Luzhou Laojiao Liquor is a representative of Chinese Luzhou-flavor liquor. Its related brewing techniques were created, inherited, and developed in Luzhou City in southern Sichuan Province. One of the important carriers of this technique is the Luzhou Laojiao cellar group, which includes four old cellars with a history of more than 400 years located in the urban area (listed as a national key cultural relic protection unit by the State Council) and more than 300 old cellars with a history of more than 100 years distributed in the urban area and surrounding counties. They are the foundation for the inheritance and development of Luzhou Laojiao Liquor brewing techniques. The traditional brewing techniques of Luzhou Laojiao Liquor include mud cellar production and maintenance, Daqu medicine production and evaluation, raw liquor brewing and picking, raw liquor aging, blending and tasting, and other techniques and related rules. Luzhou's liquor industry began in the Qin and Han Dynasties, flourished in the Tang and Song Dynasties, and prospered in the Ming and Qing Dynasties. The traditional brewing techniques of Luzhou Laojiao Liquor began to be nurtured in the specific time and space atmosphere of the development of the liquor industry in southern Sichuan since the Qin and Han Dynasties, and were formally finalized and matured in the Yuan, Ming, and Qing Dynasties. The traditional brewing technique of Luzhou Laojiao is known as a "living cultural relic" in my country's wine industry. It is a typical example of my country's winemaking technology and wine culture, and it is difficult to replace it with modern technology even in today's scientifically advanced world. As a precious intangible cultural heritage of the world's winemaking industry, this traditional technique urgently needs to be protected and carried forward.