Nantong Hualu Shaojiu brewing technique is a traditional technique project in the third batch of representative projects of Nantong's municipal intangible cultural heritage. The folks in Nantong have always had the tradition of brewing rice wine. They have improved on the traditional homemade rice wine process. In the subsequent fermentation stage of rice wine, they no longer add water, but add Shaojiu, thus brewing Hualu Shao, a unique medium-strength fine wine in this area, also known as Lujiu. It is made of fermented wine, distilled wine or edible alcohol as the base, adding edible auxiliary materials and food additives, and blending, mixing or reprocessing. It is a beverage wine that has changed the style of the original base wine. Hualu Shaojiu is a wine made by mixing Lujiu and Shaojiu (white wine) through a special process, and the Nantong dialect has always had the habit of calling "mixing" "flower", so it is named Hualu Shao. Ling Hanzhang of Tangzha Town in the late Qing Dynasty, his ancestors made a living by brewing rice wine and Hualu Shao. His wine is mellow and famous in the Tangzha area. His son Ling Weimin inherited his father's business and has sophisticated skills. Through nearly eighty years of experience in rice wine and Hualu Shao brewing, he has accumulated rich experience and passed on the traditional skills to his descendants.