Hanshan has a long history of brewing. In the Qing Dynasty, Yuncao was located in the main rice producing area. Because it was close to Wuhu and connected by waterways, it naturally became the distribution port of Wuhu rice market in Jiangbei. Smart Hui merchants took a fancy to this commercial treasure land and entered Yuncao to do business. Yuncao's brewing industry also developed unprecedentedly. There are more than 10 large and small distilleries in the town, such as Hongyitai Distilleries, Longji Distilleries, Wangjia Distilleries, Jiangjia Distilleries, etc. Among them, Hongyitai Distilleries is the most famous. The "Barley Shao" and "Wujiapi" wines produced by it are well-known in the Yuxi River domain and are deeply loved by the people. "Barley Shao" wine is brewed with high-quality barley and wine koji. The wine is fragrant and mellow. "Wujiapi" wine is made with aged white wine as the base and added with Chinese medicine Wujiapi. During production, they strictly control the materials used, never adulterate or pass off inferior products as good ones. Secondly, they pay attention to the craftsmanship and strictly control the brewing time. Products that are not ready in time will not leave the factory or be sold. Because the Hong family pays attention to quality, their products have an excellent reputation. The predecessor of Yuncao Distillery was Hong Yitai Zaojiangfang. In December 1949, three Zaojiangfangs headed by Hong Yitai merged to form the Yuncao Distillery of the Northern Anhui Administrative Office. In 1956, it was renamed Hanshan Yuncao Distillery, and later changed to Anhui Yuncao Distillery. Hong Jianhua, a descendant of Hong Yitai, participated in the management of the company's brewing technology as a "private representative", so that Hong Yitai's traditional brewing technology has been used to this day. In the 1980s, Yuncao Distillery collected and sorted out traditional formulas to develop "Yunchenxiang" liquor, which is made from aged liquor with more than ten kinds of Chinese medicines such as rock sugar, codonopsis, and angelica added. It is refined using special technology. The liquor has a golden color, a mellow aroma, a sweet taste, and rich nutrition. It is a tonic wine suitable for all seasons. Since then, artificial old cellar mud has been used to optimize cultivation and innovate brewing technology. The Yuncao Daqu, Yuncao Tequ, and Yuncao Liquor produced by the factory have been favored by consumers. After the enterprise restructuring in 2003, Yuncao Distillery developed the "Yunjiu" series of products, continuing the traditional craftsmanship, combining modern brewing technology, selecting high-quality sorghum, rice, glutinous rice, wheat, and corn, using wheat as the raw material to make high-temperature koji, and medium-temperature koji as the saccharification and fermentation agent. Before production, the grain is crushed, moistened, steamed, and cooled, and high-temperature koji and medium-temperature koji are added to the mud cellar for solid fermentation. Mixed steaming and mixed burning are adopted, and the grain is steamed and the wine is taken at the same time. The distillation is carried out in layers with slow fire, the wine flows at medium temperature, and the wine is picked according to quantity and quality. The wine is stored in grades for more than two years, and then the alcohol content is reduced and packaged for shipment. The Yunjiu series of products have been sold to markets inside and outside the province. The brand awareness of Yunjiu has been further enhanced and it is deeply loved by consumers. Yunjiu has a long history. Protecting traditional craftsmanship, exploring Yunjiu culture, and improving the taste of Yunjiu culture are important measures for the development of Yunjiu, which have certain research value and protection value. Information source: Anhui Provincial Intangible Cultural Heritage Protection Center Information source: Anhui Provincial Intangible Cultural Heritage Protection Center