Brewed wine, commonly known as "yellow wine", is made from rice, millet, corn and other raw materials. After washing, steaming and rinsing, white koji and yeast are used as saccharification and fermentation agents, Jiangqu and high-quality water are added, and mature mash (turbid wine) is brewed after fermentation. It is finally made through processes such as pressing, clearing and sedimentation. Brewed wine is yellow, clear and transparent, with a strong aroma and mellow taste. Brewed wine is a traditional wine in my country. It is rich in nutrients and has the effects of dredging blood vessels, warming the stomach, moisturizing the skin, dispersing moisture, nourishing and strengthening the body. It is especially loved by people in the south of the Yangtze River. China is the birthplace of brewed wine. Shaoxing, Zhejiang Province was able to brew yellow wine as early as the Spring and Autumn Period and the Warring States Period, and it has a history of 2,400 years. In the Spring and Autumn Period and the Warring States Period, white mash wine brewed with glutinous rice and white Polygonum koji also appeared in Jinhua area. Brewed wine is mainly produced in Zhejiang, Jiangsu, Shanghai and other places, among which Shaoxing City, Jinhua City, Zhejiang Province and Jintan City, Jiangsu Province are the most famous. Yellow rice wine is the oldest type of wine in China. Danyang Fenggang Wine and Jintan Fenggang Wine in Jiangsu Province are both high-end varieties of yellow rice wine, and their history can be traced back to the Qin and Han Dynasties two thousand years ago. Fenggang wine has unique brewing techniques and extremely high nutritional value. It is a famous local specialty in Jiangsu Province and enjoys a high reputation at home and abroad. Jintan City is a land of fish and rice. The glutinous rice grown here is large and uniform, fragrant and sticky, and white as jade. It has been a tribute to the royal family for generations. The production of excellent glutinous rice has created unique conditions for the brewing of Fenggang wine. Danyang Fenggang wine has complex brewing techniques and high technical requirements. It needs to be sealed and aged for a long time during the brewing process, hence the name. After brewing, the wine is brown-red with an amber luster, rich aroma, mellow taste, fresh and sweet, and has the reputation of "light taste like dew on flowers, color like spring in the cave". Fenggang wine is made from specialty glutinous rice and local Maoshan spring water. It is a wine with a very special flavor among yellow rice wines. Through the continuous efforts of successive technicians, the brewing skills of Fenggang wine have become more mature, forming a unique Fenggang wine culture, which is known as "the best in the wine forest". The finished Fenggang wine (photographed by Li Guoqiang) has extremely high nutritional value and medicinal value, and has always been treasured by the world and loved by consumers. However, with the change of modern people's eating habits, the market for strong and sweet rice wine has gradually shrunk, which has brought certain impacts on the production of Fenggang wine. It has become an urgent task to protect and inherit the traditional brewing skills of Fenggang wine in a timely manner.