The contest brought together more than 20 organizations and factories selected from various catering units and housewives in Pyongyang.

They presented more than 100 varieties of drinks they have prepared in the course of finding out the original methods of making crude liquor and sweet drinks with rice and malt and putting their processing on a scientific basis.

Crude liquor made with glutinous rice, polished rice, corn and wheat, etc. presented by Okryu Restaurant, Chongryu Restaurant, Pyongyang Koryo Hotel, Munsu Restaurant, the Taedonggang Beer Brewery and the Pyongyang Children's Cake Factory drew attention of experts and visitors as they retained fresh relish while preserving sour taste and hazy color with moderate alcoholic contents handed down from the time immemorial.

Highly appreciated there was the experience gained by restaurants and housewives in Pyongyang in preparing sweet drinks with scorched rice at the bottom of pot, washings of rice or noodle and other by-products of grains.

Also introduced at the contest were methods of making crude liquor and sweet drinks with potato, sweet potato, Insam, adlay, green gram, etc. which may enhance medical efficiency of drinks while cutting down the consumption of grains.