Du Kang wine brewing technique is an ancient traditional brewing technique of the Han nationality. It is widely spread in Baishui County, Weinan City, Shaanxi Province, and is a precious intangible cultural heritage protection project in Shaanxi Province. Baishui Du Kang Temple is a holy place for worshiping the ancestor of China's brewing industry. In the 37th year of Wanli in the Ming Dynasty (1609), the county magistrate Liu Mengyang wrote the "Baishui County Chronicles" with the specific location of Du Kang's tomb. In the 13th year of Wanli in the Ming Dynasty (1585), the county magistrate Mao Yingshi built the Du Kang Temple. It was rebuilt in the 48th year of Kangxi (1709). In the 4th year of Shunzhi in the Qing Dynasty (1647), the county magistrate Wang Yongming wrote the "Baishui County Chronicles Mausoleum", which stated: "Fifteen miles northwest of the county, there is a Du Kang Temple, a tomb on the left side of the temple, and a large trough on the side of the tomb." Every year on the 21st day of the first lunar month, villagers go to the temple for cooking competitions and sacrifices. For thousands of years, the Du Kang Ancient Temple Fair has been passed down from generation to generation, and was interrupted twice in the late Qing Dynasty and during the Cultural Revolution. In addition to offering sacrifices, outings, and merchants, the most distinctive feature of the Du Kang Temple Fair is the Du Kang Cooking Competition, which is an ancient folk wine competition and wine tasting competition in China. Before the Qing Dynasty, the brewing technology of Du Kang wine in Baishui was unknown. According to the "Du Gong Temple Stele" in the Du Kang Temple today, "The method of making wine is not to brew or ferment, and the taste is ready in five or seven days. From then on, it was produced overnight. Therefore, it is called cockcrow wine. It is labor-saving and tastes light, almost like the legacy of too much soup without wine." In the 1970s, when restoring the production of Du Kang wine, brewing technicians headed by Shi Shusen visited famous wine manufacturers across the country and collected Baishui folk brewing recipes. So far, a set of Du Kang old wine hand-brewing technology with five major processes and six brewing processes has been gradually formed. The five major processes of Du Kang wine brewing technology are mainly: koji making, crushing, brewing, blending and storage, and packaging; the six processes are: 1. Steaming rice husks. Eliminate the evil flavor to make the wine pure. 2. Ingredients and moistening. Mix according to the recipe to soak the loose fermented grains. 3. Distillation and gelatinization. Use the denaturation of raw materials to distill and enhance the aroma. 4. Apply the amount of cooling. Spread the sand fermented grains on the drying field, water them, stir and cool them. 5. Add koji and stir. Add koji to the large residue and stir them thoroughly and evenly. 6. Put them into the cellar for fermentation. Put them into the cellar in distinct layers, press them down and flatten them for fermentation. People are different in different places. The delicious Dukang wine is due to the magical Dukang Spring, which is located in front of the Dukang Temple in Dukang Valley. Dukang Spring is a cold spring, a sandstone fissure spring, a low-mineralized calcium magnesium bicarbonate type water, with a pH of 7.4 and a mineralization of 0.27 g/L. It has been identified by the Shaanxi Light Industry Bureau as sweet water, clear and transparent, with moderate hardness, little calcium, easy to precipitate, and suitable for brewing. Dukang wine has a significant and far-reaching impact on Chinese wine culture. In Baishui, the wine country, Dukang's traditional winemaking skills are the main body and the Dukang wine culture is rich in content and profound. For example, it is said that Dukang died on the day of You, and the ancient villagers said that "Kang died on the day of You, so no drinking or reception on the day of You" is a unique extension of Dukang's wine brewing technology, which in turn promotes the continuous improvement and refinement of this skill; in thousands of years of Chinese wine culture, there are documents, poems, dramas, legends, customs, etc. about Dukang wine. The Chinese wine culture with wine soul, hometown soul and national soul as the core needs to be collected, studied and promoted.