In Pengxian County and Xindu, Sichuan Province, the portrait brick of "Brewing" in the Eastern Han Dynasty was unearthed twice. Its figure is a portrait of a brewery workshop, which is very similar to the "Pan Xiao in Heaven" in the equipment of traditional wineries in Sichuan.

2, began in the tang dynasty said:

Liquor began in the Tang Dynasty, and there are poems as evidence. For example, Bai Juyi's "Newly cooked chicken in litchi, amber at the beginning of soju" and Tao Yong's "Since I cooked soju in Chengdu, I don't want to go to Chang 'an". Obviously, shochu, that is, liquor, appeared in the Tang Dynasty and was more popular.

3, began in the song dynasty said:

It is recorded in Qu Ben Cao written by Tian in the Northern Song Dynasty that a good wine is distilled for 2-3 times. If the degree is high, you will get drunk if you drink a small amount. In addition, the eighty-first volume of the History of the Song Dynasty records: "In the seventh year of Taiping and Xingguo, Luzhou went to Qiu Cheng from spring, and the price was five yuan to thirty yuan, twenty-six and so on; Wax wine is steamed in summer, called Dajiu, ranging from 8 yuan to 48 yuan, with 23 grades. All wines made of glutinous rice, glutinous rice, chestnuts, millet, wheat and distiller's yeast are suitable for water and soil. " This fully shows that distillation has been used to make wine since the Northern Song Dynasty. The traditional practice of Daqu liquor today is "steaming Zhixia with Tibetan wine" in the history of Song Dynasty.

4, began in the yuan dynasty said:

Liquor was founded in the Yuan Dynasty. According to the Compendium of Materia Medica written by Li Shizhen, a medical scientist, it wrote: "Shaojiu is not an ancient method, and it was founded in the Yuan Dynasty. The method is to steam strong wine and inferior wine into retort, so that it will be steamed, and the dew drops will be taken from the vessel. All rancid liquor can be steamed and burned. Recently steamed glutinous rice or japonica rice, or millet or glutinous rice, or barley, steamed in a fermentation tank for seven days, clear as water, with a particularly strong taste. "