lost even in the Song Dynasty (960-1279). Shortly after Changyu Company was founded, Chang Bishi searched widely in the ancient books of China but failed to find any record of the technique. Therefore he made a bold move to recruit foreign enologists and learn winemaking techniques from western countries while making continuous localization and innovation at the same time. In 1896, Baron Max von Balboa, then Vice-consulate of Austro-Hungary Empire to Chefoo (the previous name of Yantai), offered his service and became Changyu’s first generation of enologist. Mr. Balboa didn’t disappoint Chang Bishi. He worked together with Zhang Chengqing, Changyu’s first general manager, to introduce grape seedlings from Europe and supervise the construction of the underground cellar. Under his guidance, 15 kinds of wines were produced with unique features through different techniques, which became an immediate hit. The most popular ones included Red Rose, White Rose, Mixed Claret, Cognac Brandy, Merlot, Sweet Hock and Gewurztraminer (Traminer). Thus it is under the skillful guidance of Mr. Balboa that Changyu produced the first bottle of wine and brandy in China.