China's wine is very cultured, because wine has culture, and because of culture, wine can flourish. Maotai is probably ranked first all the year round, and Wuliangye can be compared with Maotai. On the quality of wine, Wuliangye is similar to Maotai, even higher than Maotai, but because "the Red Army didn't drink Wuliangye, because the Prime Minister likes to drink Maotai. It is often regarded as a joke that Wuliangye will never catch up with Maotai after such two differences. It is said that in the early Ming Dynasty, a boss surnamed Chen in Yibin, Sichuan Province, founded the "Wendeyang" restaurant, devoted himself to research and worked out the formula of miscellaneous grains wine, which was handed down for six generations. In the Qing Dynasty, the last generation of Chen San dictated the secret recipe to his apprentice Zhao because the Chen family had no children. Before the death of 19 15, Zhao passed the "secret recipe" to his apprentice Deng Zijun. Deng made many adjustments according to his "secret recipe" and determined a new formula. 1929 One day, Leidong Yuanda, director of Yibin County Yong, gave a family banquet with miscellaneous grains wine, which was very successful. Yang Huiquan, a juren sitting there, said: Such a good wine, called miscellaneous grains wine, seems very vulgar. This wine is made from the essence of five grains. Why not change its name to Wuliangye? Since then, Deng Zijun renamed his Wuliangye as "Wuliangye", hence the name Wuliangye. Speaking of the word "five grains", it is a little more civilian than Maotai. People who feed, eat. In the era of "food is the most important thing for the people", the heavy load of the name "five grains" is more deeply rooted in people's hearts.
In terms of material selection, shochu in southwest China probably inherited its dietary characteristics. In order to emphasize the aroma and richness of liquor, various raw materials were used and fermented according to a certain proportion. According to the relevant information of Sichuan Museum, Wuliangye liquor in Yibin, Sichuan was called miscellaneous grains liquor from Qin Long to Wanli in the Ming Dynasty (1567- 16 19), and the mixed raw materials used were sorghum, rice, glutinous rice, buckwheat and corn. In an ancestral secret recipe collected by the local cultural relics department, it is written as follows: 20% rice wine and rice each, half a buckwheat, enough red sorghum in southern Sichuan, steamed chaff with mixed materials, passed down from generation to generation, children and grandchildren must hide it deeply. (This information comes from the Chen family biography of Wendeng Winery outside the North Gate of Xuzhou House in Yibin, Sichuan during the first wine culture seminar in China. ). The production technology of Wuliangye originated from "Zhongqing Liquor" in Tang Dynasty, and evolved from the production technology of "Litchi Qingqiu" in Song Dynasty and "Miscellaneous Grains Liquor" in Ming Dynasty. As early as the Tang Dynasty, the poet Du Fu went to Yibin in the first year of Yongtai (AD 765) and once wrote a poem in "Banquet for the East Building of Rongzhou, Yang Zhijun": "Spring wine is heavy." Today is Wuliangye. The old cellar of the Ming Dynasty, which has been preserved to this day, has a history of more than 600 years. 1909, Yang Huiquan, a juren in the late Qing Dynasty, tasted the whole grain wine and said, "It seems vulgar to name such a good wine. This wine is made from the essence of five grains. Renaming it' Wuliangye' is an elegant and popular name, and the name can be thought of. " Since then, Wuliangye has been famous for a hundred years.