Millet yellow wine, a specialty of Dai County, has a history of more than a thousand years and was already famous in the capital during the Song and Jin Dynasties. During the Ming and Qing Dynasties, the surrounding areas centered on Yangmingbao in Dai County had already formed relatively complete wine-making techniques. There is a folk song that says "South Shaoxing and North Daizhou, the yellow wine is not bad." Dai County yellow wine is made from millet, sorghum, mung beans, wine beans, red dates, wolfberries, etc., under certain ecological conditions, using Daqu as a saccharification and fermentation agent. The alcohol content is generally above 11% VOL, which is a low-alcohol brew. The color of the wine is golden, transparent, and amber. The brewing process is roughly as follows: soaking millet, cooking, cooling, adding koji, pre-fermentation, raking, post-fermentation, pressing, sterilization, storage, blending, filtering, filling, and production equipment mainly include rice mills, cooking pots, stirring shovels, fermentation tanks, hangers, hanging bags, pulp tanks, aging tanks, blending tanks, wine tasting spoons, etc.; related facilities mainly include fermentation rooms, koji making rooms, aging rooms, pulp filtering rooms, blending rooms, etc.; finished products are divided into dry yellow wine, general yellow wine, aged wine, cooking wine, etc. Daixian yellow wine is rich in a variety of amino acids, proteins, vitamins and minerals that are beneficial to the human body, including 14 kinds of amino acids and 18 kinds of inorganic salts, including calcium, magnesium, potassium, phosphorus and other macroelements and iron, copper, zinc, selenium and other trace elements. In addition, it contains a variety of sugars, lipids, glycerol, higher alcohols, organic acids and other nutrients, which have many functions such as warming the stomach and brain, relaxing muscles and activating blood circulation, replenishing blood and regulating qi, eliminating fatigue, and prolonging life.