Wine-making introduction: The Dai people have been making wine for thousands of years. It is mainly brewed from rice and sorghum and is commonly known as "diaogan wine". The selected rice is first fermented (if it is glutinous rice, it can be washed and dried directly, if it does not need to be cooked and dried), then a medicinal cake extracted from thirty kinds of Chinese herbal medicine is added and cooked together. Generally, 100 kilograms of rice can only make 50 kilograms of rice wine. It can be completed in 4-10 hours, and the temperature is between 50-60 degrees. It has certain medicinal value and can soothe throat, remove fire and relieve pain.