Legend has it that Yi Di invented wine-making during the Xia Yu period. The second century BC history book "Lu Shi Spring and Autumn" cloud :" Yi Di zuo wine ". In the han dynasty, liu xiang's "the war state policy >>" further explains :" once upon a time, emperor's daughter made yi di to drink wine and be beautiful. 'So he drained The Yi Di and refused to drink the wine. There are many records in the historical records that yi Di made wine and made it beautiful, and began to make wine mash. It seems that Yi Di was the first person to make wine. A word is called "ti as wine mash, Dukang as shu wine." There is no chronological order here, it seems to say that they make different wines. Chu Kang as the wine, refers to the material used to make du Kang wine is the sorghum. It can be said that Yidi is the founder of yellow rice wine, and Du Kang is the founder of Sorghum wine.

In the long history of thousands of years, traditional Chinese wine developed at a certain stage. 4000-2000 BC, namely from the Early Yangshao culture of the Neolithic age to the early Xia Dynasty, for the first paragraph. This paragraph, having experienced a long 2000 years, is the enlightenment period of Chinese traditional wine. Making water wine from fermented grain was the main form of wine making at that time. This was the late period of primitive society, and the ancients all saw wine as a drink with great magic power.

From the Xia Dynasty in 2000 BC to the Qin Dynasty in 200 BC, which lasted for 1800 years, this period is the growth period of Chinese traditional wine. In this period, due to the fire, the emergence of grain and livestock, coupled with the invention of jiuqu, so that China became the first country in the world to use qu wine. The production of Li, liquan and other varieties and the emergence of winemakers such as Yidi and Dukang laid a solid foundation for the development of traditional Chinese wine. During this period, the winemaking industry was greatly developed and attached great importance to. The government set up a special brewing organization, and the wine was controlled by the government. Wine became a pleasure for emperors and vassals, and "wine pool in the meat forest" became a portrayal of the life of slave owners.

From the Qin Dynasty in 200 BC to the Northern Song Dynasty in 1000 AD, it lasted for 1200 years, which is the mature period of Chinese traditional wine. In this paragraph, "Qi Min Yao Shu", "Wine law" and other scientific works were published; Xinfeng wine, Lanling wine and other famous wine began to emerge; Yellow rice wine, fruit wine, medicinal wine and wine also developed; Li Bai, Du Fu, Bai Juyi, Du Mu, Su Dongpo and other wine culture celebrities came out in large Numbers. Various factors promote the development of traditional Chinese wine into a brilliant golden age. The great prosperity of wine is from the end of the Eastern Han Dynasty to the Wei jin Southern and Northern Dynasties period. This was mainly due to the wars and disputes that lasted for more than two centuries at that time, and there were many frustrated people in the ruling class. Literati advocated idle talk, did not care about government affairs, and drank too much, which made the wine industry flourish. To the Wei and Jin dynasties, the wine industry was more prosperous, drinking not only prevalent in the upper class, but also popularized to the ordinary people. The flourishing han and Tang dynasties and the rise of trade in Europe, Asia and Africa made Chinese and Western wine cultures permeate each other and laid a foundation for the invention and development of Chinese liquor.

From the Northern Song Dynasty (AD 1000) to the late Qing Dynasty (AD 1840), it lasted 840 years, which was the period for the improvement of traditional Chinese wine. During this period, the western regions as a result of the introduction of distiller into China, which led to the invention of the world-famous Chinese liquor. In the Ming Dynasty, Li Shizhen said in Compendium of Materia Medica, "Soju is not an ancient method. It was invented in the Yuan Dynasty." It is also pointed out that "Soju began during the Reign of King Shizong Da Ding (1161)". When has been rapidly popularized alcohol higher liquor distillation. Since then, the more than 800 years, white, yellow, fruit, Portuguese, medicine five categories of wine developed, colorful, and Chinese white wine is xinxin in-depth life, has become a generally accepted drink.