The traditional brewing technique of Laolongkou liquor has a history of more than 340 years. In the first year of Emperor Kangxi's reign in the Qing Dynasty (1662), Meng Zijing, a winemaker from Taigu County, Shanxi Province, came to the Xiaodong Gate of Shengjing (now Shenyang) and invested in the construction of the "Yilongquan" (later renamed Wanlongquan) distillery. Because the distillery was located at the "Dragon City Mouth" where the dragon rose in the Qing Dynasty, the wine brewed later was called "Laolongkou" liquor. For a long time, Laolongkou liquor has always adhered to the manual brewing (five steamers) operation method. Its technological characteristics can be summarized as "good water, fine koji, fermentation, distillation, storage, and blending". There are two prominent features: one is the original site raw water brewing. There is an ancient well in the courtyard of Laolongkou Distillery. The water is clear and sweet, and it is known as "Longtan Water". The minerals and trace components contained in the water are suitable for brewing. From the "Yilongquan" distillery to today's distillery, this well water is used to brew wine. The second is the century-old cellar fermentation. The cellar of the winery has a history of more than 300 years. It was originally made of wood and later evolved into a mud cellar. Since its construction in the early Qing Dynasty, the cellar has been used without interruption, which is relatively rare in China. After a long period of domestication, the cellar is enriched with a wide variety of microorganisms such as molds and yeasts, providing the precursors of aroma and flavor substances for brewing, thus forming the unique quality and style of Laolongkou Baijiu, which is "strong head and tail, sweet and refreshing, mellow and sweet, and long aftertaste". In the history of Laolongkou Winery, it was mostly operated by Shanxi people, inheriting and carrying forward the traditional brewing technology of Baijiu with a long history in my country. Due to the difference in climate in the Northeast, the traditional brewing technology has gradually evolved into the traditional brewing technology of Laolongkou Baijiu with northern style and characteristics in the process of inheritance. In the hundreds of years of vicissitudes, although Laolongkou Winery has changed hands several times, its traditional brewing technology has been inherited and developed.