Haizhou Spicy Yellow Wine Brewing Technique is a traditional skill project of the fifth batch of representative projects of intangible cultural heritage at the municipal level in Lianyungang City. Haizhou Spicy Yellow Wine is an ancient variety and typical representative of the Central Plains Yellow Wine. Its origin, ancient Haizhou, is rich in fishery and salt. Mountain people, fishermen, and salt people live in groups around the mountains, making Haizhou Spicy Yellow Wine very popular and gradually spread to northern Jiangsu and even the whole country. Haizhou Spicy Yellow Wine has a mellow and refreshing taste and is neutral. The main process flow includes: selected glutinous rice, soaked, steamed, rinsed, put into the vat, added with Benqu, fermented, sealed, fermented, pressed, prepared clear liquid, steamed, disinfected, stored in jars, stacked, and fermented (adding spicy crop extracts), etc., more than 30 processes. It is brewed using the "Benqu fermentation method" handed down from the Hou family. This "handmade old method" is exquisite in brewing, not only following the traditional brewing process of Chinese yellow wine, but also has its own unique features. The brewing technique of Haizhou Spicy Yellow Wine is very unique. Its wine yeast is made of more than 10 natural Chinese herbal medicines such as Yuntaishan natural hot Polygonum multiflorum, according to a certain proportion and method. The raw materials, spring water and brewing temperature of the wine are very particular. What makes it unique is that it uses spicy extract and leaching method to produce it, and the alcohol content of the product can be controlled between 1230 degrees.