Shawan canned wine, also known as yellow rice wine and smashed wine, is the cooking wine for burning Erguotou. According to historical records, it began in the Song Dynasty and has a history of nearly a thousand years. The brewing of canned wine has strict requirements and complicated procedures. First, dry grains such as red Gu Mi, highland barley and sorghum should be removed from husks and impurities, and then boiled with heated pot water. In this process, we must master the heat and never cook it. Immediately after cooking, put it in a big pu basket for cooling, and keep stirring to dissipate heat. After cooling, we should mix it with koji. There are also two kinds of koji. There is a kind of distiller's yeast that is dense (round leaflets are connected into vines) and made of wheat bran after drying. This kind of koji is slow in fermentation and is called slow yeast. A purchased Sichuan distiller's yeast, which ferments quickly, is called Kuaiqu. After the koji is mixed, cover it for three to five days. After heating, it smells like wine. Put it in a jar. The jar mouth is covered with a round slate and sealed with green soil and mud, so that it can't breathe at all. After three to six months (usually three months of happiness and six months of slow happiness), the fermented fermented grains can be ladled into a stew pot, boiled with water and put into a small bamboo tube for drinking. Fast Qu wine is rich and mellow, which makes people feel refreshed, while slow Qu wine is mellow and sweet, which makes people have a long aftertaste. It would be better if it was red valley wine.

The canned wine in Shawan is widely loved by the masses because of its diverse materials and rich nutrition. It is an out-and-out green food. Every family in Shawan drinks, and pouring wine is not only a "fatigue-relieving wine" when returning from work, but also a "housekeeping wine" for entertaining guests. Nowadays, canned wine in Shawan, as a local special diet, has gone out of Shawan and enjoys a high reputation both inside and outside the county.

Shawan Erlao

Shawan Erlao, formerly known as Laokao, is called Erlao in the local dialect because of its similar pronunciation. It is also named after cooking wine once and baking wine twice. It is a kind of white wine made by grilling the pre-brewed cooking wine again, and its alcohol content is generally between 35-40 degrees. The firing process of Erlao Shell is very particular, and the firing equipment is also unique, which consists of a round hole pot cover, a sleeve, a sleeve and a bamboo tube. The sleeve rod plays a connecting role, a round hole is arranged below the sleeve to connect the sleeve rod at both ends with the bamboo tube, and a cooling tube is arranged above the through hole for injecting water to cool the wine vapor in the through hole. When baking wine, after the cooking wine is put on the big pot cover, the sleeve rod is connected with one end of the round hole of the pot cover and the round hole of the sleeve, and the bamboo tube is connected with the other end. After the cooking wine in the pot is boiled, the wine steam passes from the pot hole cover to the sleeve rod and then to the sleeve. In the through hole of the sleeve, the wine vapor is cooled from the upper water into wine and flows out of the bamboo tube. When baking, the hot water in the cylinder should be changed constantly to stabilize the temperature. Pay more attention to the heat, neither too big nor too small. If it is too big, the wine tastes burnt; if it is too small, the wine tastes slow and light. The quality of wine is related to cooking wine. If the cooking wine is not well sealed and leaks, the roasted wine will have a sour taste. Stranger still, it has something to do with the personality of the dismissed women. For example, the dismissed woman is very strong, with a strong smell of wine, a gentle personality, a soft smell of wine, a strange personality and a strange smell of wine. Sorghum, corn, red valley, highland barley and wheat are commonly used cooking wines for baking Raul shells, among which sorghum is the most, and highland barley is the most famous wine. In Shawan, no matter rich or poor, weddings and funerals, entertaining guests, they don't buy wine, but use their own baked parents' shells. The second master is as famous as Shawan wine jar, and it is a unique local diet in the south of Dangchang. With its unique local flavor and unique quality of good quality and low price, it is enduring and deeply loved by local people. Now the second brother has walked out of Shawan and enjoys a high reputation both inside and outside the county.