The "one pot a day" wine produced by Huang's Winery is produced in Dongying, the central city of the Yellow River Delta at the mouth of the Yellow River. The Huang's Genealogy says: The ancestors were descendants of Emperor Huangdi and were given the surname Huang. One branch prospered in Guanxi, and another moved to the Fen River in Shanxi. This branch used the water of the Fen River to brew wine with the essence of five grains for generations, and gradually explored and summarized the secret recipe for brewing. Later, they immigrated from Shanxi to Shandong and settled in Tiemenguan, Lijin, still engaged in brewing. The treasure name was "Tiemenguan Huang's Winery". Huang's Winery flourished in the early years of the Republic of China. In the 22nd year of the Republic of China (1934), Mr. Huang Ruilin, the 72nd grandson of the Huang family and the inheritor of the winery, bought a large acre of land in the years of war and chaos and rebuilt a Huang's Winery, which was extremely prominent. At that time, there was a folk song that "Tiemen is ancient, Huang's Winery is fragrant, the famous wine is known all over the world, and the people of the Yellow River are drunk", which was known to women and children. After this wine shop was introduced to the military horse farm, General - and General - were very fond of it. After drinking this wine, they said: "Good wine, good wine, Junmafangzi wine, the best wine in the army!" "Junmafang wine has been brewed for a hundred years, and it blooms again. One pot a day." This shows the master-disciple relationship between the two wines. Huang's wine shop's brewing process is different from other wineries. It uses high-quality sorghum as raw material and ferments with medium-temperature wheat koji. From raw materials, crushing, batching, distillation, gelatinization, Yangling, adding koji, adding yeast, adding water to the pool for saccharification and fermentation, out of the pool, steaming wine, adding Sophora japonica flowers to soak, ageing, and extraction after the wine is out. After the new wine is produced, it is sterilized and loaded into an altar fired with mud from the Yellow River, placed in an environment with a certain temperature and humidity, sealed and aged for a period of time, and then fermented for the second time, sublimating into a fragrant and mellow wine. Due to the rich and exquisite ingredients and unique brewing method, the taste is mellow, rich and fresh, with a moderate taste, which can promote the production of body fluids and stomach, and increase appetite. In addition, it contains 18 kinds of amino acids and multiple vitamins, so it has the effect of health preservation and fitness. In the brewing process, starch sugar is fermented with lees and plant pollen simultaneously, and the fermentation concentration can reach 60% alcohol. Because it has different aromas in different seasons, it is never repeated, so it is named "one pot a day". This process has obtained three national patents. In August 2012, "one pot a day" wine was rated as "Yellow River Delta Regional Cultural Famous Wine" by Dongying Wine Culture Research Association. Huang's Wine Shop is famous, in addition to its unique formula inherited for thousands of years, it is also due to Dongying's unique geographical environment. The Yellow River flows eastward for thousands of miles, carrying mud and sand, forming a new land with rich and unique microbial communities here, and the high-aluminum alkaline water quality, like the milk of the mother Yellow River, provides valuable natural resources for the brewing of this wine, such as the Fen River to Xinghua Village, the Chishui River to Maotai, and the Minjiang River to Wuliangye. In particular, the Robinia pseudoacacia flowers grown on this soil are extremely fragrant and are one of the auxiliary condiments for the fermentation of Huang's Winery, injecting a strong regional cultural atmosphere into the "one pot a day" wine. The wine of Huang's Winery absorbs the spiritual energy of heaven and earth and the essence of the sun and the moon. It is a well-known brand that is drunk by everyone and has become the only choice for entertaining guests and giving gifts to relatives and friends at the tail of the Yellow River. The side walls and the ground of the brewing kiln pool of Huang's Winery are paved with kiln mud, which is the unique mud paste of the Yellow River. There are 30 kiln pools arranged in a matrix in the ground kiln pool area, and 30 kiln pools are combined into a group. The fermentation cycle is 30 days, and one round is 30 days. One kiln pool is fermented in one day, forming a unique brewing process. Since the kiln mud laid in the kiln pool is the yellow mud of the Yellow River silt rich in living bacteria, it naturally forms a natural and excellent "kiln field". It is conducive to fermentation and the fusion of various koji flavors, so the kiln is fragrant and sweet, gloomy and heavy, with a unique flavor, long aftertaste, intoxicated by the fragrance, and unforgettable. Following the first-generation inheritor Huang Yanrong, the second-generation inheritor Huang Shukun, the third-generation inheritor Huang Ruilin, and the first-generation inheritor Huang Chuhai, the fifth-generation inheritor of the winery Huang Changsheng, while concentrating on inheriting and improving the brewing skills, also adheres to the concept of being a person before making wine, and is committed to promoting wine culture, so that the ancient brewing technology can be reborn. In the years to come, Huang Changsheng is also determined to carry forward the ancient traditional craftsmanship, make the local liquor brand bigger and stronger, and contribute his own strength to enhancing the influence and core competitiveness of Dongying area and promoting cultural construction.