Monascus is cultivated in rice with a kind of microorganism. According to books of traditional Chinese medicine, it promotes blood circulation, removes blood stasis, and invigorates the spleen to promote digestion. Modern scientific research has proved that monascus can reduce blood pressure, assimilate cholesterol and prevent cancer. 

The traditional manufacturing technique of monascus in Yiwu originated from folk skills and then gradually developed to be produced in individual workshops. In addition to its healthcare functions, monascus can also be employed in wine brewing and food making, or used to extract red pigment.