The history of brewing "Xuanjiu" can be traced back to the Tang Dynasty. According to historical records, during the Tianbao period of the Tang Dynasty, Xuancheng was in vogue for brewing, especially Ji Sou. During the Tianbao to Shangyuan period of the Tang Dynasty (753-762), the poet Li Bai visited Jingting Mountain seven times. Every time he went to Ji Sou's house to drink Ji Sou's fine wine, he was amazed and praised it, so he gave it the name "Ji Sou Laochun". In the second year of Shangyuan in the Tang Dynasty, Ji Sou passed away. Li Bai mourned and wrote a poem "Mourning Ji Sou, the Good Brewer in Xuancheng": "Ji Sou in the underworld, should still brew Laochun. Without Li Bai on the night stage, who can I buy wine from?". Later generations inherited the legacy of Ji Sou Laochun, brewed fine wine for generations, and created today's Xuanjiu. At the end of the Song Dynasty and the beginning of the Yuan Dynasty, Ji's traditional brewing method reached its most glorious development period. The traditional Ji's brewing experience was sublimated and developed into Shaojiu on the basis of traditional yellow wine. In the subsequent practice, certain production experience was gradually explored, and its own unique brewing production technology was formed. The superior quality of Xuanjiu is due to the abundant local groundwater resources. The northern suburbs of Xuancheng City have abundant groundwater resources, clear water quality, sweet taste, and moderate acidity and alkalinity, which is very suitable for brewing wine. The brewed wine tastes mellow and sweet, with a refreshing aftertaste, which makes people feel relaxed and happy. The high-quality rice and sorghum used to brew Xuanjiu are all produced locally in Xuancheng, especially the local indica rice, which is the best. The rice grains are full and have moderate viscosity. After mixing with sorghum, it can reduce the viscosity of the fermented grains, making it easier to steam grains and wine. The auxiliary material rice husk must be the early indica rice husk produced in Jinbaoxu. The early indica rice husk has a hard texture, does not soften when heated, and has good air permeability. It is the main auxiliary material for brewing Xuanjiu. Xuanjiu has more than 100 processes from the input of raw materials to the finished wine, all of which are completed by hand and sensory evaluation. For more than a thousand years, the hardworking and wise people of Xuancheng have inherited and developed the ancient brewing method of Jisou Laochun wine in the Tang Dynasty. For a long time, the production skills of Xuan wine have been passed down from master to apprentice and from generation to generation. With the increasing scale of Xuan wine production, the external influence of Xuan wine has also become increasingly prominent. Information source: Anhui Provincial Intangible Cultural Heritage Protection Center Information source: Anhui Provincial Intangible Cultural Heritage Protection Center