Tonggu "Daijia" wine brewing technology (county-level intangible cultural heritage protection project) is made by adding local mild rice wine to white wine for secondary fermentation. Dragon is like white wine, which has a spicy taste. Tiger is like rice wine, which has a sweet taste. After the dragon and tiger are mixed together and fermented twice, the taste is strong, soft and long-lasting. The wine is rich in protein, multiple amino acids and trace elements. The nutrients are easy for the human body to absorb. Eating a small amount is beneficial to health.