The traditional brewing technique of Yingjia wine refers to the traditional hand-made brewing technique commonly used in the trough workshops around Yingjia Factory, which has a total of 96 processes. The brewing and consumption customs of Yingjia wine were formed by the people of Huoshan in production and life, and are deeply marked by the culture of Dabie Mountain. In the traditional brewing of Yingjia wine, the raw materials are local wheat, rice, sorghum, glutinous rice, and corn, so that the Yingjia wine brewed with multiple grains has an elegant and delicate compound aroma and a sweet and refreshing taste. The environment is located near 30 degrees north latitude, with a mild and humid climate, which is particularly suitable for the growth of brewing microorganisms. The water quality in the brewing area is pure and sweet, which is a good water source for brewing. Bamboo utensils are often used in brewing to make the wine body infiltrate the fragrance of bamboo. There are three relatively unique aspects of the process. First, female workers step on the koji, and the koji blocks are moderately tight and easy to ferment. Second, high-temperature koji makes the flavor of the wine thick and sauce-like. Third, look at the dregs and make the dregs. That is, the brewing technician determines the conditions for entering the cellar on the spot based on experience and feeling. In addition, the use of techniques such as continued slag mixed steaming, running cellars, changing (huan level sound) slag fermentation, and mud pool fermentation makes the traditional Yingjia wine have the characteristics of soft wine body, elegant cellar fragrance, and thick sauce. Its brewing skills have high historical value, technological value, cultural value, folk value and economic value. At the same time, the customs of brewing and consuming Yingjia wine have not only the general characteristics of Chinese wine culture, but also the hospitality, love of life, emphasis on etiquette, diligence and wisdom of the people of Dabie Mountains, and have strong local characteristics. Due to various reasons of historical and social development, the inheritance of traditional Yingjia wine brewing skills and the spread of customs have encountered many new difficulties. Intangible cultural heritage such as traditional brewing skills, inheritors of skills, and traditional customs are in urgent need of protection and rescue. Information source: Anhui Intangible Cultural Heritage Protection Center Information source: Anhui Intangible Cultural Heritage Protection Center