1. The correlation between Huxian rice wine and humanistic factors. From the 21st to the 16th century BC, Huxian was the fiefdom of Dayu's father Gun, and was called the "Gu Chongguo". Later, it was the fiefdom of the Hu family of Yuzi, the "Huguo"

, hence the current name "Huxian".

Chongguo was established in the Shang Dynasty, "Fengyi" in the Zhou Dynasty, and later "Fengjing". In the Qin Dynasty, "Hu" was changed to "Hu", and in the Western Han Dynasty, "Hu County" was established, which continues to this day.

Hu County is one of the earliest areas in my country where winemaking began.

In the historical process of creating their own long culture, our ancestors used their superhuman wisdom to accumulate extremely rich wine-making experience and brewed various kinds of fine wines with unique colors, flavors, and types.

The history of Hu County is actually a "history of rice wine".

On the land of Hu County, wine has played a huge role in human activities from ancient times to the present.

As big as worshiping heaven, worshiping ancestors, court gatherings, expeditions, triumphs, diplomatic relations, banquets and other major national events, wine is not part of the etiquette; as small as folk festivals, visiting relatives and friends, giving birth to children, celebrating birthdays, red and white events, there is no etiquette.

No wine required.

Every major event in ancient and modern times, every glorious chapter in history, all involve wine.

(1) At the end of primitive society, wine was produced in Hu County.

The so-called rice wine is brewed wine made from grains.

6,000 to 7,000 years ago, the ancestors living in Hu County planted rice and made pottery.

From the 1950s to the 1980s, carbonized rice and primitive society pottery (belonging to the Yangshao culture period) were discovered in the Zhangba Temple and Ganhe area of ??Hu County, which shows that there was an earlier farming civilization in Hu County.

The existence of rice and pottery laid the material foundation for the production of wine.

Jiang Tong, a native of Jin Dynasty, said in his article "Jiu Gao": "The rise of wine originated from the emperor, or Yunyi Di, or Yun Dukang. If there is endless food, leave it to empty mulberry leaves, which accumulates into a stale flavor and accumulates the fragrance for a long time.

, It is based on this and cannot be solved by a strange method."

It is clearly stated that the original rice wine was naturally formed from endless leftover rice.

That is to say, if there are grains, there will be rice, and if there is rice, there will be the possibility of producing wine.

As the origin of farming civilization, Huxian area should have produced wine 5,000-6,000 years ago.

"Huainanzi" "The beauty of purity begins in the grassland".

(In the late Yangyun culture of our country, wine vessels have been discovered, indicating that wine had appeared at that time, and the ancestors of Hu County were no exception.) (2) The wine of Hu County in the Xia and Shang Dynasties was of a very high level

.

"Shiben", a genealogy of ancient emperors compiled during the Qin and Han Dynasties, records: "Yi Di began to make wine mash, which changed to five flavors."

The "Warring States Policy" compiled by Liu Xiang of the Western Han Dynasty records: "In the past, the emperor's daughter ordered Yi Di to make wine and make it beautiful. When it was introduced to Yu, Yu drank it and enjoyed it. Then she sparse Yi Di and ordered the wine to be eliminated, saying: There will be people with this in future generations.

"Whoever drinks wine and perishes his country." At that time, Hu County was the fiefdom of Yu's father Gun before the Xia Dynasty. It is said that Yu was born here, and Dayu also controlled floods here.

"Book of Songs" "Fengshui Dongzhu, Wei Yu's achievements".

After Gun's death, the Hu family of Yuzi inherited this fiefdom.

Yi Di mentioned in the article was a subordinate of Yu, and he should be a highly skilled brewing technician.

At that time, the Hu family was in charge of farming and mulberry cultivation in the world.

"According to the laws of nature, the four seasons are governed by the law of the world." It had an important impact on ancient agricultural production.

As an agricultural by-product, wine is an important item for worshiping heaven, ancestors, etiquette, and banquets. It was an important product of the country at that time and was bound to be valued by the ruling class.

The winemaking industry of Hu State should also be at the forefront of the Xia Dynasty.

As the seat of Nongzheng under the rule of Dayu, the sons were in charge of agriculture and the women were in charge of making wine. Dayu controlled the water here, and Yi Di was Yu's vassal. It is reasonable for Yi Di to make wine or participate in wine making in the state of Hu.

(Hu County has Yuwang Temple, Yuwang Village, Sanguo Village and other place names related to the legend of Dayu.) By the Shang Dynasty, the use of rice cakes to make wine had been widely used.

"If you make wine and wine, you will be a tiller" ("Shang Shu·Shuo Ming").

According to the inscription on the Yinguang Fangding Ding in the late Yin and Shang Dynasties: "Yihai, the king was in Chongqi, and the king drank..." This tripod records that the emperor of the Yin Dynasty had a banquet in Chongguo (today's Hu County), eating delicious food and drinking fine wine.

The fact that this incident can be recorded in inscriptions shows that the wine and food of Huxian County were very popular and unforgettable during the Shang Dynasty.

(This tripod is now in the British Museum in the United Kingdom) (3) The Western Zhou Dynasty was a period of major development for the winemaking industry in Hu County.

Hu County is the seat of Fengjing, the capital of Zhou Dynasty.

"The Book of Songs: The Voice of King Wen": "King Wen was ordered to do so, and with his martial arts, he attacked Chong and built the city of Feng." As the national political, economic and cultural center at that time, its brewing technology was the most advanced in the country.

During this period, several major events with great influence in the history of Chinese wine were made: First, the first written technical specification for wine making in Chinese history was summarized, which was the "Book of Rites·Yue Ling".

It is recorded in the book: "The rice must be ready, the tillers must be in time, the fire must be in the right way, the water spring must be fragrant, the pottery must be good, and the fire must be perfect." From six aspects: material selection, koji making, operation, water quality, utensils, and temperature, etc.

He pointed out the key points of the process of brewing fine wine.

This is an important summary of the brewing experience before the Zhou Dynasty. It is a milestone in the history of brewing in my country, marking the maturity of brewing technology and the formation of a team of professional and technical personnel at that time.

At this time, the winemaking industry in Huxian area (Zhoudu) was booming, and all kinds of fine wines were brewed, too numerous to mention.

For example, the most famous "Five Qi" (Fan Qi, Li Qi, Ang Qi, Ti Qi, Shen Qi), "Three Wines" (Shijiu, Xijiu, Sake), and "Four Drinks" (Qing, Yi, Jiang, Jiang)

(Elixir) etc.

To this day, people in Hu County still call rice wine "Shijiu", which should be a continuation of the name from the Zhou Dynasty.

Second, the Western Zhou Dynasty established the earliest drinking system in our country that can be seen in literature.