Wuliangye, a Daqu Luzhou-flavor liquor, is unique among Chinese Luzhou-flavor liquors. Wuliangye is fermented and brewed with five kinds of grains: wheat, rice, corn, sorghum, and glutinous rice. The traditional brewing technique of Wuliangye is a wonder nurtured by the traditional culture of the Han nationality and an outstanding creation of the traditional brewing technique of Chinese distilled liquor. In 2008, it was selected into the second batch of China's national intangible cultural heritage protection list. The "Yaozi Xuequ", brewed by the Yao family in Yibin, Sichuan in the Song Dynasty, using soybeans, rice, sorghum, glutinous rice, and buckwheat, is the most mature prototype of Wuliangye. In 1368 AD, Chen, a native of Yibin, Sichuan, inherited the Yao family's industry and summarized Chen's secret recipe, which was called "mixed grain wine" at the time. Later, Yang Huiquan, a juren in the late Qing Dynasty, changed the name to "Wuliangye". The traditional brewing techniques of Wuliangye Liquor include three major processes: koji making, wine making, and blending. Wuliangye Liquor is brewed with five kinds of grains, including rice, corn, glutinous rice, sorghum, and wheat, following the ancient "Chen's Secret Recipe", through more than 100 processes such as koji making, compound solid cellar fermentation, distillation and purification, quantity and quality wine picking, graded aging, blending and seasoning. During the brewing process of Wuliangye Liquor, the raw materials containing starch or sugar undergo enzyme action in the process of microbial activity, producing a wine with a long aroma, mellow taste, sweet taste, and refreshing throat. It has the perfect quality of comprehensive wine taste, moderate and harmonious, and is deeply loved by people.