Baofeng wine is one of the famous wines in Henan Province. It is named after Baofeng, Henan. The traditional brewing techniques of Baofeng wine have a long history. According to research, it can be traced back to the Spring and Autumn Period and the Warring States Period. It is said that it was founded by Yi Di in the Xia Yu period, which is more than 4,100 years old. During the Tang and Song Dynasties, Baofeng's brewing industry reached its peak. After several ups and downs, it has been passed down to this day. Baofeng wine is a typical representative of my country's light-fragrance liquor. Qu is the mother of brewing. Baofeng wine has strict qu making techniques. Baofeng wine uses barley, wheat, and peas as the main raw materials to make qu blanks. It is placed in a lining room with adjustable temperature, humidity and ventilation. After five stages of qu blanks, including mold, cool mold, damp fire, dry fire, and post-fire, various beneficial microorganisms grow, and the saccharification power, liquefaction power, protein decomposition power, and fermentation power of qu are significantly enhanced. At this time, the qu blocks are mature and stored in a naturally ventilated and dry qu room for standby. Sorghum, qu and rice bran are used to brew Baofeng wine. The sorghum is high-quality sorghum with full grains and thin and uniform skin. The rice bran is golden new rice bran. The koji is crushed into pea-sized and mung bean-sized shapes. The sorghum is crushed into 4, 6, or 8 petals per grain, and high-temperature water (above 95) is added to moisten the material. The moistening material requires no leakage of pulp and no dry lumps. The material is loaded into the steamer, gelatinized, added to the steamer and pulp, and the crushed koji is added after cooling, and then put into the ground tank for sealed fermentation. The fermented mash is purple-red and has a strong fragrance. The fragrant mash after being taken out of the tank is added with cooked rice bran that releases fragrance after steaming, and the first residue wine is distilled in the steamer. In the process, the steamer loading and distillation are important processes, which are highly technical and have a great impact on the output and quality. The steamer loading requires frequent spreading and damp loading, and it should be "light, thin, loose, uniform, and slow". The distillation should be slow-fire distillation, medium-temperature wine flow, and atmospheric tailing. After the first residue is taken out of the steamer, koji is added and then put into the tank for fermentation, and the bran is added and then the second residue wine is distilled in the steamer. Finally, the wine is picked according to the quality and the wine is measured by the flowers. When the wine flows into the wine receiver, there are always some bubbles on the surface of the liquid, which are shaped like the petals of a group of flowers. This is called the flower. The flower is divided into big flower, second flower, small flower (or velvet flower), flower, and water flower, with the alcohol content of 7079, 6269, 4855, 2835, 1020, and 58 degrees respectively. Experienced wine cutters pick the wine according to this and divide the wine into four types: special, excellent, good, and medium. After tasting and testing by professional wine tasters, the wine is stored in the warehouse for aging. Baofeng wine is pure and fragrant, sweet and refreshing, soft in taste, sweet and refreshing, and has a long aftertaste. It is one of the typical representatives of my country's fragrant liquor. In 2008, the traditional brewing technique of Baofeng wine was selected into the second batch of national intangible cultural heritage protection list in my country.