Du Kang gene¹ is a type of alcohol dehydrogenase enzyme² that can dissolve certain toxic³ substances in alcohol or decaying food. Du Kang is a semi-legendary inventor of liquor.

“杜康基因”是乙醇脱氢酶的一种，它可以分解酒或腐烂的食物中的有毒物质。传说中杜康是发明酒的人。

In the early stage of winemaking, the process was not refined and was bound to produce many toxins⁴. Moreover, people lacked understanding about not eating food that had been stored too long. Some died of poisoning as a result, leaving those whose bodies were better able to break down toxins to survive and pass on their genes⁵.

早期，人类酿酒的工艺不够完善，酿造过程中会产生很多毒素。另外,粮食储存不当发酵后，会产生毒素，而当时的人们因为不知情，还在不断食用。于是，很多人都因为食物中毒死了，但是体内含有这种基因的人就能够降解这一毒素存活下来。长此以往，这一基因在体内得以强化并遗传给了后代。