As early as more than a hundred years ago, Longwo Village, Laodian Town, Huxian County, was inhabited by villagers from Shanxi, Hebei, Shandong, Henan, Hubei, Hunan and other places. These mixed villagers chose Longwo Village, which was surrounded by three rivers (Laohe River, Ganhe River and Weihe River) and had beautiful water and strong fields, as their habitat. There were more than 40 households in the village at that time, including a family surnamed Fei from Lushi County, Henan Province. There was a strong man named Fei Yongtai, who had unique skills and was once the "master chef" of Henan Baofeng Winery. At that time, Fei Yongtai took the lead in digging wells to get water, building a distillery, and brewing the first bowl of Longwo wine with a fresh and sweet fragrance. Later, it was carried forward and benefited the village. One person spread ten, ten spread a hundred, and Longwo wine was fragrant everywhere. It developed from a small workshop into a time-honored liquor brand in Guanzhong. In ancient times, the technicians of distilling wine were respectfully called "master chefs", and the people in Guanzhong region used to call it "bashi" in colloquial language. From the Qing Dynasty to the Republic of China, the Fei family was the main inheritor of Longwo wine. During the Republic of China period, Longwo wine was well-known in Guanzhong and had the reputation of "Eastern Dragon and Western Phoenix". During the Double Twelve Incident in 1936, General Yang Hucheng sent four officers and soldiers to Longwo Wine Distillery to escort two carts of Longwo wine to entertain the Northeast Army. General Yang Hucheng also used Longwo wine to entertain Vice Chairman Zhou Enlai, the representative of the Communist Party of China. During his tenure in Shaanxi in the 1940s, Yang Mingxuan, the former chairman of the Central Committee of the China Democratic League, also liked to drink Longwo wine. There is still a saying in Huxian that "drinking Longwo wine will make you the leader of the China Democratic League". The brewing skills of Longwo wine have been summarized into nine formulas by successive masters in the inheritance of ancient methods, namely: "People are sincere, water is sweet, koji is timely, grain is real, utensils are clean, workmanship is fine, mixing is accurate, fire is slow, and wine is real". Its knowledge, experience, and principles form a system. Longwo wine is a typical representative of the traditional brewing technology in Guanzhong area. The brewing process of Longwo Liquor is medium-temperature koji, which uses three kinds of raw materials, namely high-quality wheat, barley and peas from Guanzhong area. The process adopts the ancient method of making koji, and the koji is made by manual stamping and fermentation in the room. The raw materials for brewing Longwo Liquor are high-quality sorghum and corn from Guanzhong area, and rice bran is used as auxiliary materials. The process includes moistening, steaming, adding pulp, cooling, adding koji, cellaring, fermentation and distillation, etc. Each link has unique knowledge, experience and operation rules. The complicated process of Longwo Liquor is completed by hand, which is an operation process that completely relies on sensibility and experience. For more than 100 years, its process technology has been inherited by master and apprentice. After generations of "wine masters" continuous practice, Longwo Liquor brewing skills have formed a unique and complete knowledge system. It was formed under the natural background of Guanzhong hinterland. From the characteristics of raw materials to koji making and fermentation, every important link is adapted to the climate of Guanzhong. It is an outstanding representative of Guanzhong ancient winemaking. For more than a hundred years, the Longwo Liquor Workshop has continued the tradition of worshiping the Dragon King and the God of Wine. This custom and its brewing skills together constitute the most complete historical appearance of ancient winemaking culture, and have high historical and cultural value. Longwo Liquor has a transparent body, a mellow fragrance, and a sweet and refreshing taste. It is loved by the people of Guanzhong for its "clear, refreshing, sweet and clean" fragrance style. The production scale and market of Longwo Liquor have made great progress in the Republic of China. At that time, shops of all sizes such as Huxian, Zhouzhi, Chang'an, Xingping, Xianyang and Xi'an all had authentic Guanzhong specialty Longwo Liquor. In 1976, the Huxian People's Government invested in the construction of the Huxian Longwo Distillery, a state-owned enterprise, on the basis of the original Longwo Liquor Workshop. The company mainly produces "Longwo" brand liquor, and its products are sold in 14 provinces and cities across the country. It won the Quality Product Award at the Canton Fair in 1978. In 1979, it was rated as a provincial-level first-class liquor by the Shaanxi Provincial Light Industry Department. In 1980, it was awarded the Xi'an Quality Product Award by the Xi'an Municipal Commission of Commerce. In the early 1990s, the production and operation of Longwo Liquor had always remained in traditional crafts and simple marketing. The once glorious small winery gradually opened up a large gap with the market due to lagging updates and backward marketing methods. The enterprise was once in a semi-stopped state. In 2004, Huxian Longwo Liquor Factory was restructured and renamed Xi'an Xunjiufang Liquor Co., Ltd. In 2006, Xi'an Xunjiufang Liquor Co., Ltd. launched a project to protect and develop the traditional brewing technology of Longwo Liquor and the wine culture of the origin of Longwo Liquor. The Longwo Liquor culture and traditional brewing skills have been restored and developed. In June 2009, it was included in the second batch of Shaanxi Province's intangible cultural heritage list.