"The Book of Rites and the Moon Order" mentioned six points for attention in liquor-making with Qu: "The rice must be neat, the millet must be clean, the water must be fragrant, the pottery must be good, and the fire must be neat." It is required that the grain used for brewing must be mature, the starter must be put in time, and it must be kept clean when soaking and cooking.

The water quality of brewing must be good, the utensils must be made of good pottery, and the temperature must be appropriate. This is actually a scientific summary of China ancient wine-making technology. Due to the development of koji-making technology in Han dynasty, different grains can be used to make koji, thus increasing the variety of wine.

The Book of Qi Yao Min in the Northern Wei Dynasty specifically talked about the methods of making koji and making wine. Among the listed 12 koji-making methods, two are fragmented Sanqu, and 10 is pancake koji, which is still the most commonly used koji for making sorghum wine. During the Tang and Song Dynasties, koji-making technology was further developed, and there were more varieties of wine. During the Northern Song Dynasty, there was also a monograph on brewing-Beishan Jiujing.

China has a long history of wine-making, with a wide variety of famous wines, and enjoys a good reputation at home and abroad. Yellow rice wine is one of the oldest wines in the world. About 3000 years ago, during the Shang and Zhou Dynasties, China people created the compound fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. About 1000 years ago in the Song Dynasty, China people invented the distillation method, and since then, liquor has become the main liquor for China people to drink.

Wine permeates the whole 5,000-year history of Chinese civilization, and plays an important role in China people's life from literary and artistic creation, cultural entertainment to diet and cooking, health care and so on.

Baidu encyclopedia-Chinese wine culture