The brewing technique of Yanghe Liquor began in the Tang Dynasty and developed in the Ming and Qing Dynasties. It has a history of more than 400 years and is one of the eight famous traditional Chinese liquors. It is mainly distributed in Yanghe Town, Suqian City, Jiangsu Province. It is located in the global golden brewing belt at 33 degrees north latitude. It is located on the Hongze Lake Wetland, one of the three major wetland production areas of famous liquors in the world. It is at the intersection of Sucheng, Suyu and Sihong counties in Suqian City, Jiangsu Province. It faces the Xuhuai Highway and backs the Beijing-Hangzhou Grand Canal. The traffic is smooth, the wine industry is prosperous, and the market is prosperous. It has an ecological water system of "three rivers, two lakes and one wetland" (Huaihe River, ancient Yellow River, Grand Canal, Hongze Lake, Luoma Lake, Hongze Lake Wetland), good natural ecology, high-quality water sources, unique soil, and is an unrepeatable liquor brewing production area, which is very suitable for brewing. For hundreds of years, Yanghe Liquor has a unique brewing technique, which has been continuously improved in inheritance and development, and is still fully used today. The koji making process uses wheat, barley and peas as raw materials, and is manually stepped on in a certain proportion. It is naturally inoculated in the koji room, and the top temperature of the fermentation is about 60-63. It can only be used after about 60 days of fermentation and 4-6 months of long-term storage. The brewing process uses sorghum as the main raw material, rice husk as an auxiliary material, and medium and high temperature koji as a saccharification, fermentation agent and aroma agent. The traditional techniques and modern technology are perfectly combined and refined, such as solid fermentation in old cellars, low-temperature entry into the pool, slow fermentation, continuous fork ingredients, steaming and mixing, layered distillation, quantity and quality of wine, graded storage, long-term aging in pottery jars, and careful blending. In 1915, Yanghe Daqu won the gold medal at the Panama World Expo. In 1979, at the National Third Wine Evaluation Conference, Yanghe Daqu ranked among the eight famous wines in China and won the title of national famous wine three times. Yanghe Daqu's five-character style of "sweet, mellow, soft, clean and fragrant" leads the way in Luzhou-flavor liquor and becomes the authentic representative of the "Jianghuai School" Chinese Luzhou-flavor liquor. Yanghe liquor brewing techniques are traditional brewing techniques, created based on the unique geographical environment and natural resources, and are irreplaceable and unreplicable. This liquor is a famous local specialty, and its brewing materials are all taken from the local area and are irreplaceable. It has rich regional resources and strong regional advantages. Its brewing technology is exquisite, and it has formed a unique regional style due to its hundreds of years of circulation, and has a broad market consumption prospect based on the folk foundation.