Sichuan Mianzhu is located in the northwest plain of the Sichuan Basin. Mianzhu has no severe cold in winter and no scorching heat in summer. The climate is warm and humid. The unique ecological environment has nurtured a long history of winemaking. The traditional brewing technique of Jiannanchun is the essence of Mianzhu's thousands of years of brewing techniques, and it is also the essence of Chinese strong-flavor liquor techniques. In 2008, the traditional brewing technique of Jiannanchun was selected into the second batch of China's national intangible cultural heritage protection list. In the heyday of the Tang Dynasty, Jiannanchun was regarded as the imperial wine of the palace, which was recorded in the "Book of Later Tang Dezong Benji". Li Zhao's "Supplement to the History of the Tang Dynasty" even listed it as a famous wine in the world at that time. After the long waves of history, the traditional brewing technique of Jiannanchun has been passed down from generation to generation and has continued to this day. Jiannanchun uses five kinds of grains such as glutinous rice, rice, wheat, sorghum, and corn as raw materials. Wheat is used to make medium-high temperature koji, and the mud cellar is solid-state low-temperature fermented. It adopts the process of continuous dregs, mixed steaming and mixed burning, picking wine according to quantity and quality, original storage, and careful blending and seasoning. The traditional brewing techniques of Jiannanchun liquor, which have been accumulated for a long time in the specific space and environment of Mianzhu, include: the production and maintenance of mud cellars; the production and evaluation of Daqu medicine; the brewing and picking of raw liquor; the aging of raw liquor; the tasting and blending techniques, etc. Jiannanchun liquor has a strong aroma, pure elegance, mellow and soft, sweet and refreshing, long aftertaste, harmonious fragrance, full and round body, and a typical and unique style. The traditional brewing techniques of Jiannanchun liquor inherit the essence of the techniques accumulated in the space and time of the thousands of years of brewing history of Mianzhu people. It represents a unique typicality of brewing technology and liquor culture that cannot be imitated or replicated not only in China but also in the world. It is a wonderful flower in the world's traditional brewing techniques. It has been sublimated from the brewing techniques and drinking customs of a region into a cultural image with national characteristics. It is a precious cultural heritage in my country's long history and culture.