Qinyang was called Tanhuai in the summer, which was named after the good brewing and burning of wine utensils "Tan". It has a history of more than 4,000 years. Similar utensils were also found in the ancient tombs of the Shang and Zhou dynasties, which shows the long history of brewing. Huaibang Yellow Wine was created by the Ding family in the back street of the county. In the late Ming and early Qing dynasties, the Ding family Yongchun Zaofang in Henei County, Huaiqing Prefecture, improved the process and adjusted the formula on the basis of medicinal yellow wine. With the support of the "Huaiqing Gang", two workshops were built in Fuyou Street and Xianhou Street of Qinyang City to brew yellow wine, named "Huaibang Yellow Wine". Huaibang Yellow Wine uses Yellow River rice, Chenfu wheat koji and family-inherited Danshui red koji as raw materials, Qin River water as the base, and adopts a complete set of processes such as wine yeast, wheat koji, yeast, and rice. It goes through a series of brewing processes such as glutinous rice screening, water soaking, steaming, watering, nesting, flushing, cooling, raking, old jar fermentation, pressing, frying, storage, and aging. Generally, the yeast for making wine is made in July of the lunar calendar, the malt koji is made in September, and the yeast for making wine is made in October. The rice spreading method is used for brewing. In the rice spreading method, the uniqueness of Huaibang yellow wine lies in the cooling, raking, pressing, frying and storage. Finally, it can brew a fine wine with unique flavor, rich nutrition, soft wine, bright orange color, rich fragrance, and sweet and mellow wine. Huaibang yellow wine brewing is very primitive from stepping on the koji, the medicinal materials used for making wine and the fermentation method. It is an authentic green food with excellent color, fragrance and taste. Long-term drinking can relax muscles and activate blood circulation, nourish the kidney and strengthen yang, benefit the liver and spleen, calm the five internal organs, strengthen the waist and knees, and improve the eyesight. It has significant medicinal characteristics. In daily family life, it is suitable for stewing chicken and cooking fish, removing fishy smell and greasy, and enhancing the flavor and freshness. It is not comparable to ordinary seasonings. In September 2015, the "Huaibang Yellow Wine Brewing Technique" was included in the fourth batch of Henan Province Intangible Cultural Heritage Extension Project List by the Henan Provincial People's Government.