Wudu bee sugar wine, also known as honey wine, bee soup wine, some people jokingly called "noble wine", because of its high cost of brewing raw materials, scarce and named. Bee sugar wine, in the Tang Dynasty health care master Meng Yi expounded the unique therapeutic value of bee sugar wine in the "Dietary Therapy Herbs". Zhang Yiren, a fifth-generation wanderer, came across a woman surnamed Cui who brewed bee sugar wine in Xiangxiang and inscribed a poem: "The Cui family wine in Wuling City should be heavenless on the ground." Yunyou Daoist drank a bucket and drunkenly lay at the mouth of the deep cave of Baiyun. In the Song Dynasty, after the success of the Dongpo resident Su Shi in Huangzhou to try to brew bee sugar wine, the whole world followed suit, and inscribed a poem praising: "The art of ingenious craftsmanship has been new, resulting in the spirit of jade liquid long." There is no good thing to welcome guests, three glasses of honey wine and one drunk. "Today's bee sugar wine and the northern Song Dynasty Su Shi's brewing method has been greatly improved, and the medicinal function and nutritional value have also improved a lot."
Wudu Bee Sugar Wine originates from Yulong, Longxing, Foya and other places in Wudu District, and is distributed in more than ten townships such as Wudu Anhua, Ganquan, Sanhe, Guohe, Luotang, etc., and is widely spread in Qinling, Micangshan alpine forest areas and other honey-rich areas.
Wudu bee sugar wine is brewed in the traditional handicraft workshop mode, and its production process is roughly as follows: 1, screening a number of pounds of good wheat; 2, scooping wheat, putting the selected wheat into the stone mortar many times to mash the shell; 3, tao wheat, the pounded wheat grains are repeatedly rinsed with water to flush out the wheat bran; 4, steaming the wheat, putting the peeled and washed wheat into the pot, importing the appropriate amount of water to cook; 5, and wine noodles; 6, adding honey; 7, loading the cylinder, the wine embryo is cooled and cooled and then loaded into the wine tank; 8, sealing the cylinder, the cylinder cover a round stone slab, Then seal it tightly with wheatgrass mud; 9, open the cylinder, and the sealed wine can be stored in the shade for more than 10 months before the cylinder can be eaten.
Wudu Bee Sugar Wine adheres to the essence of the century-old traditional brewing process, and is sweet and mellow in the throat, fragrant throughout and has a long aftertaste. It has the effect of beauty and beauty, detoxification and wind removal, cold and dampness, kidney and stomach, and has a good effect on chronic bronchitis and asthma and other diseases, and long-term drinking can promote sleep and metabolism. Add strange and distinct regional characteristics to the chinese nation's broad and profound wine culture.
At present, the brewing skills of Wudu Bee Sugar Wine are all taught by the craftsman population, and with the passage of time, its brewing skills have faced a crisis of loss and need to be protected. The next step will be to strengthen the protection and inheritance of Wudu bee sugar wine, carry out training activities for inheritors, enhance bee sugar wine to add fashion elements of modern people's lives, and increase government investment to fund qualified inheritors to establish intangible cultural heritage workshops. Actively cooperate with universities and cultural and creative enterprises to promote the improvement of product quality and packaging technology related to Wudu bee sugar wine, and promote cross-border integration of products, promote product sales, drive local people to increase income and become rich, and realize the living inheritance of intangible cultural heritage.
Source: Intangible Cultural Heritage Section