Chongming Laobaijiu is one of the specialties of Chongming Island. It has a unique flavor, sweet and slightly sour, mellow aroma, moderate alcohol content, strong aftertaste and sweet aftertaste. It is known as "famous in the north of the Yangtze River, and the best in the south of the Yangtze River". Chongming Island has a mild and humid climate, distinct four seasons, abundant rainfall, sufficient sunshine, clean water and soil, and an excellent ecological environment, which is suitable for growing high-quality rice. The climatic conditions such as light, temperature, and precipitation are particularly suitable for the reproduction of beneficial bacteria required for brewing, which has become a favorable factor for the fermentation, production and storage of Chongming Laobaijiu. The traditional brewing technique of Chongming Laobaijiu has a history of more than 700 years. The raw material "rice" for brewing is called "the meat of wine". Most of them use polished rice, and the more sophisticated ones use glutinous rice. The glutinous rice produced on Chongming Island is highly refined, sticky, and full in grains. The polished rice is soft and white in the heart. During the winemaking process, the rice grains have the characteristics of fast water absorption, easy steaming, easy gelatinization, small expansion, strong elasticity, and easy saccharification. "Water" is called "the blood of wine". The water on Chongming Island is sweet, hard, moderately acidic, and contains trace minerals that are beneficial to the reproduction of winemaking microorganisms, which can well ensure the stability of the quality of the brewed Chongming Laobaijiu. Chongming Laobaijiu is made from glutinous rice, which is carefully brewed after being soaked in rice, mixed with medicine and water. In the late Ming and early Qing dynasties, there were many wine shops and hotels on Chongming Island, so there was a saying of "ten shops and three hotels". During the reign of Emperor Kangxi of the Qing Dynasty, Chongming Laobaijiu was well-known far and wide and enjoyed a high reputation. The varieties gradually increased, especially "Cauliflower Yellow" (brewed when cauliflower is in full bloom) and "October White" (brewed when reed flowers are in full bloom) as the best Chongming Laobaijiu. This wine is light yellow and can be drunk in all seasons.