The traditional brewing technique of Tuopai Qujiu originated from the "Shehong Spring Wine" in the Tang Dynasty and the "Xie Wine" in the Ming Dynasty. It was initially finalized in the 34th and 35th years of the Republic of China. It has a history of more than 1,300 years and has a profound historical heritage. It is a typical example of my country's winemaking technology and wine culture and a valuable asset of my country. Tuopai Qujiu is produced in Shehong County, Sichuan Province, with beautiful mountains and rivers, mild climate, rich products, and a rich production of fine wine. It is known as the hometown of famous wine. In the Tang Dynasty, "Shehong Spring Wine" was famous for its "cold green". In the Song Dynasty, "Shehong Spring Wine" was famous for its pure, transparent, mellow and sweet taste. In the Ming Dynasty, the county people brewed "Xie Wine", which was clear and fragrant, and was famous in Shuzhong. In the Qing Dynasty, "Shehong Spring Wine was beautiful" and Xie Wine was called "fine wine". During the Republic of China, Tai'an Chaifang in Liushu Town, south of the county, inherited the traditional brewing techniques of "Spring Wine" in the Tang Dynasty and "Thank Wine" in the Ming Dynasty, and adopted new configuration and production methods to brew Qu wine with the characteristics of "Spring wine is cold and green, Thank wine is mellow, and has a strong aroma and clear flavor". In 1946, this fine wine was officially named "Tuopai Qu Wine". Tuopai Qujiu uses wheat, barley and other raw materials as raw materials, grinds them into uniform petals, mixes and packs them into boxes, makes brick-shaped koji embryos, and puts them into a sealed greenhouse for 57 days for bacterial cultivation, piles and burns them out, and puts them into storage for standby; brewing uses sorghum, rice, glutinous rice, wheat, barley and corn as raw materials, grinds them into uniform petals, mixes and moistens them with Tuoquan water, and follows the rules of the best microorganisms to reproduce in the fermentation process. After the mixed steaming, it is put into the cellar for solid low-temperature fermentation, and then it is taken out of the cellar for slow fire distillation after the specified time. The wine is picked in sections, tasted and graded according to the "flowers", and stored in the tank for more than one year for blending and seasoning, and then filled and shipped out. From the selection of raw materials to brewing and storage, it is mainly judged and mastered by the brewing experience of brewing technicians, and its "unique skills" are also mainly mastered and passed on by master-apprentice inheritance and perception and long-term practical experience. The traditional brewing technique of Tuopai Qujiu is a typical example of my country's brewing technology and wine culture, and is a valuable asset of my country. Even in today's highly developed science and technology, it is difficult to completely replace it with modern technology. In 2008, Tuopai Qujiu's traditional brewing technique was selected into the second batch of my country's national intangible cultural heritage protection list.