Gujing Gongjiu, one of the eight famous old Chinese wines, was first produced in 196 AD when Cao Cao presented the specialty of his hometown, Bozhou, "Jiuyun Spring Wine" and its brewing method to Emperor Xian of Han. Since then, the wine has become a tribute to the royal family of all dynasties, and Gujing Gongjiu got its name from this. The main features of the brewing process of Gujing Gongjiu are: it uses Gujing Gongjiu's "two flowers and one volt" Daqu for fermentation, and the storage period is not less than six months. The medium-temperature qu, high-temperature qu and medium-high temperature qu are mixed in different proportions and used in different rounds. The brewing adopts a process of three production rounds per year, with the first two fermentation cycles of two months each and the third fermentation cycle of eight months. The unique technology of "three highs and one low" (high starch, high acidity, high water content and low temperature) and "three cleans and one control" (steaming raw materials, steaming auxiliary materials, steaming mash at the bottom of the pool, and controlling pulp and removing impurities) is used. According to different fermentation cycles, the mash is discharged from the pool in layers, discharged layer by layer, and distilled in special steamer barrels. The wine is distilled over a low fire, the quality of the wine is selected, and the wine is stored in different grades. Thus, the three typical wines of cellar fragrance, mellow fragrance and mellow sweetness are picked and stored in pottery jars respectively. After tasting, analysis, blending and aging, they are packaged and shipped out of the factory. It takes no less than five years from the input of raw materials to the shipment of products. It is this mature and unique traditional craftsmanship that has created the unique and excellent quality of Gujing Gongjiu. More than 1,800 years of wine culture history has nurtured Gujing Gongjiu's strong cultural taste and unique style. As early as 1963, Gujing Gongjiu won the gold medal at the Second National Liquor Competition for its unique style of "clear as crystal, fragrant as orchid, sweet and mellow in the mouth, and long-lasting aftertaste". It won the gold medal for three consecutive times in 1979, 1984 and 1989, and won the gold medal at the 13th Paris International Food Expo in 1988. It is known as the "Peony in Wine" and is sold well at home and abroad. Information source: Anhui Provincial Intangible Cultural Heritage Protection Center Information source: Anhui Provincial Intangible Cultural Heritage Protection Center