In BC 135 (the sixth year of the Western Han Dynasty), Emperor Wu of the Han Dynasty sent Tang Meng, the envoy of Liu Che, to South Vietnam (now Guangzhou). At the banquet of the King of South Vietnam, Tang Meng tasted the historical evolution of China Wine Merchants Network in Renhuai area-Hulu Sauce China Wine Merchants Network. 9998. In order to please Emperor Wu of the Han Dynasty and bypass the Guangxi system, which is now Renhuai area, TV dedicated China Good Wine Merchants Network with gourd sauce to Emperor Wu of the Han Dynasty. After drinking it, Emperor Wu of the Han Dynasty felt extremely sweet and praised it as "sweet", hence the saying that "Tang Meng drank gourd sauce to make the western regions". From 9998. Television to BC 130 years (Yuan Guang five years in the Western Han Dynasty), Tang Meng was ordered to Yelang. Because of the China wine merchants network with gourd sauce, he diverted from Guanfu (now south of Hejiang County, Sichuan Province) and went to Chishui River. Television.
Chen Jinxi, a poet of Renhuai in the Qing Dynasty, has a poem as proof: "The stunner turned to China's good wine investment network, and the litchi beach was full of smoke. The China family knew about it and earned Tang Meng's department." 9998. Zheng Zhen, a great poet in the Qing Dynasty, also said: "Tussah does not cross the Wujiang River, and gouache also comes from pomegranate." . 9998. Television has confirmed that as early as before the Han Dynasty, Renhuai was rich in the United States and China. Television.
By the Tang and Song Dynasties, Renhuai had become the hometown of China's good wine investment network, and the wind of brewing China's good wine investment network spread among the people. 9998. The high-quality Daqu brewed by TV Maotai and China Good Wine Merchants Network "Qu Feng China Good Wine Merchants Network" is very popular in our city. 9998. The TV Song Dynasty poet Zhang Nengchen's "The Name of China Good Wine Merchants Network" was recorded in the history of China Good Wine Merchants Network because of the good quality of China Good Wine Merchants Network. 9998. Television to the Qing Dynasty, Maotai China Good Wine Merchants Network flourished, and it was recorded that "Maotai burned no less than 20 houses, and the mountain vegetables cost no less than 20,000 yuan" and "Renhuai West Maotai Village brewed China Good Wine Merchants Network ranked first in the province". 9998. The well-known network of China famous wine merchants such as TV Maotai Shao, Maotai Alcohol, Maotai Shaochun and Maochun has been improved, and won the praise of "China Wine Merchants Network is the first in Guizhou" and "The three houses next door are drunk in the wind and open thyme after the rain". 9998. TV 1784 (forty-nine years of Qianlong), the name of Maotai "Jisheng" China Good Wine Merchants Network was officially named Maotai China Good Wine Merchants Network. From the late Qing Dynasty to the Republic of China, "Cheng Yi", "Ronghe" and "Perseverance" burning workshops appeared successively, which inherited and carried forward the long-standing traditional crafts and formed a certain scale of production capacity. 9998. TV 19 15, two shops of China wine merchants, Cheng Yi and Ronghe, both sent their products to participate in the Panama World Expo held in San Francisco, USA. With its exquisite quality, it won the gold medal in one fell swoop, and ranked as the world's three largest (distilled) China wine merchants' network together with Scotch Whiskey and Cognac. The origin of Wuliangye: Yibin after heavy rain, the air is full of unique freshness after rain. Of course, you can also smell the unique smell of distiller's grains in the air of the wine capital. As the hometown of national brewing, Yibin has a brewing history of more than 600 years. Wei Minglun, a ghost genius of Bashu, wrote emotionally in a parallel essay praising Yibin: Sichuan wine is popular, and Wuliangye is well known. Sorghum is red, corn is golden, glutinous rice is sweet and wheat is fragrant. Use Jiahe rice to make jade liquid and nectar. Grain is the foundation of wine, Qu is the bone of wine, water is the blood of wine, and river is the soul of wine. Advanced secret recipe, brewing Luzhou-flavor champion; Today's stunt is integrated into the liquor champion. When I first entered San Francisco, I won the championship in one fell swoop; Fight Panama again, and then there will be clubs. Good wine! Good wine! World-famous, benefiting the countryside. This city enjoys a high reputation. How much does this wine add to it? The answer is intoxicating. Yibin is not famous as a wine capital. The special geographical location of the three provinces and two rivers (Jinsha River and Minjiang River) has created the unique taste of Wuliangye, which is mellow, harmonious, sweet and clean. Among them, the wine produced by 16 cellar is the essence of the essence. Because 80% of 16 wine brewed by old pits in Ming Dynasty was stored as the base wine of Wuliangye aged vintage wine, which became the source of vintage wine and flavoring wine. As a descendant of this 16 wine cellar, Yin can clearly remember the method of brewing Wuliangye taught by the old man. The Minjiang River is clear and the Jinsha River is turbid. Usually, wineries usually take water from Minjiang Wharf, but when Yin brewed Wuliangye, they took water from the intersection of Jiangmen and the two rivers. Because "although the water in Minjiang River is clear, the boiled soup is still sweet and delicious in the water belt of Jinsha River". 16 wine cellar has now become the "50 1 workshop" of Wuliangye. A stone tablet of "Sichuan Cultural Relics Protection Unit" stands in front of the red paint gate, and the workers are busy inside. Since the wine cellar dispute, the workers have raised their vigilance and restricted all outsiders to visit, but it is still a piece of cake to let Yin in-with that face, the master worker will respectfully get out of the way. They know that for Wuliangye, Changfasheng is the treasure of the town factory; But for Yin, this is where people grow up. Yin has seven brothers and sisters. Yin was born in 1940. Before liberation, Yin's home and workshop were separated by a door, and she and her relatives and friends often went there to play. "Our home-brewed Wuliangye uses buckwheat noodles and screens out the finest powder with a very fine sieve. We just add sugar and eggs to the powder and dress up as brothers (play house). When adults are leaving, children are reluctant to leave and hide in granaries and mills. " "The Yin family is a wine-making family in Yibin," Yin said. The Yin family brewed miscellaneous grains wine from generation to generation, and there was a record of a good feast in the Ming history. Yin Jiaxian is self-brewed, only used for banquets and gifts to relatives and friends. Since then, "Xu Fuyin often burned Daqu" was established to dig pits and expand large-scale production. By the end of Ming Dynasty and the beginning of Qing Dynasty, the pattern of 16 cellar was formed. Yin Changfa's miscellaneous grains wine was once used as tribute wine, so it was called "royal miscellaneous grains wine". 19 12 On the ninth day of the first lunar month (February 26th), Yin Shaozhou (Yin's grandfather), the owner of Yin Changfa, hosted a banquet for the old members of Yibin, * * * and party member celebrities in the name of "Spring Wine". During the dinner, Yin Shaozhou entertained the guests with his family's vintage wine "miscellaneous grains wine". When Yin Shaozhou personally opened the old wine sealed during the Qianlong period, the wine was full of fragrance. Yin Shaozhou asked his son Yin Boming to pour wine in a fine porcelain cup of Ru kiln. Everyone saw that the glass was full but the wine didn't overflow. The wine was yellow and crystal clear, and the wine at the mouth of the glass was slightly convex and spherical, like a huge pearl inlaid with jasper against the Ruyao cup. Yang Huiquan, a juren in the former Qing Dynasty, said loudly to Yin Shaozhou, "It's a pity to call such a good wine' miscellaneous grains'. Brewed with five kinds of grains, how about praising it as crystal clear and mellow as nectar and calling it Wuliangye? " Everyone exclaimed in unison. At this point, Yin Changfa's aged wine "miscellaneous grains wine" was renamed "Wuliangye" wine in the first year of the Republic of China. In the early years of the Republic of China, Yin Changfa applied to the government of the Republic of China for registration. The name of the workshop is "Yin Changfa gave birth to Daqu Square" and the registered trademark is "Drunken Fairy Brand". Li Bai's drunkenness in trademarks attracted many customers. "Where to drink? "Dongmen Changfa" and "truly qualified Wuliangye is Changfa" are widely circulated in the market. Yin's father, Yin Boming, also knows the brewing technology. In the past, rice was not used publicly in brewing miscellaneous grains wine (that is, it would be damaged by lightning). One flood day, Yin Boming bought a boat full of wet rice. The rice soaked in water has been fermented and will soon become moldy. Yin Boming increased the amount of rice in the formula of Wuliangye. Unexpectedly, the brewed wine tastes particularly good, mellow and sweet, even better than the wine without rice. Since then, Changfasheng has been brewing Wuliangye wine with rice as the main raw material, and adjusted the proportion of other miscellaneous grains. During the Anti-Japanese War, central institutions of higher learning and academic research institutions such as Academia Sinica, Central Museum, Tongji University and National Theatre Academy moved to Lizhuang, Yibin, and cultural and archaeological celebrities such as Dong Zuobin, Ding and Yu Shangyuan all became Wuliangye wine gentry. Yin Boming also sent people to transport all kinds of Qujiu produced in Changchang to Lizhuang and Nanxi for sale, and all the sales proceeds were used as living allowances for the experts and scholars who moved in. In order to thank Yin Boming for his concern for their lives and financial support, the professors sent a bunch of instruments and equipment such as alcoholometer, thermometer, hygrometer, magnifying glass, measuring cylinder, test tube and beaker. Since the Ming Dynasty, there has been a sudden increase in "foreign things" in the old workshops that have been in production and operation. Although it seems that these are only the most common physical and chemical test vessels, they were also very advanced high-tech weapons at that time. Because Yin Boming received a higher education at Shanghai University, he soon began to train employees to use "foreign toys" to make wine-measuring the fermentation temperature in the wine cellar with a thermometer, recording the humidity in the winery with a hygrometer, and measuring the alcohol concentration when blending and adding pulp with an alcoholometer ... Look, smell, taste, touch and kick. Good mountains, good water and good capacity for liquor! One mountain, one water, triumph! ! ! The history of Langjiu; In the 9th year of the Republic of China (1920), Huishalang liquor was trial-produced in Huichuan trough house (old trough house) in Erlangtan by using Daqu liquor production technology. In the Republic of China 14 (1925), under the guidance of Zhang Zixing, the winemaker of Ronghe Restaurant in Kweichow Moutai, Huisha Daqu was brewed by Maotai process, with only one cellar. 18 (1929) was renamed renshou winery and developed into sanjiao. More than 80,000 kilograms of grain was invested at a time, and the product was named Huishalang Liquor, referred to as Langjiu. In the 23rd year of the Republic of China (1934), the wine shop disintegrated and stopped production. In the 27th year of the Republic of China (1938), Deng Huichuan and Mo Shaocheng jointly founded Huichuan Laocaofang to resume production.