Jiaoxi is located in the land of fish and rice in the Jiangnan Plain. The soil is fertile and loose, and the climate is mild, the rainfall is abundant, and the rice varieties are very high-quality. These natural conditions provide natural materials for rice wine brewing. According to historical documents, since the Tang Dynasty, people in Jiaoxi have had the habit of brewing rice wine after the winter solstice. The Tang Dynasty poems "Talking about mulberry and hemp with wine" and "The poor family only has old mash" also describe the custom of farmers brewing and drinking rice wine and entertaining guests at that time. In the old days, rice wine was generally brewed at home, and its brewing method was passed down from generation to generation. First, select glutinous rice with full grains, no insects or dregs, and bright color, remove impurities in the rice, and ensure the purity of the raw rice. Soak the selected raw rice in the raw water for a certain period of time, usually more than 24 hours. When soaking, it is necessary to strictly control the water temperature and soaking time so that the glutinous rice grains can fully absorb water, and then wash the soaked rice clean. Next, the raw rice is steamed in a barrel at a specific temperature to ensure that the rice grains are cooked but not rotten, which makes it easier to saccharify and produce a sweet taste. After the rice is steamed, the cooked rice grains are quickly rinsed with cold water to cool them down quickly. This step requires quick movements, not only to prevent uneven temperatures, but also to prevent the rice grains from agglomerating, which is difficult to achieve without more than ten years of hard work. The next step is to use the powdered yeast as a saccharification and fermentation agent, add it to the cooked rice grains and mix it evenly. The yeast is the bridge from rice to wine. The yeast used in Jiaoxi rice wine is made from secret recipes such as the local large-leaf Buddleija, which can not only efficiently meet the fermentation changes required in the winemaking process, but also is easy to absorb and has a good health care effect on the human body. Next, pour the rice mixed with the yeast into the cylinder and compact it, leaving a dimple in the middle, then cover the cylinder, cover the cylinder with straw or a quilt, keep the temperature at around 20 degrees, and wait for fermentation. The key to this step is that the thickness of the glutinous rice grains should be moderate, not too thick or too thin, and the dimples should not be too large or too small, which provides a favorable environment for the fermentation of glutinous rice and timely dissipates the temperature generated during the fermentation. In addition, no gaps should be left when sealing the jar to prevent microorganisms in the air from affecting the fermentation of rice wine. After about 20 hours, a full amount of wine dew has been produced, and the jar cover is opened after opening. After another ten days, the water can be broken (splashed). This step is the key to determining the alcohol content of rice wine. Generally, one pound of water is broken (splashed), that is, one hundred pounds of water is broken (splashed) for every hundred pounds of rice. The alcohol content of the rice wine brewed in this way is moderate. After breaking (splashing) water, it is placed for about two weeks, and the rice wine can be filled and drunk. As for the specific placement time, it depends on experience. Jiaoxi rice wine does not add pigments, the color is glutinous and white, the wine tastes sweet and mellow, it can stimulate the secretion of the digestive glands and increase appetite. At the same time, the brewed wine contains many kinds of sugars, vitamins and more than a dozen amino acids that the human body cannot synthesize by itself. The nutrients are easy to absorb and are a good product for nourishing qi and blood for the middle-aged and elderly, pregnant women and the weak. Because the wine yeast is different, the timing of the steps of lowering the jar, opening the jar, and breaking the water is different. Compared with rice wine in other regions, the taste of Jiaoxi rice wine has its own unique flavor and has always been regarded as a specialty in Changwu area. In addition, the production of rice wine is natural and green, and the brewing cost is low, which also makes it have a broad folk foundation and consumer market, and is loved by people. In Jiaoxi, the drinking of rice wine is closely related to folk customs and festival seasons. As a derivative of the harvest, in the upcoming New Year, pouring a glass of rice wine on the table is an ordinary and satisfying thing in the memory of many people. It is also a good product for local people to receive guests, give gifts to relatives and friends, and an indispensable medium for worshiping ancestors. In Changwu area, there is also a custom of giving rice wine stewed eggs to women in confinement and those who have just recovered from a serious illness. It is worth mentioning that Jiaoxi rice wine has also been infiltrated and integrated into many other foods, such as traditional foods such as fermented glutinous rice dumplings and fermented lees braised pork, all of which are accompanied by the mellow and sweet rice wine.