Pollen wine is a kind of health care wine that the broad masses of people in China have loved for thousands of years. Guo Zai, a poet in the Tang Dynasty, said "Yan Ju Hua Jiu". Su Wan also specially wrote "Honey Wine Song". The poem describes the process of collecting wine with pollen. "Convenient Map Compilation" records the practice of chrysanthemum wine: "When the wine is almost ripe, take out two kilograms of chrysanthemum pollen from each can and mix well. Squeezed out early next time, it tastes delicious, and there are fragrant and non-toxic pollen, which can be used as it is. " A Brief History of Wine by Song Boren in Yuan Dynasty and Diet Spectrum by Suixiju in Qing Dynasty recorded many kinds of pollen wines, such as Cai Tadi Pollen Wine, Rose Red Wine and Osmanthus Wine. Pollen sprinkling is an effective method to deal with pollen in ancient China. From the perspective of modern biology, using distiller's yeast to ferment pollen can not only increase the bioavailability of pollen nutrients, but also be an effective way to remove allergens from pollen, which still has practical significance. Therefore, the pollen fermented by distiller's yeast is more conducive to making cakes, cakes, crystals, drinks and sweets than when it is not fermented.

The newly revised Materia Medica is the first pharmacopoeia in China officially promulgated in the fourth year of Tang Xianqing (AD 659), and "drinking to loosen yellow" links pollen with sprinkling. Pollen can be used as a first-class starter, can also be added to raw materials for brewing, and can also be soaked in wine for drinking. Rong Hong, a poet in the Tang Dynasty, wrote a poem "When you wake up, you can get drunk". When Su Shi, a poet in the Song Dynasty, kept Dingzhou, he got pine pollen to make wine in Quyang as "Song Lao Fu". The drinking method of Yuanhe Ji Yongjing's "Songhua Wine" is to take 2 liters of pine pollen, wrap it in a silk bag, soak it in 5 liters of human wine for five days, and drink three boxes each time, which can cure dizziness, swelling and numbness, dermatosis and other diseases. In ancient times, it was also common to use pollen to adjust porridge and soup, such as "Chinese rose powder soup" in Compendium of Materia Medica and Quanzhou Materia Medica, and "Songhua soup" in "drinking rice" in Yuan Dynasty.