The brewing technique of Wudijiang wine is a traditional skill project in the fifth batch of representative projects of municipal intangible cultural heritage. It began in the Qianlong period of the Qing Dynasty, nearly 300 years ago. It uses grains as raw materials and follows ancient methods. Through the main processes of koji making, fermentation, distillation, wine picking, storage, etc., the starch or sugar-containing raw materials are used under the action of microorganisms to produce Wudijiang wine of special quality. The unique Wudijiang wine making technique has hundreds of processes, mainly including: selecting local raw grains, original five-grain ratio, duck egg Wangquan water, artificial koji making, grain mixing, steaming and gelatinization, spreading and adding koji, mud pool fermentation, distillation and wine extraction, graded wine picking, constant temperature cellaring, etc.