Brewing techniques of Luzhou Laojiao liquor

Name of China's national intangible cultural heritage: Luzhou Laojiao liquor brewing technology

Applicant: Luzhou City, Sichuan Province

Project No.: 408

Project No.: VIII - 58

Time of publication: 2006 (the first batch)

Category: traditional art

Region: Sichuan Province

Type: new item

Applicant: Luzhou City, Sichuan Province

Protection unit: Luzhou Laojiao Co., Ltd

Introduction to Luzhou Laojiao liquor brewing technology:

Applicant: Luzhou City, Sichuan Province

Luzhou Lao Jiao liquor is China's strong flavor Baijiu liquor. Its related brewing techniques are produced, inherited and developed in Luzhou, southern Sichuan province. Luzhou Laojiao group, one of the important carriers of this art, includes four old pits with a history of more than 400 years located in the urban area (which has been listed as a national key cultural relic protection unit by the State Council) and more than 300 old pits with a history of more than 100 years distributed in the urban area and surrounding counties. They are the foundation for the inheritance and development of Luzhou Laojiao liquor brewing art.

The traditional brewing techniques of Luzhou Laojiao liquor include mud cellar production and maintenance, Daqu medicine production and evaluation, original liquor brewing and picking, original liquor aging, blending and tasting, etc.

Luzhou liquor industry began in the Qin and Han Dynasties, flourished in the Tang and Song Dynasties, and flourished in the Ming and Qing Dynasties. Luzhou Laojiao liquor's traditional brewing techniques began to breed in the specific time and space atmosphere of the development of southern Sichuan liquor industry since Qin and Han Dynasties, and became mature in yuan, Ming and Qing Dynasties.

Luzhou Laojiao liquor's traditional brewing technology is known as "living cultural relic" in China's liquor industry. It is a typical example of China's liquor making technology and liquor culture. Even today, it is difficult to replace it with modern technology. As a precious intangible cultural heritage of the world wine industry, this traditional technique needs to be protected and developed.