Huangjiu is a brewed wine made from cereal grains, with wheat or wheat curd as the saccharification and fermentation agent. Historically, yellow wine was produced in the north from corn (scientific name: Setariaitalica, in ancient times, a general term for broomcorn millet, beams, jik, millet, sometimes called beams, and now also known as grain, which is called millet after removing the husk). In the south, it was common to use rice (especially glutinous rice as the best ingredient) as the raw material to brew yellow wine. Due to the beginning of the Song Dynasty, the political, cultural and economic centers moved southward, the production of yellow wine was limited to the southern provinces. During the Southern Song Dynasty, shochu began to be produced, and it was popularized in the north beginning in the Yuan Dynasty, the production of yellow wine in the north gradually dwindled, and the people in the south who drank shochu were not as common as those in the north, so in the south, the production of yellow wine was preserved, and in the Qing Dynasty the yellow wine around the southern area of Shaoxing was dominant at home and abroad. At present, yellow wine production is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi and Guangdong, Anhui and other places, Shandong, Shaanxi, Dalian and other places also have a small amount of production.