Laojiuhan first appeared in the Song Dynasty, and has a history of more than a thousand years. The brewing technique of Laojiuhan is completely different from other liquor brewing techniques. Laojiuhan is obtained by collecting the alcohol vapor produced when yellow wine is boiled. Because yellow wine is called old wine in the Jiangsu and Zhejiang areas, it is named. Only yellow wine mash with a good fermentation state can produce Laojiuhan. The brewing technique of Ruian Laojiuhan is mainly reflected in the selection of materials, koji making, tank dropping and boiling wine techniques. The inheritance of skills not only depends on the words and deeds between teachers and apprentices, but also depends on the understanding and long-term practical experience accumulation to master. According to the "Wenzhou City Annals", in the tenth year of Tongzhi in the Qing Dynasty (1871), Huang Tifang, a famous minister from Ruian, presented Laojiuhan as a tribute to the court. Laojiuhan won the first prize at the first West Lake Expo in 1929. In the planned economy era, carrying two bottles of Laojiuhan to visit relatives and friends was no less high-end than contemporary famous wines. The intangible cultural heritage Laojiuhan has always been a hometown specialty that overseas Chinese must bring back when they return home. Since 1995, Laojiuhan has been exported to Hong Kong, Japan, the Netherlands, France, Germany, Spain, Italy and other countries.