Tonggu Chengjiu making technique (municipal intangible cultural heritage protection project) "Cheng" means to add a diagonal support to reinforce after closing the door. When brewing Chengjiu, the grain and koji are stacked three times and mixed together for fermentation. Every September 9th, the hometown rice is steamed to make wine, which is called "steamed New Year wine". When each family has a wedding or when relatives and friends visit each other during the Spring Festival, the host welcomes guests with fruits and a bowl of Chengjiu per person, tasting and talking about wine, and greeting each other. Tonggu Chengjiu has a sweet taste and is the best rice wine. If it is served with wild fruit juices such as wild grapes, wild ginger, bayberry, kiwi fruit, etc., it is rich in nutrition, can lower blood pressure, enhance human immune function, and delay human aging. It is a health wine brewed from pure grains.