The traditional brewing technique of Qinghai highland barley wine mainly refers to the traditional brewing technique of "steaming, burning and four times of clearing", that is, the four-time clearing operation technique of steaming raw materials, steaming auxiliary materials, fermenting dregs, steaming and flowing wine, and fermenting in granite cellars. This technique integrates the brewing techniques of multiple ethnic groups and multiple regions and has a long history of inheritance. The inheritance history of the traditional brewing technique of Qinghai highland barley wine can be simply summarized as "one ancestor and ten sages". More than 4,000 years ago, in Jinchankou, Huzhu County, Haidong City, Qinghai Province, people ate highland barley, and when highland barley was abundant, it would be stored in stone jars. By chance, people found that a jar of highland barley was bad and a lot of liquid flowed out, but it was not unpleasant, but had a faint fragrance, and tasted sour and sweet and delicious. So people began to make this liquid. This is the earliest highland barley wine. The leader of the tribe, Jinchan Jiuzu, is regarded as the ancestor of Chinese highland barley wine. When Yi Yin, the prime minister of the Shang Dynasty, retired and returned to his hometown, he said to the king of Shang, "Only God blesses you with one virtue." This sentence is considered to be the origin of the Tianyoude brand concept and laid the tone for the development of Tianyoude barley wine. Wuyi Yuanjian, a captive of the Qin State during the Spring and Autumn Period and the Warring States Period, brought back the farming and brewing techniques he learned in the Qin State to Huzhu County and improved the barley wine brewing techniques. After that, Zhao Chongguo, a famous general of the Western Han Dynasty, Shiyin, the king of Tuyuhun, and Princess Wencheng successively introduced the Central Plains brewing technology to Huzhu County, transforming the local brewing technology until Geerlet brought distillation technology to Huzhu County in the Yuan Dynasty, bringing the barley wine brewing technology into a new stage. During this period, although the barley wine brewing technology was constantly improved, it was not used for large-scale production, but only for self-sufficiency by residents. In the second year of Dade in the Yuan Dynasty, Jiu Tianbao founded a wine shop. In the sixth year of Hongwu in the Ming Dynasty, his great-grandson Sanmu De inherited his ancestral business, and the barley wine brewing technology was used for commercial brewing. This is also the origin of the Tianyoude barley wine brand. Later, after the efforts of Zhang Dagong and Zhao Changji, Tianyoude barley wine created the legend of "tourists get drunk after opening the jar for ten miles, and the wine is fragrant all the way for a thousand miles". Barley wine has become a famous wine in the northwest region and has been passed down to this day. The traditional brewing techniques of Qinghai barley wine, two long, three combined, and four clear, combine the time, the place, and the people. It is the most representative of the Qinghai-Tibet Plateau and a walking business card of the Qinghai-Tibet Plateau. This brewing technique has the characteristics of two long, three combined, and four clear. Two long means long production cycle and long fermentation cycle. Due to the cool and pleasant climate in Huzhu County, barley wine is one of the few liquor products in my country that is brewed uninterruptedly for 365 days. Each round of fermentation cycle is 80 days, divided into 4 hawthorn fermentation, 4 feedings, 4 rounds of fermentation, and 16 hawthorn fermentation per year, producing 48 kinds of base wine. Highland barley wine is smooth and coordinated in "spring brewing", mellow and fragrant in "summer brewing", clean and elegant in "autumn brewing", and sweet and pleasant in "winter brewing". The three-in-one combination is the combination of planting and brewing, the combination of koji and grain, and the combination of rock and wood. Highland barley, the raw material of highland barley wine, is produced in the Qinghai-Tibet Plateau, and the brewing base is also located in the Qinghai-Tibet Plateau. Its raw material production area and brewing industry are highly integrated, which is the combination of planting and brewing. At the same time, the raw material of Daqu for brewing highland barley wine is mainly highland barley. In my country, there is no winery whose brewing raw materials and koji raw materials are the same, which is the combination of koji and grain. The cellar used for highland barley wine fermentation is a granite cellar, and the bottom is covered with a layer of pine wood. Both raw materials are collected from the Qilian Mountains to maintain the fragrant characteristics of highland barley wine, so it is called the combination of rock and wood. The four cleansings are the core process of the "four cleansings" process, including steaming the raw material highland barley, steaming the auxiliary material bran, fermenting the dregs in the granite cellar, and steaming the wine, which guarantees the fragrance and mellowness of the highland barley wine to the greatest extent. The traditional brewing techniques of Qinghai highland barley wine, whether in terms of brewing process or brewing raw materials, are in line with the geographical environment of the Qinghai-Tibet Plateau. Cultural value and economic value coexist. Highland barley wine not only represents the mainstream traditional culture of the Qinghai-Tibet Plateau, but also has important economic value. The inclusion of the traditional brewing techniques of Qinghai highland barley wine in the national intangible cultural heritage list is of great significance. Highland barley wine is a cultural gene in the lives of the Qinghai people. It is circulated in the love poems of Cangyang Gyatso, recorded in the Eastern Homer epic "The Legend of King Gesar", sung in contemporary folk songs, and also appears in Kunlun myths and legends, Qinghai-Tibet primitive totem culture and Tibetan Buddhist culture. As the inheritor of the traditional brewing techniques of Qinghai barley wine, Tianyoude Barley Wine has been committed to digging deep into the value of barley wine, hoping to spread the traditional culture and spiritual civilization carried by barley wine. Today, Tianyoude Barley Wine uses barley wine as a carrier to build a 5A-level scenic spot in Qinghai, inheriting and promoting the traditional brewing techniques of Qinghai barley wine and the ethnic culture with Qinghai-Tibet characteristics. This also plays an important role in promoting the agricultural industrialization, targeted poverty alleviation, and income generation and benefiting the people on the Qinghai-Tibet Plateau.