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1. In ancient times, people may first come into contact with some naturally fermented wines and then imitate them. Domestic scholars generally believe that wine-making is a relatively developed industry in Longshan culture period. Different brewing materials use different microorganisms and brewing processes. Liquor-making with distiller's yeast is the essence of China's liquor-making. The music production method recorded in the Book of Qi Yaomin has been used up to now, and has been improved in later generations.
2. In ancient times, the origin of wine-making was often attributed to the invention of Du Kang, who was described as the ancestor of wine-making. Because of his great influence, this has become an orthodox view. For these views, the Song Dynasty's Wine Spectrum once questioned that "none of them are enough for textual research, but they are redundant". Although this is not enough to verify, as a cultural identity phenomenon, it may be listed below. There are mainly the following legends.
3. According to legend, in Yu Xia period, Yidi invented brewing. The history book Lv's Spring and Autumn Annals in the second century BC said, "Yidi makes wine". The Warring States Policy, edited by Liu Xiang in the Han Dynasty, further explained: "In the past, the emperor's daughter made the righteous emperor make wine beautiful, enter it, drink it, and be willing to drink it, saying,' There must be a country to drink it in the future.' "So I gave up the ceremony and gave up drinking (so the emperor of Xia Dynasty).