China liquor, represented by Wuliangye, has a brewing history of over 3,000 years, and is one of the oldest and most mysterious food manufacturing industries in the world. Wuliangye is produced in Yibin, the wine capital of China, one of the top ten spirits producing areas in the world.
Five kinds of grain, sorghum, rice, glutinous rice, wheat and corn, are used as raw materials, and are brewed by an ancient technological formula. It is the first liquor brewed with five kinds of grains in the world, and its multi-grain solid-state brewing history has been passed down for more than 1000 years.
Wuliangye has a large number of continuous fermentation pits, which began in the first year of Hongwu in the early Ming Dynasty (1368) and has been brewing continuously for 653 years. It is a national key cultural relics protection unit. Wuliangye pits and brewing workshops are listed as "national industrial heritage".
And selected into the preparatory list of China World Cultural Heritage; The ancient pit mud of Wuliangye crypt-type Qu liquor fermentation pit is permanently collected by China National Museum, which is the only "living cultural relic" currently collected by the National Museum.