Jinbuhuan Liquor is a prominent representative of Luzhou-flavor liquor. It mainly uses high-quality sorghum as raw material, steamed rice husk as auxiliary material, wheat, barley and peas as koji, ancient spring water, continued dregs as ingredients, mixed steaming and mixed burning, the liquor has a unique style of clearness, rich cellar fragrance, sweetness, cleanness and long aftertaste. In terms of brewing technology, Jinbuhuan Liquor uses chrysanthemum heart koji for fermentation, and the storage period is more than six months. When using it, medium-temperature koji, high-temperature koji, and medium-high-temperature koji are used in different rounds according to different proportions. Brewing adopts four rounds of production per year. The industry's three rounds of fermentation cycles are two months each, and the fourth round of fermentation cycle is six months. In terms of production technology, Jinbuhuan Liquor adopts two highs and two lows (high starch entering the pool, high acidity entering the pool, low water entering the pool, and low temperature entering the pool), two purifying and one controlling (steaming auxiliary materials, steaming the mash at the bottom of the pool, controlling the pulp and removing impurities) and a unique wine fermentation. When it is taken out of the cellar, the mash is taken out in layers and the slag is stacked. It is distilled in a special pot and steamer, and the wine is distilled over a low fire. The wine is picked according to quantity and quality. The three types of wine picked, namely cellar fragrance, mellow fragrance, and mellow sweetness, are stored in pottery jars. After the storage expires, experts will taste and analyze, blend and season for original storage, and then package and ship out. It takes no less than six years from the input of raw materials to the shipment of the products. Information source: Anhui Provincial Intangible Cultural Heritage Protection Center Information source: Anhui Provincial Intangible Cultural Heritage Protection Center