Lufeng Seahorse Wine has been passed down for more than 130 years since its creation. Due to its aromatic flavor, sweet aftertaste, and rich in various active characteristics needed by the human body, it has the effects of nourishing yin and yang, strengthening tendons and activating collaterals, replenishing qi and blood, and keeping fit and beautiful, it is known as the "Treasure of the South". Lufeng Seahorse Wine has always been aged and blended using traditional manual techniques. It was first created by Li Zongde, the ancestor of the Li family. It is named after the local specialty seahorse and a variety of Chinese medicinal materials soaked in highly refined rice wine for one year and then the dregs are removed to obtain the wine. According to historical records: from Emperor Xuanzong of the Tang Dynasty to the Song, Yuan, Ming and Qing dynasties, it was used as an official court wine. In the Qing Dynasty, it began to be introduced to the people and became a drink for ordinary people to strengthen their body and mind. At first, local fishermen went out to sea and soaked the salvaged seahorses directly in rice wine, producing the first soil-soaked seahorse wine. Li Zongde, the ancestor of the Li family, found that although this soil-soaked seahorse wine has the effects of nourishing the kidney and strengthening yang, regulating qi and activating blood circulation, and treating injuries, the seahorse smell in the wine is very strong and the taste is not good. So he carefully developed it, added more than 20 kinds of Chinese medicinal materials and soaked it in highly refined rice wine for a year, and then removed the dregs to obtain the wine. In practice, he summed up a unique set of traditional hand-made brewing techniques. In the seventh year of Guangxu (1881 AD), Li Zongde opened a winemaking workshop in Xincuozai Village, Donghai, Lufeng, and used traditional hand-made techniques to brew Lufeng seahorse wine. The family inheritance has continued to this day for 130 years. It was passed down to Li Bingji's generation, and through further research and exploration, and cooperation with 0 University, the traditional brewing techniques of Lufeng seahorse wine have been improved and carried forward. At present, as a major economic industry in Lufeng, Lufeng Seahorse Wine has an increasing market demand, good development prospects, and is well-known at home and abroad. It has become a prominent representative of the perfect combination of Chinese wine culture and marine culture, and has played a positive role in inheriting and promoting national traditional culture. At present, the annual sales volume of Lufeng Seahorse Wine is more than 500 tons, with considerable economic benefits and significant social benefits. Lufeng Seahorse Wine has unique brewing skills and is a model of traditional court culture. It has important historical value for studying court culture. Its brewing cycle is long. From the processing of raw materials to filling and warehousing, it has to go through several processing procedures, which takes about a year. The first process: the process of brewing 50-degree pure rice wine. The alcohol content of soaking seahorse wine is extremely high. First, it is pure rice wine; second, the alcohol content must be between 50 degrees. In the process of brewing rice wine, high-quality rice should be selected as raw material, and the water quality should be clear and clean. During brewing, the alcohol content reaches 50 degrees through one, two, and three steamings, and then it is sealed in a large ceramic vat. The second process: low-temperature drying and drying seahorse process. After the seahorse is caught and washed, it is placed in a large cauldron prepared in advance and slowly dried with warm fire. Each drying time is required to be about 40 minutes, and it is necessary to ensure that the dried seahorse is not too crisp or too soft. The dry and wet requirements are very strict. Then the dried seahorse is cooled and poured into the sealed rice wine for soaking. At the same time, it is well sealed. For every 1,000 kilograms of rice wine, 100 kilograms of seahorse are added, and it is stored in a cellar or a cool place. It can only be unsealed and blended after one year. The third process: steam the other auxiliary materials of seahorse wine by classification, that is, put abalone, radix adenophorae, ginseng, cooked earth, wolfberry, ganoderma lucidum and other medicinal trees into the steamer and steam them slowly with warm fire, then take them out and cool them to enter the next process. The fourth process: the dried seahorse and steamed abalone are soaked and poured into a large ceramic vat. They must be stirred once every three months, and then continue to be sealed and stored. This can be used four times in a row. More than 20 kinds of medicinal materials such as Adenophora, Ginseng, Rehmannia, Lycium barbarum, and Ganoderma lucidum are also soaked separately after steaming, and stirred once every two months. They can only be used after three consecutive times. The soaking process requires time to be guaranteed; secondly, it is to ensure that the various ingredients are flavored and the wine quality is guaranteed. The fifth process: blending process. The blending process is the most critical part of the entire brewing of seahorse wine. The taste, flavor, color, and ingredient configuration of seahorse wine are the key to the blending process, and the requirements are extremely high. The winemaker has extremely strict requirements for the distribution of ingredients for each 100 kilograms of seahorse wine. After the wines of various ingredients are poured into the ceramic vat, they must be stirred continuously until the wine is fragrant, sweet, refreshing and delicious. The sixth process: filtration. In order to ensure the bright color of seahorse wine, the filter master puts the blended wine into the filter and filters it in three stages to make the wine transparent and shiny, and gradually become the finished seahorse wine, which is then filled and stored, or put into the market for sale. Lufeng Seahorse Wine uses seahorse, a precious marine organism, and 26 kinds of high-quality Chinese medicinal materials such as Adenophora, Ginseng, Rehmannia, Lycium barbarum, Ganoderma lucidum, rice wine, and high-quality distilled water as raw materials. The brewing process has remarkable characteristics, and always maintains the unique links of brewing techniques such as roasting, soaking, and hand-blending. The wine is fragrant, sweet and mellow in aftertaste, bright in color, refreshing and delicious. It is rich in protein, polysaccharides, taurine, flavonoids, sterols, various amino acids, trace elements and other active characteristics required by the human body, which can supplement the necessary nutrition and physiological vitality of the human body. It can be drunk frequently in all seasons, and has the main effects of nourishing the kidney and strengthening yang, strengthening tendons and activating collaterals, replenishing qi and blood, and keeping fit and beautifying. Lufeng Seahorse Wine does not contain artificial hormones, has no side effects, and is safe to drink. It is suitable for health care drinking for young, middle-aged and elderly people. Seahorse belongs to the Syngnathidae family. As the saying goes, "Northeast ginseng" and "Jiangnan seahorse" have medicinal value as early as recorded in the Compendium of Materia Medica. Seahorse has obvious effects on fatigue caused by low immune function or kidney deficiency, insomnia, memory loss, loss of appetite, hyperlipidemia and other symptoms. Lufeng Seahorse Wine has a scientific and rigorous formula, and its brewing skills have high scientific value in the research of traditional Chinese medicine and health preservation. It is a representative product of health wine. After the reform and opening up, Lufeng Seahorse Wine has passed the QS food safety certification with its unique traditional brewing skills and won many awards. -, Zhang Dejiang, - and other central and provincial leaders have visited the winery for guidance and gave full affirmation. At the same time, Lufeng Seahorse Wine has become more and more popular among people, becoming a prominent representative of the wine culture and food culture in Lingnan, Hong Kong, Macao and Southeast Asia. It is called "hometown water and fitness wine" by overseas Chinese, and it is of great significance in promoting Chinese national culture. Lufeng Seahorse Wine still retains the secret recipes and traditional skills passed down by the ancestors. In recent years, Lufeng Seahorse Winery has fully launched the traditional brewing skills protection project. The traditional brewing techniques were classified, filed and archived, a special seminar was held, and the three traditional techniques of low-temperature drying, steaming and soaking were retained. At the same time, 10 million yuan was invested to build a seahorse wine ecological protection area and a seahorse ecological artificial breeding base to ensure the further development and inheritance of the intangible cultural heritage of seahorse wine. In February 2012, Lufeng seahorse wine brewing techniques were included in the fourth batch of provincial intangible cultural heritage lists.