The traditional brewing technique of Shuijingfang Liquor is a distilled liquor brewing technique popular in Chengdu, Sichuan, the land of abundance. The local unique geographical and climatic environment provides reasonable and convenient space and conditions for brewing. In 2008, the traditional brewing technique of Shuijingfang Liquor was selected into the second batch of China's national intangible cultural heritage protection list. The production of Shuijingfang Liquor began in the late Yuan Dynasty and early Ming Dynasty. It originated from the Shuijing Street Distillery on the banks of the Jinjiang River in Chengdu, the land of abundance, which is known as the "hometown of fine wines". It has a history of more than 600 years. Shuijing Street Distillery is located in the Chengdu Plain, which is "not too hot in summer, not too cold in winter, humid climate, and sufficient rainfall". It is located in the triangle where the Chengdu Fuhe River and Nanhe River of the Dujiangyan water system meet. The unique climate and environment formed are particularly suitable for the growth of microorganisms in the cellar and the fermentation of wine mash. After more than hundreds of years of microbial derivation, evolution, and purification, the unique ancient cellar microbial strain community of Shuijingfang Liquor was finally formed. The special geographical environment and climatic conditions, coupled with the continuous exploration, summary, refinement and improvement of Shuijingfang wine brewing skills by generations of descendants, have formed the unique brewing skills of Shuijingfang wine. Shuijingfang wine brewed with more than 600 years of ancient skills is crystal clear, rich in cellar fragrance, elegant in aged fragrance, lingering in fragrance, mellow and harmonious, sweet and refreshing, long in aftertaste, and continuous in lingering fragrance, integrating wine culture and the enjoyment of beauty.