Historical records of brewing prickly pear wine from prickly pear first appeared in Wu Songliang's poem "Return to Western Guizhou" in the 13th year of Daoguang's reign in the Qing Dynasty (1833 AD): "Newly brewed prickly pear invites you to drink wine." Once you get drunk, you will be full and ashamed of fragrant rice for three years." Bei Qingqiao's "Miao Customs" written earlier or later than this poem contains: "The name of Prickly Pear brings fragrance to my home...it tastes sweet and slightly sour, and the wine is extremely fragrant."
1840 AD "Xu Zhi of Sinan Prefecture": "Prickly pears are wild, small and prickly like pomegranates, and their houses can be used to make wine..." In the same year, there is also a record of prickly pear wine in "Ren Huai Zhi Lu Ting Zhi". "Guiyang Prefecture Chronicles" in 1850 AD records that "... people who make wine by mixing prickly pears with glutinous rice have a sweet taste and can digest food." Zhang Yongkang's "Selu Poems and Grass": "The Kuisun family pays, and the prickly pears are everywhere." According to "A Brief History of the Buyi Tribe": "Huaxi prickly pear glutinous rice wine is famous both at home and abroad. It was made near Qingyan during the Tongzhi period of Xianfeng in the Qing Dynasty. "It was first created by the Buyi people in Longjing Village and Guankou Village."