Pingnan's red yeast rice and rice wine brewing techniques have been passed down since the Tang and Song Dynasties. Pingnan has unique high-quality raw materials for making rice and wine, namely, mountain rice and spring water. In the form of homemade or small workshop production, Pingnan's red yeast rice and rice wine brewing focus on material selection, strict proportioning, scientific temperature control and fermentation, showing a high level of brewing. It is a wonder of the traditional brewing industry of the motherland and one of the important folk arts of ancient Pingnan. The red yeast rice produced in Pingnan is as bright as cinnabar. There are three types of red yeast rice: Kuqu, Qingqu and Sequ. The products are sold all over the country and exported to Southeast Asian countries. Pingnan rice wine has a mellow quality, clear color, and a long and fragrant taste. Among them, Huizelong aged wine has excellent quality and is a dry organic rice wine of the Fujian style. Pingnan red yeast rice is made from early rice (indica rice) grown in red soil fields on high mountains. The red yeast rice is red and has complete grains. The best white early rice is from Dongfeng and Shanglou in Pingnan. Its cross section is slightly blue, so it is also called "blue bone rice". The red yeast rice is of the best quality. Process flow The quality of Pingnan yellow wine mainly benefits from the high-quality local water source, which selects mountain spring water from morning to noon. The mineral content in water in different regions is different, and the quality of yellow wine varies greatly. From the selection and breeding of mother koji, koji making to brewing, there are many process flows, including soaking rice, steaming, cooling, entering the jar, fermentation management, pressing, clarifying, filling the jar, warming wine, and storage management. Finally, the wine is released from the warehouse according to the length of the wine age. Inheritance and protection Winemaking has gone through hundreds of years, and the production skills are all inherited from master to apprentice or passed down from generation to generation within the clan. Although the process flow is now seen in books, the real skills of koji making and winemaking still need to be taught by example or long-term practical exploration, especially the feeling of brewing temperature and humidity, which are all mastered by experience. On May 24, 2021, it was included in the fifth batch of national intangible cultural heritage representative project expansion project list.