China is an ancient civilization that stands out in the world and is the hometown of wine. In the 5,000-year history of the Chinese nation, wine culture has always occupied an important position. The "Wenwang Gongjiu" produced by Wenwang Group in Linquan County, Anhui Province is one of the wonders. The traditional winemaking skills of Wenwang Gongjiu have been passed down for more than a thousand years, embodying the essence of the Chinese nation's research and practice of biotechnology, and contain rich historical, cultural, economic, scientific and social values. Its production process mainly inherits the ancient method of brewing wine with five grains, with the traditional old five steamers production process as the core, and "traditional old five steamers, exclusive steaming method; agarwood active ancient cellar, nurturing mellow wine; ancient golden qu, creating nectar bones" as the main process features, which are timeless and carried forward. The origin of King Wen Gong Liquor----Linquan County, Anhui Province, formerly known as Shenzi State, was the fief of Dan Jizai, the tenth son of King Wen of the Western Zhou Dynasty (recorded in "Shiji Guan Cai Shijia No. 5"). The local grass is lush and the grain is abundant, and the five grains are produced in abundance. Wine workshops are scattered throughout the countryside, and the method of brewing five grain wine was later formed. It has been passed down from generation to generation and has developed to a mature period. Especially after the founding of New China, the state established a state-owned winery to reorganize the old workshop into a local state-owned Linquan County Winery, and the ancient method of brewing five grain wine was inherited. There is a saying in the winemaking industry that the cellar is the soul of the wine, the koji is the bone of the wine, the grain is the meat of the wine, and the water is the blood of the wine. The traditional brewing technique of King Wen Gong Liquor has its material uniqueness. The yellow mud in the cellar pool of King Wen Gong Liquor is taken from the bank of Liu'an River. It is golden in color, soft and delicate, does not contain sand and stone, has good viscosity, is leak-proof, and is particularly suitable for the growth of microorganisms. Linquan's unique weather, soil and other natural conditions are particularly suitable for the cultivation of raw materials such as wheat and sorghum. They have become the basis for brewing high-end liquor. Excellent materials, and the well water used for brewing is clear and transparent, tastes slightly sweet, and is weakly acidic, which is very conducive to saccharification and fermentation. The medium and high temperature koji blocks made from local soft wheat, barley, and peas have a strong koji aroma, strong mycelium, and a high content of branched starch. It is known as the No. 1 koji in the Central Plains by the industry. High-quality sorghum is used as raw material, and the traditional process of mixed steaming and continued slag, aging in old cellars, slow distillation, and picking wine by quantity and quality is adopted. The fermentation period is 46-150 days, producing high-quality strong-flavor koji wine. In September 2008, at the Fifth Summit of the Four Provinces of Jiangsu, Shandong, Henan, and Anhui, Wenwang Gongjiu was unanimously praised by experts and judges for its typical style of "elegant cellar fragrance, soft and refreshing, and long aftertaste", and ranked in the top 2. In October 2010, the "Wenwang" brand liquor was rated as a "well-known trademark in China". Information source: Anhui Intangible Cultural Heritage Protection Center Information source: Anhui Intangible Cultural Heritage Protection Center