Wufan wine is a traditional famous wine in Liyang City. It is listed as one of the top ten famous wines in the Qing Dynasty, along with Jintan Yu wine, Dezhou Lu wine, Sichuan Pitong wine, Shaoxing wine, Huzhou Nanxun wine, Changzhou Lanling wine, Suzhou Chen Sanbai, Jinhua wine, and Shanxi Fen wine. It was once selected as a tribute wine by Emperor Qianlong. It is said that Wufan wine originated in the Eastern Han Dynasty and reached its peak in the Qing Dynasty. Yuan Mei's "Suiyuan Food List. Tea and Wine. Liyang Wufan Wine" in the Qing Dynasty recorded: "When a daughter is born, a jar of wine must be made with green rice. After the daughter is married, this wine can be drunk." Green rice is Wufan. At that time, Wufan wine was widely circulated in Liyang and was one of the main types of "daughter red" wine at that time. Wufan wine is delicious and fragrant. People often pick Wufan leaves on the eighth day of the fourth lunar month, take juice to make Wufan, and brew rice wine with Wufan. Different from other traditional rice wine brewing, the raw material used is Wufan made from glutinous rice soaked in Nanzhu leaf juice. In the 23rd year of Ming Dynasty, Zhang Yang wrote an article "Liyang Wufan Wine Manufacturing Method" in the "Reading Weekly" (1934, Volume 1, Issue 4), which detailed the manufacturing method of Liyang Wufan Wine. As the inheritor of Liyang Wufan Wine, Pan Yefei searched for historical documents and traditional production methods. On the basis of inheriting the above traditional crafts, he combined scientific brewing technology to master the skills of this local traditional specialty product. The whole process goes through: juice extraction, soaking, steaming, cooling, mixing koji, fermentation in a vat, raking, post-fermentation, wine rolling, aging and other processes. This makes Wufan wine, a traditional specialty, shine again. Wufan leaves (Nanzhu leaves) have extremely high development value. Li Shizhen once wrote in "Compendium of Materia Medica": "Nanzhu leaves have a sweet and mild smell, are non-toxic, stop diarrhea and sleep, benefit the stomach and intestines, nourish the bone marrow, and take it for a long time to consolidate the essence and keep the face, lighten the body and improve eyesight." Modern analytical technology shows that the leaves of the black rice tree (abbreviated as black rice leaves) contain a variety of effective ingredients such as anthocyanins, flavonoids, phenols, tannins, etc., which have a variety of pharmacological activities such as improving blood microcirculation, anti-ulcer, anti-inflammation, anti-fatigue, anti-aging, and anti-tumor. The black rice wine brewed with black rice not only has a mellow taste, but also contains a variety of fermentation products that are beneficial to health. The wine has excellent quality and is conducive to meeting people's increasing material and cultural consumption needs; it has distinct local characteristics and is of great significance to enriching the local specialty products in Changzhou;