1. started 5000 years ago: brewing beer. Shaanxi Provincial Institute of Archaeology found beer brewing apparatus in Jiaya, Mi An, xi, which appeared from 3400 BC to 2900 BC.
2. Beginning in the period of the Yellow Emperor: brewing fermented cheese. The Yellow Emperor's Internal Classic "Su Wen" recorded the scene of the Yellow Emperor and Qi Bo discussing brewing, and also mentioned an ancient wine-fermented cheese, which is a sweet wine made of animal milk.
3. Beginning in the Dynasty:1On August 23rd, 987, Xinmin Evening News published "Brewing utensils discovered 5,000 years ago in Juxian County, Shandong Province", including Guan, Zhang, Jue, Hu and Jiao. There are a large number of pottery products and exquisite bronze products in drinking utensils.
4. Beginning of Shang and Zhou Dynasties: brewing medicinal liquor. Archaeological excavations and research results show that all social activities from princes and nobles to ordinary people in Shang Dynasty were restricted by rituals, and the essence of this ritual was wine. There are also some officials who are winemakers and drinkers. They are responsible for managing the brewing and use of wine to ensure the needs of sacrificing faces.
5. Started in Han Dynasty: brewing distilled liquor. A bronze still appeared, consisting of retort and pot. "Brewing" bricks of the Eastern Han Dynasty were unearthed twice in Pengxian and Xindu, Sichuan, and their graphics are portraits of workshops producing distilled liquor.
6. Beginning in the Tang Dynasty: there are poems as evidence. Tao Yong "Since I went to Chengdu to cook wine, I haven't thought about going to Chang 'an. "Obviously, shochu, that is, liquor, appeared in the Tang Dynasty and was more popular. Among the cultural relics of the Sui and Tang Dynasties, there are also wine glasses with only 15~20mL.
7. Beginning in the Song Dynasty: Daqu liquor making. Qu Ben Cao, written by Tian in the Northern Song Dynasty, has been distilled for 2-3 times, and the degree is high, so a small amount of it will make you drunk. The traditional practice of Daqu liquor today is "steaming Zhixia with Tibetan wine" in the history of Song Dynasty.
8. Beginning of Yuan Dynasty: solid distilled liquor. Li Shizhen's Compendium of Materia Medica said, "Any rancid wine can be burned by steaming it with strong liquor and distiller's grains." . The distillation method is similar to the dry distillation solid distillation method currently used.