Many nationalities inhabit in Yibin since the ancient times, which brewed good liquors with varied characteristics during different historical periods, relying on customs and experiences inherited from local generations to generations. It's sourced from historical materials that the Qing liquor brewed by Liao People during the Pre-Qin Dynasty, and betel liquor brewed by Bo People during Qin Dynasty and Han Dynasty, and fruit liquor brewed from wide Raspberry by Jiu Jiu Miao Minority during the Three Kingdoms period, are all the masterpieces of minorities in Yibin, showing the unique understanding and wisdom of ancient Chinese people on brewing techniques.

        Especially during the period of Nan Bei Dynasty (420 A.D -589 A.D.), Yi Minority mixed and brewed the grains, like wheat, highland barley or corn, and finally made the sucking liquor, which initiated the brewing technology with several grains. Sucking liquor is named by its way of drinking. Firstly braise grains as much as possible, and then air-dry them; secondly mix them with distiller's yeast, and put them in an earthen jar; thirdly seal the jar with mud, and cover it with fodder. After ferment for more than 10 days, it's ready for drinking. Unseal the jar, and inject water into it. Holding a straw, the drinker can suck the liquor directly from the jar. Water is add during drinking, until the liquor taste fades away.

        In the Tang Dynasty, the official mill of liquor brewing in Rongzhou made "Spring Liquor" with four grains. One day, in around 743 A.D., the great poet of the Tang Dynasty, Du Fu arrived in Yibin. The prefecture governor of Rongzhou, Yang Shijun set a reception banquet in the East Building, where Dufu tasted the Spring Liquor and the specialty of Yibin, litchi. Du Fu extemporararily created the beautiful phrase  " dark green (as  " Zhongbi"  in Pinyin) picks up Spring Liquor, light red breaks lichi" . And then Spring Liquor was renamed by "Zhongbi Liquor" .

        The process of Wuliangye brewing techniques coming into being, has been influenced by

 " Yaozixue Yeast Liquor"  mostly. It was brewed by the private brewing mill, a family surnamed by Yao in Yibin during the Song Dynasty (960-1279 A.D.), mixing 5 grains of corn, rice, broomcorn, sticky rice and buckwheat.  " Yaozixue Yeast Liquor"  is a most mature embryonic form of Wuliangye.
        When it came to the year 1368A.D. of the early Ming Dynasty, a native of Yibin, with the surname of Chen, inherited the properties of Yao's assets, and summarized Chen's secret recipe, which is being used by Wuliangye. This liquor has two names,  " Yaozixue Yeast Liquor"  called by Brahmins and  " miscellaneous cereals liquor"  called by people at the bottom level, which is the direct former of Wuliangye today. The old cellars of the Ming Dynasty has been reserved till today, with a history of over 600 years, and is still under use now.
        In 1909, the descendant of the Chen's secret recipe, Deng Zijun, offered the liquor on his family banquet. Yang Huiquan, a first-degree scholar(in Chinese, we call him Juren) during the late Qing Dynasty, tasted it and said,  " the name of Zaliang Liquor (Miscellaneous Cereals Liquor) of such good liquor seems ordinary, and the elegant name of Yaozixue Yeast Liquor still cannot express the lasting appeal of the liquor. It is a top-quality liquor brewed with the distillate of five grains, so  " Wuliangye"  is a name suiting both refined and popular tastes, as well as implying the meanings."  This is the birth of the century-long great name of Wuliangye.
        Good liquor is an excellent artistic works. The unique charm in the form of water appearance and fire nature is penetrating into every corner of human life and every aspects of human culture.
        Accompanying the human society, liquor has close relationship and significant impacts on human beings, economy, politics, war, friendship, poem and painting, love and religion.
        China has a long history of liquor culture for thousands of years, which is a shining gem in the traditional Chinese culture, and records the rise and decline of the nation and transmutation of the times, with large output and mellow taste in the prosperity and low output and bitter taste in the depression.
        Liquor culture has experienced the process from royal to the folk, with the turning point as early as Chun Qiu Period, during which liquor drinking was spread from the imperial palace to the common people's home.
        The first city along Yangtze River-the City of Liquor, Yibin, is an epitome of Chinese liquor culture, which has mild climate and wet air, with rain and heat concentrated in the same season, most benefiting the growth of microbes required by brewing. It is said,  " the liquor in Sichuan is the best of the world, but that in Yibin tops the best" .The liquor culture in Yibin has a history of over 2000 years, and Wuliangye is the cream of Chinese liquor culture.
      Multi nationalities have been living in Yibin since the ancient times, which have created varied famous liquors with different features in the history, like clear liquor during the Pre-Qin Dynasty, betel liquor during Qin and Han Dynasties, sucking liquor during the period of Southern and Northern Dynasties,  " Chun Liquor"  and  " Zhongbi Liquor"  during Tang Dynasty,  " Green of Litchi"  and  " Yaozixue Yeast Liquor"  during Song Dynasty, and Miscellaneous Cereals Liquor during Ming Dynasty…