Lidu Town has been an important merchant town since ancient times and a granary in Jiangxi. It is also famous for its exquisite liquor brewing skills and enjoys the reputation of "Jiangnan Wine Town". According to historical records, during the Taiping Xingguo period of the Northern Song Dynasty, Deng Jinlin and Lou Baoqing came to Lidu to set up the first liquor workshop with a shop in front and a workshop in the back. In the Yuan Dynasty, some liquor workshops appeared in the towns around Lidu. In the Ming Dynasty, Jianchang and Dongxiang merchants Mei Huansun and Huang Dechang came to Lidu to open a hotel. In the early Qing Dynasty, the number of liquor workshops increased to 28. In the middle of the Qing Dynasty, the 27th grandson of Deng Jinlin achieved a breakthrough from small koji wine brewing to large koji wine brewing. Lidu koji is a fine wine with a clear color, mellow quality, fragrant, sweet taste and high medicinal value. As early as the Song Dynasty, it was famous for its "mellow and fragrant taste", leaving behind the eternal story of "Wang Anshi dismounted his horse when he smelled the fragrance, and Yan Tongshu gathered his boats when he knew the taste". Emperor Qianlong of the Qing Dynasty tasted Li Du Shaojiu when he went to the south of the Yangtze River for the fifth time, and bestowed the four words "Famous Liquor in Jiangnan" on it. Li Du Shaojiu is brewed with rice as raw material and added with saccharification and fermentation agents. The operation is primitive and the handwork is fine. From raw materials to finished products, it has to go through three major processes: cooking, fermentation, and distillation. The first is cooking, which includes three steps: the first step is to use a stone pestle to pound the rice or a wooden huller to separate the rice and the husk. The rice is used as the main ingredient for brewing, and the husk is used as the auxiliary material. Because rice has a high starch content and a loose structure, it is used for brewing and is conducive to gelatinization; the husk can adjust the concentration of the fermented grains and starch, dilute or increase the acidity, and can fully absorb alcohol and maintain the pulp water, so that the fermented grains have appropriate looseness and oxygen content. The second step is to moisten the material with well water to prepare for cooking and gelatinization. The third step is to cook the raw materials on the stove so that the starch particles can absorb water, swell, break and gelatinize better, and effectively play the role of amylase. At the same time, the raw and auxiliary materials can be sterilized at high temperature, and the volatile undesirable components can be eliminated. The second step is fermentation, that is, saccharification. According to the basic principle of "starch into sugar, sugar into wine", it is the most technical process in the winemaking process, which can be divided into two types: early fermentation and late fermentation. Placing the cooked mash on the bamboo mat in the drying hall to dry, cool, and remove the koji is called early fermentation; putting the mash that has been dried and removed into the pool for main fermentation is also called late fermentation. Distillation is the most important link in the production of shochu. After the mash is put into the pool for late fermentation for 8-15 days, the mature mash is taken out of the wine cellar and distilled on the stove with a steamer and a "sky pot" cooler. The round brick seat is used to place cold water or a sky pot for distillation. At the same time, operations such as "collecting the head and removing the tail", "picking the wine by looking at the flowers" and "collecting the base wine" are carried out. "Collecting the head" means storing the wine that has just flowed out for blending (also known as the head of the wine); "removing the tail" means pouring the tail wine into the bottom pot for distillation; "collecting the wine by looking at the flowers" means collecting the distillate in a small cup or bowl. When the distillate is poured into the small cup or bowl, a layer of foam will form on the surface of the wine, commonly known as hops. According to the shape, size and duration of the hops, the alcohol content of the wine can be judged, so as to separate the medium, high concentration and low concentration of alcohol. Finally, ceramics, jars or basins are used to collect the base wine. There are more than 30 kinds of brewing utensils for brewing Lidu Shaojiu, mainly including stone mill, wooden box, mallet, shoulder pole, bamboo dustpan, long-handled wooden shovel and other koji making utensils, wooden rice huller (or stone mortar), rice basket, bento and other crushing utensils, water well, wooden bucket, spoon and other wetting utensils, tiger stove, steamer, iron pot, bamboo dustpan, wooden mat, flat plate and other distillation and boiling utensils, drying hall, bamboo mat, bamboo cover (fan) and other drying utensils, brick base, wine cellar, iron pot, steamer bucket, sky pot cooler, mountain dragon (water pipe), film, straw bag, wooden bucket and other distillation utensils, bowl, cup, urn, tumbler and other wine-taking utensils. In 2002, archaeological experts discovered the ruins of a large Shaojiu workshop from the Yuan Dynasty to modern times in Lidu, and excavated many wine-making utensils from the Yuan, Ming and Qing Dynasties, and won the top ten archaeological discoveries in China in 2002.