Chongyi Rice Wine Brewing Technique (the third batch at the provincial level) Rice wine is the earliest type of wine brewed by our ancestors and has been favored by people for thousands of years. Rice wine is made from rice and glutinous rice. It is a fermented wine that is saccharified and fermented with yeast. The alcohol content is mostly between 10% and 20%, and it is a low-alcohol wine. It has a strong aroma, sweet taste, unique flavor, and rich nutrition. Rice wine retains the glucose, dextrin, glycerol, acetic acid, minerals and a small amount of aldehydes and fats produced during the fermentation process. Most of its nutrients exist in the form of extracts of low-molecular sugars, peptides, and amino acids, which are easily digested and absorbed by the human body. It is called "liquid cake". Families in the Zhudu group of Zuoxi Village, Hengshui Town, Chongyi County can brew their own wine. The unique traditional brewing process and traditional fermentation production methods are adopted to produce glutinous rice wine with a yellowish color, bright and transparent, rich aroma, moderate sweetness and sourness, and does not contain any pigments, spices, or additives. It has the functions of nourishing qi and blood, aiding digestion, strengthening the spleen, benefiting the stomach, relaxing muscles and activating blood circulation, and removing wind and dampness. It is also a good seasoning in cooking, which perfectly reflects the pursuit of returning to nature. Add red dates and wolfberries and cook for half an hour, and the taste will be better, which is both nutritious and delicious. Now the number of people who master this production process is getting smaller and smaller, coupled with the impact of industrial production and the influence of other alcoholic beverages. The profit is low, and the output of raw materials is gradually decreasing. It is a cultural heritage project that needs to be protected and supported.