The traditional brewing technique of Qianlong Beijiu originated in the Yuan and Ming Dynasties and was created during the prosperous reign of Emperor Qianlong. After nearly a thousand years of inheritance and development, all links of the operation process have been preserved intact. In the production process, sorghum, wheat, rice, glutinous rice and corn, which are abundant in Changyi, are used as the main raw materials. When the raw materials are crushed, they are in the shape of "plum petals"; during the batching process, "there is no lumps and no white eyes"; when manually filling the steamer, it is "light, loose, uniform, thin and flat"; when heating and distilling, the degree of "slow steam distillation and atmospheric tailing" must be grasped; when the raw materials are gelatinized, it must be ensured that they are "cooked but not sticky, and there is no raw core inside". At the same time, many excellent strains separated from its bag koji making process are widely used in different fields such as agriculture, medicine, education and teaching, and thus have received much attention from the scientific and technological community. The traditional brewing techniques of Qianlong Beijiu have inherited many three-character brewing formulas and experiences passed down by the older generation of winemaking masters, such as "the grain must be fine, the water must be sweet, the koji must be aged, the utensils must be clean, the workmanship must be meticulous, the storage must be long, and the management must be strict". In terms of technology, it has always used traditional mud cellar fermentation, high-temperature stacking, mixed steaming and burning, slow air distillation, wine picking by quantity and quality, pottery jar grading, constant temperature and humidity, and light-proof cellaring.