This article was published in the 2022 "Intangible Cultural Heritage" supplement of "Bashu Historical Records".
Sichuan liquor traditional brewing techniques
Analysis of cultural heritage factors
Feng Jian
Sichuan liquor industry has a unique human geographical environment and a rich technical history accumulation, and is an important area for the production of fine wine in the past dynasties. In 2006 and 2008, the State Council successively listed the traditional liquor brewing techniques of Luzhou Laojiao, Wuliangye, Jiannanchun, Langjiu, Shuijingfang and Tuopai in Sichuan liquor as the representative list of national intangible cultural heritage; In December 2006, the State Council included the "mud cellar", the key equipment for winemaking in Luzhou Laojiao, Quanxing and Jiannanchun, in Sichuan liquor in the tentative list of China's declaration of world cultural heritage (later changed to the old workshops of the Ming and Qing dynasties and re-included in the relevant tentative list). The total amount of Sichuan wine cultural heritage is the largest in the country and is typical, so it is particularly necessary to analyze the factors of the Chinese heritage of Sichuan wine brewing technology.
One
Cultural heritage consists of both tangible and intangible contents. As a long-standing traditional technique that distinguishes it from other winemaking techniques in the world, the traditional brewing of Sichuan liquor contains rich cultural heritage factors, which run through the process and cultural space of traditional brewing in China's liquor industry. According to the conventional understanding of the liquor industry, the traditional brewing techniques of Sichuan liquor can be divided into three categories: brewed liquor, distilled liquor and blended liquor according to the manufacturing process.
Brewing sake. Brewed liquor mainly refers to the liquor obtained by fermentation, filtration and pressing of koji medicine with fruits, grains and other raw materials, and the technical operation is relatively simple. Brewed wine is generally below 20 degrees, and the irritation is weak, such as rice wine, rice wine, smacking wine, wine, etc. Since the Tang and Song dynasties, poems have contained the color and taste forms of brewed wine, such as: (Tang) Du Fu "heavy blue spring wine, light red lychee", (Tang) Zhenggu "lychee spring ripening to Yulu", (Northern Song Dynasty) Tang Geng "ten thousand households red wine Liuxia"; During the Anti-Japanese War, Chongqing's "Yunfengzheng", which was built in the Qianjia period of the Qing Dynasty, was also famous for brewing rice wine in Sichuan and Guizhou, which was the favorite of thousands of Chinese and foreign drinkers in the "accompanying capital". Up to now, the Miao, Qiang, Yi and other ethnic minorities in the mountainous areas of the basin still follow the skills of brewing small sorrel wine, smacking wine and rice wine. Its raw and auxiliary materials are mostly medicinal koji, grains, sorghum, corn, etc., and related tools mainly include jars, urns, jars, etc. for storing fermentation vessels and bamboo and wood utensils for filtration and pressing.
Liquor. Distilled liquor refers to the liquor obtained by compound fermentation of fruits, grains and other raw materials through koji medicine, and then distillation of fermented products, and the process is more complex. Its liquor degree is generally above 20 degrees, and it has strong irritation, such as Luzhou Laojiao, Wuliangye, Langjiu, Tuopai, Jiannanchun and other liquors. In the process of distilled liquor, according to the fermentation of koji medicine, it is divided into small koji liquor and large koji liquor brewing technology. Among them, Xiaoqu liquor is easy to operate, and it is commonly known as "shochu", that is, sorghum, corn, barley, etc. are used as raw materials, and the liquor is distilled through the solid-state cultivation of bacteria, fermentation with fermentation, and solid-state distillation in Xiaoqu cellar pond. The commonly used utensils in the traditional craft of Sichuan Xiaoqu liquor include Sanhe soil drying hall and various fermentation cellars made of ceramic tiles, clay bricks, yellow mud, clear stones and other materials, which are similar to the brewing techniques of fragrant liquor. In addition, there are all kinds of earthen ventilation beds, ground boxes, ground retorts, heavenly pots, pottery altars, bamboo wine sea and other wine making and wine storage utensils. Daqu liquor is the most widely distributed, the most branched, the most complex and the most representative brewing technique in Sichuan. The process features barley, wheat or peas to make koji, sorghum, wheat, glutinous rice, corn or sweet potato as the raw materials of fermented grains, through the solid fermentation of fermented grains, fermentation while saccharification of fermented grains, the participation of a variety of microorganisms in mixed fermentation, and the distillation of fermented grains in solid retort barrels. The techniques of Daqu liquor include strong flavor type (Wuliangye, Shede Liquor, Luzhou Laojiao, Quanxing Daqu, Jiannanchun, etc.), sauce flavor type (Langjiu, etc.) Daqu liquor brewing technology. Among them, Luzhou Laojiao Liquor, the representative of the strong aroma Daqu liquor, is characterized by "rich cellar aroma, soft and sweet, sweet in the mouth, soft and soft in the mouth, and clean in the tail". Most of the traditional tools and equipment used in the koji-making, wine-making and wine storage process are the same as those of Xiaoqujiu, and the key difference in the process is the process of mud cellar fermentation and "mixed distillation and continuous lees", and the aroma of the liquor mainly comes from the key equipment for fermenting the fermentation of fermented fermented liquor - mud cellar and the "10,000-year-old lees" used in the inheritance. The sauce-flavored liquor is typical of Langjiu, and the taste is characterized by "low but not light, fragrant but not gaudy, elegant and delicate, long aftertaste, and fragrant in the empty cup". The use of gravel cellar, slate cellar fermentation, relying on the special geographical climate of the Chishui River Valley and Tianbao - Dibao wine storage cave storage environment, the process pays attention to "Futian stepping on the song" and "Chongyang sand down", in addition to the use of brick and stone drying hall stacking, rough sand, wine fermentation and large proportion of koji and other processes.
Preparing wines. Prepared liquor refers to the liquor obtained by soaking a certain amount of fruits, spices, medicinal herbs, etc., on the basis of various brewed liquors and distilled liquors, and then filtering or distilling. This kind of wine has the effect of dispelling wind and dampness and strengthening the body in traditional Chinese medicine. The custom of blending medicinal liquor has existed in Sichuan since ancient times, and it is even more prosperous today. According to the "History of the Song Dynasty· Food and Goods Chronicles": "(Southern Sichuan) Han Yi live together, the miasma township is hot, the disease is easy to ride, non-wine can not resist the smoke and fog, and the people are poor and vulgar, and its potential cannot make it sell to the official." Therefore, the government allows the people to "use the land of smoke miasma to allow the people to make their own medicinal wine". When Huang Tingjian was in Rongzhou, he wrote the lyrics "Drunk and Down-and-out· Tao Tao Wuwu", before the orderly cloud: "The old man has stopped drinking for fifteen years. When I arrived in Rongzhou, I was afraid that it would be invaded by miasma, so I raised a glass in the morning. In the historical records, it is also common to see Dihuang wine, chrysanthemum wine, cinnamon wine, Suhexiang wine, perilla seed wine, Daigo wine, yam wine, Tusu wine, Wujiapi wine and other records.
The above are the main characteristics of the traditional brewing process of Sichuan liquor, which involve the physical and non-physical contents related to traditional liquor, such as the development and evolution of raw materials, various traditional utensils required for liquor, the evolution of winemaking concepts, and the geographical and human environment on which the brewing technology is based, which together constitute the cultural heritage content of traditional Sichuan liquor brewing.
Two
From the perspective of the production and consumption channels of liquor, the liquor industry has the characteristics of connecting the chain of industry, agriculture and commerce, and the cultural heritage factor is contained in the planting, production, brewing and consumption of liquor and its auxiliary materials. The following is a brief overview of the cultural heritage factors with physical properties in the brewing technology of Sichuan liquor.
First of all, the traditional equipment and equipment used in winemaking are important carriers for the inheritance and continuation of winemaking microorganisms. From a functional point of view, these utensils can be divided into processing, brewing, and storage utensils required for traditional sake brewing. According to the heritage attributes, it is divided into movable and immovable cultural relics. For example, stoves, drying halls, curved houses, cellars and other immovable cultural relics with the characteristics of ground cultural relics; Such as stills, stone mills, wine seas, funnels, koji boxes, wine jars, wine jars, wine urns, clay and fans and other movable cultural relics with the characteristics of movable cultural relics. In the Baodun culture of the Chengdu Plain four or five thousand years ago, there were all kinds of bronze and pottery products, from the brewing, serving and scooping wine vessels to the warm and drinking vessels, forming a complete functional system of Sichuan wine culture. With the evolution of brewing techniques, the brewing equipment has been constantly updated, and some such as drying halls (traditional drying halls can be divided into mud, brick and stone drying halls) and cellars are endangered. Since the emergence of distilled liquor in Sichuan, the folk mostly use the tamping yellow mud ground as a drying hall, on which the hot distillery lees are touched and kicked, and the fan is cooled down with a grate fan. After the middle of the Qing Dynasty, due to the increase in the amount of chaff shell, the water content of distiller's grains increased, in order to prevent the aggravation of the mud smell in the wine, and then bricks and stone slabs were produced. As for the cellar pool, it is an important fermentation vessel for winemaking, and the Sichuan wine cellar pool is roughly divided into three categories, namely the small qu wine cellar pool, the gravel wine cellar pool of the sauce-flavored wine and the mud cellar pool of the strong aroma wine, among which the strong aroma wine cellar pool has the characteristics of "continuous use all year round" and "does not provide fermented grain, and the microorganisms of the cellar cellar will die", and the "Luzhou Daqu Laojiao Pond Group" and "Quanxing Daqu Cellar Pond Group" in Sichuan are mostly strong aroma wine cellar pools that have been announced as cultural relics by the State Council.
Secondly, the evolution and replacement of raw and auxiliary materials for winemaking is closely related to the economic and political conditions in the historical period of Sichuan. Winemaking is inseparable from rice, wheat, sorghum, corn, sweet potatoes and other crops, from the perspective of winemaking technology, a history of the development of Sichuan wine is a history of planting and popularization of winemaking raw materials in Sichuan.
Sichuan has a long history of rice cultivation, and some data indicate that it can be traced back to the middle Neolithic period. In recent years, rice field models unearthed from Han tombs in Pengshan, Meishan, Leshan, Emei, Guanghan, Deyang, Mianyang, Luzhou and other places show that by the Eastern Han Dynasty at the latest, rice became the primary food crop in the area from Luzhou in the south to Mianyang in the north. The study also shows that by the Tang and Song dynasties, rice cultivation was not only widespread in rivers, plains and valleys, but also in the southeast parallel ridge valleys. In the Qing Dynasty, rice cultivation expanded to the basin area of southern Sichuan, and southern Sichuan, western Sichuan and eastern Sichuan became the main rice producing areas and rice production places.
Sichuan has a long history of wheat crop planting, and from the perspective of traditional wine-making technology, wheat is the main raw material of fermented rice and koji. Before the popularization of winter wheat, classical wheat plants such as barley, oats, buckwheat and spring wheat were widely planted in Sichuan. The naked barley in barley, also known as "barley", is the staple food in the alpine region, and the literature records that there was a history of barley brewing in western Sichuan before the Tang Dynasty. The introduction of buckwheat into Sichuan is related to the eastward expansion of Tibet in history, and it was cultivated in northwest and southern Sichuan to the Ming Dynasty. According to Zeng Zongye's "Chinese Famous Wine Chronicle", to the Ming Dynasty, buckwheat, sorghum, japonica rice, glutinous rice and wheat were mostly used in places such as Xuzhou in Pennan to make "miscellaneous grain wine". Spring wheat has a long history of planting in Sichuan, mostly produced in the alpine region, on the occasion of the Tang and Song dynasties, spring wheat was introduced into the Three Gorges area from the north of the basin, Su Shi Shiyun: "Take a boat into Chu and trace Bashu, the swirl is deep and the autumn water is high; When he returns, he will be unharmed and unrewarded, and the ripe wheat on the mountain can be used as mash. "Because spring wheat is an autumn harvest crop, especially with the population growth of Sichuan in the Tang Dynasty, in order to survive the summer famine, winter wheat sown in winter and harvested in summer appeared on the historical stage, and soon became popular in Sichuan. Since the end of the Qing Dynasty, winter wheat has begun to occupy the primary position among dryland crops in Sichuan.
Sorghum is the main raw material for Sichuan wine brewing today. Judging from the literature, Sichuan has sorghum production in the Jin Dynasty at the latest, and Zhang Hua's "Museum Chronicles" contains, "three years of planting Shu millet"; According to the "Taiping Huanyu Chronicle", the Song Dynasty had "millet millet" in the Meizhou area; According to Zeng Zongye's "Chinese Famous Wine Chronicle", in the Ming Dynasty, in addition to Meizhou and Kuizhou in the eastern part of the basin, Xufu and Luzhou have been the main sorghum producing areas. In the Qing Dynasty, "the scope of sorghum cultivation expanded to the basin and the Han agricultural areas in southwest Sichuan, but the banks of the Sichuan River in the south of the basin were the most dense, which was basically the same as the distribution of famous wine workshops today."
Corn is the main brewing material after sorghum. Compared with rice, millet and other food crops, maize has the characteristics of temperature and humidity, high yield, storage tolerance and hunger tolerance. According to Mr. Guo Shengbo's research, after corn was introduced to China in the Ming Dynasty, it was introduced into the Sichuan Basin from the southwest and northwest of Sichuan respectively. After the end of the "Qianjia Reclamation", corn cultivation was popularized, and after the middle of the Qing Dynasty, it became the second only grain crop after rice and wheat. According to volume 2 of Wu Qijun's "Examination of Plant Names and Facts", maize is "commonly known as Baogu, the grain of mountain farmers, and it is regarded as abundant, and it is made and milled". According to the investigation, there is still the custom of making wine with corn in the mountainous area of the basin. Sweet potatoes were introduced to Sichuan at about the same time and in the same way as corn, and with the catastrophe in Sichuan in the middle of the Qing Dynasty, sweet potato cultivation became popular in Sichuan.
Thirdly, the construction layout of Sichuan wine workshops in Sichuan Province was finalized in the middle of the Qing Dynasty, and this pattern still has regional cultural landscape value. According to Mr. Zhang Xuejun's research, the formation of the historical pattern of Sichuan wine is closely related to the rise of water and land transportation, commercial and trade networks and towns in Sichuan. From the perspective of land routes, during the Qing Dynasty, Sichuan formed an official road traffic with Chengdu as the center, and the East Road (through Neijiang to Chongqing), the Middle Road (through Nanchong, Dazhu, Dachuan, Wanxian), the West Road (through Ya'an, Dajian Furnace into Tibet), and the North Road (through Mianzhou, Guangyuan into Shaanxi); From the perspective of waterways, the Jinsha River section, the Three Gorges section of the Yangtze River, the Sichuan-Yunnan Yongning Road, the Sichuan-Guizhou Chishui River, the Qijiang River and the Wujiang River were all carrying out large-scale dredging from the early Ming Dynasty to the middle of the Qing Dynasty. Driven by the inter-provincial trade of Sichuan rice, Sichuan salt, Yunnan copper, Guizhou lead, etc., commercial agriculture and urban trade activities are unprecedentedly active, and the circulation of Sichuan wine has a broad sales market. From the perspective of spatial layout, most of the Sichuan liquor workshops and sales points are distributed in the upper reaches of the Yangtze River such as Minjiang, Tuojiang, Fujiang, Jialingjiang, Qujiang and other towns along the river.
In addition, specific to the towns where the liquor industry is produced and sold, the distribution of liquor production workshops and workshops (commonly known as pots, houses, roasters, troughs, wine households, etc.) is also regional. These workshops have the characteristics of small production scale, self-production and self-sale, front shop and back shop. In order to facilitate the transportation of goods routes, most of them are located in the main transportation routes and prosperous places of commerce. According to the author's investigation, today's Luzhou Laojiao, Langjiu, Wuliangye and Quanxing liquor industry still show the traditional layout characteristics of the traffic arteries adjacent to the towns or near the river, such as Luzhou Laojiao "Xietaixiang", "Yuhouxiang", "Hongshengxiang", "Dafudi", "Mellow Fengyuan" and other Qing Dynasty workshops are mostly located in Changtuo Liangjiang Bank. The Langjiu workshop group is located at the mouth of Erlang Town, Chishui River. Wuliangye "Lichuan Yong", "Changfa Sheng", "Quan Hengchang", "Tingyue Building" and other old trough workshops are located in the Minjiang River and Jinsha River Bank Road. Chengdu Shuijing Street's "Zhou Yi Cangyong", "Xie Yufa", "Hu Qing Fenglong", "Yang Yifeng", "Peng Babaichun" and other troughs are located outside the east gate of Chengdu where water and land transportation converge, and it is the primary water transport terminal of Chengdu Unicom Sichuan River. When the liquor industry is in full bloom, the whole Sichuan is shrouded in the smell of liquor, which has become a unique cultural landscape of Sichuan liquor.
In addition, the physical cultural heritage factors also include the liquor with different aromas, tastes and colors brewed under various traditional techniques (from the descriptions of the flavors of Sichuan liquor such as Luzhou Laojiao, Jiannanchun and Quanxing in the distilled liquor techniques of the previous national wine appraisals, it can be seen that Sichuan liquor presents the characteristics of richness, thick flavor, sweetness, cleanness and long fragrance), as well as the physical building objects related to the production and sales of liquor, such as various physical liquor elements that embody the functions of koji blanks, sake lees, cellar ponds, rice warehouses, wine storage areas, sacrificial places, and liquor workers' residences.
Three
The traditional brewing techniques of Sichuan liquor run through the brewing process of the liquor industry, and they mainly rely on long-term oral transmission between masters and apprentices, which is a concentrated summary of people's traditional knowledge and practical experience in nature.
First of all, the traditional brewing technique of Sichuan liquor is a collection of several major technical systems such as cellar raising, koji making, fermentation, distillation, blending, and aging. In these links, the traditional brewing techniques of several famous wines have their own characteristics and are well-known at home.
The cellar pond is an important fermentation vessel for Sichuan liquor brewing, they are the main reason for the diversity of Sichuan liquor aroma type, when the method of cellar fermentation was created, there is still no conclusive conclusion, there are mainly Mr. Wang Yan's "Jin Dynasty and Luzhou Laojiao" Ming Dynasty Hongxi Year Production" two statements, from the history of wine-making crops in Sichuan planting history and the development of wine-making technology, the author is more inclined to the latter. "After more than 20 years, the mud gradually becomes soft from brittle and hard, the mud color turns from black white to black, and red and green colors produce a strong fragrance, and it initially becomes a fermented old cellar, and year after year, the product quality is getting higher and higher. The longer the cellar, the better the wine." At present, from the perspective of Sichuan, the number of cellar ponds preserved in Luzhou Laojiao for more than 100 years ranks first in Sichuan wine, and they are still scattered in the streets and alleys of Luzhou City, and have now become a national cultural relics protection unit.
The traditional koji-making techniques of Sichuan liquor are divided into large koji and small koji-making techniques, which have a long history in Sichuan, and they are quite different in terms of products, raw materials, microorganisms, dosage and origin.
The traditional fermentation of Sichuan wine is mainly an important process link in which starch-containing raw materials are converted into ethanol under the combined action of microorganisms and enzymes, which are divided into two types: strong aroma and sauce aroma. The former pays attention to the use of broken grains in brewing, the mixture is dug deep and low, the retort is lightly sprinkled and evenly spread, the mixed steaming and mixed firing is slow-fire steaming wine, the grain is steamed over high fire, the stalk is cool, the mixed medicine is kicked and touched, and the "front slow, middle stiff, and slow fall" when entering the cellar for fermentation, "one look, two smells, three tastes" when opening the cellar, and the yellow water is "dripping cellar diligent scooping", and it is also necessary to pay attention to the operation of layered pile-up, continuous dregs and ingredients. The latter conforms to the seasons and warm changes in the Chishui Valley, and strictly pays attention to seasonal production. Every year in the Lunar Calendar, the first time to throw wine paste, called Xiasha; A month later, a second fermentation is thrown, which is called rough sand. From the beginning of Chongyang, the same batch of raw materials has to go through 9 times of cooking, 8 times of koji, accumulation, cellar fermentation, 7 times of wine before discarding, which lasts for a year, during which there are also techniques such as high-temperature accumulation, high-temperature distillation and long-term storage.
The blending of Sichuan liquor is also an important and special science. Since the brewing of liquor relies on nature and manual operation experience to a certain extent, different seasons, different rounds, new cellars and old cellars, new liquor and old liquor present different flavors, blending is the process of blending liquor with different liquor qualities to ensure that the flavor and quality of the product are basically the same. This requires a technician to conduct a comprehensive tasting of the trace aroma components of the liquor, and then carry out meticulous and complex blending and blending. An experienced blender can blend inferior liquor with high-quality liquor into high-quality liquor, and pair secondary liquor with secondary liquor, and the traditional brewing technique of Tuopai qujiu - peeling cellar (Sichuan Provincial Intangible Cultural Heritage Protection Center/Photo) to produce good liquor, and even perceive problems in the winemaking process through a simple wine evaluation, which is all done by the blender's senses and experience.
The aging of Sichuan liquor is an important part of the wine quality. The process of aging is the process of physical and chemical changes between different properties of liquor or between liquor and soaked drugs, and it is also the process of brewing, distilling and blending liquor accumulating in storage vessels over time and then changing from dry and spicy to elegant and mellow. The quality of the aging process is closely related to the material, size, temperature, humidity, time and other factors of the storage container.
Secondly, there are rich songs, formulas, proverbs, etc., which reflect the experience summary of the traditional brewing techniques of Sichuan liquor, which show the traditional cultural content of "the unity of heaven and man" and "harmony of yin and yang" in the brewing of Sichuan liquor. For example, in the pursuit of environmental harmony, the traditional liquor brewing industry has summed up the experience of "water is the blood of wine" and "famous wine must have good springs", and most of the traditional Sichuan liquor has built the winery in high-quality water sources, such as the "Longquan Well" in Luzhou Laojiao, the "Langquan Well" in Langjiu, the "Xue Taojing" in Quanxing, and the "Anle Spring" in Wuliangye are the best examples. For example, in terms of koji making, "koji is the bone of liquor" shows that Sichuan liquor brewing pays special attention to open koji-making, and pays attention to the harmony and unity of koji blanks and the environment, and through full fermentation in the environment, the aroma substances can be stored to the greatest extent. The "wine-making song" in the traditional brewing skills of Luzhou Laojiao also summarizes that "the yin and yang in the wine are hidden deeply." Yin and Yang movement, because of the use of profits". For example, in the brewing technology of strong aromatic liquor, there has been a summary of "low temperature into the cellar, slow saccharification of grain grains, and fermentation and heating into wine", fermentation of distiller's lees in the cellar and heat is "yang", and fermentation in the mud pond is "yin", so that the "yang" of the fermentation process and the "yin" of the mud cellar are balanced to make fine wine. In addition, in terms of taste, the new liquor body mostly presents a dry and spicy "yang" style, and through cave aging, harmony is sought in the "yin" environment of constant temperature and humidity, and then a mellow and gentleman-like wine is obtained. In addition, in the process of grain selection, cellar opening, dregs, and winemaking, traditional brewing also pays great attention to the balance of yin and yang. The operation of these winemaking techniques often exists in the thoughts of the winemaker, and is not determined by instrumental measurements, so different technicians will inevitably brew different styles of wine.
Thirdly, the rich folk customs contained in the traditional brewing skills of Sichuan liquor are the cultural support of the traditional brewing of Sichuan liquor. China is an agricultural country with an original calendar system, and the 24 solar terms of the lunar calendar play an important role in agricultural production, and people have formed the custom of arranging agricultural affairs according to the 24 solar terms of the lunar calendar. Winemaking is a traditional handicraft derived from the process of grain processing, and is also closely linked to agricultural practices and climate change. For a long time, the traditional brewing techniques of Sichuan liquor have formed a set of traditional production sequences based on agricultural time in the process of practice, such as the "Dragon Boat Festival Stepping Song, Chongyang Xiasha" of sauce-flavored liquor, and the summer cellar rest of strong-flavored liquor. Due to the fact that the brewing technology is spread among the people and combined with a variety of cultural elements, and penetrates into many fields such as production, life, etiquette, customs, folk customs, etc., making liquor not only as an important handicraft is widely valued, but also promotes the people of Sichuan to drink and drink happily, and then forms a rich and diverse wine ceremony, wine customs, wine order, wine ceremony, wine song, wine poem, wine words, wine dance and other folk customs and folk customs content, Sichuan wine thus left the wine scenic spots and historical sites of the past dynasties, wine poetry is also very rich, in this sense, In addition to the essence of traditional Chinese science and technology, the traditional brewing technology of Sichuan liquor is also a catalyst for Sichuan literature and art, and an irreplaceable element of Sichuan folk customs and economic development.
In addition to the above factors, there are also important institutional elements for the development of Sichuan liquor, such as relaxed liquor industry policies. From the liquor monopoly policy implemented by Emperor Wu of the Han Dynasty to the later tax liquor policy, the profit from liquor has become the main driving force for the country to promote the progress and development of the liquor industry. According to this principle, those liquors that meet the quality standards and are not susceptible to alcohol poisoning after drinking become the leading brands in the market, which has also become a necessary measure and content to maintain the excellent quality of the traditional skills of Sichuan liquor today.
Four
To sum up, the traditional brewing technique of Sichuan liquor embodies the essence of the historical wisdom and artistic creation of the Chinese nation, and its cultural heritage factor is an important technical essence of China's agricultural civilization and an important component of the history of Chinese civilization. In the current modernization drive, these factors need to be properly protected and utilized.
First of all, strengthen the protection of ancient traditional liquor skills in the period of agricultural civilization. At present, the current international industrial heritage protection is based on the general law of Western economic and social development, reflecting the concept of heritage management in Western society. Calling for the further division of industrial heritage in the narrow sense (i.e., the relics of the industrial revolution in the strict sense) and the industrial heritage in the broad sense (including the relics of the industrial revolution and the relics created by human technology before it) in accordance with the chronology of the industrial heritage in the Nizhny Tagil Charter ("from the beginning of the industrial revolution in the second half of the eighteenth century and the roots of primitive industry"), and to take full account of the particularities of the industrial development of China and other non-Western countries, The relics of ancient traditional technologies, including traditional brewing techniques of liquor, that are involved in the period of agricultural civilization around the world have been effectively protected.
Secondly, the research on the frontier topics of wine industry heritage standards and management experience should be carried out. According to statistics, there are more than 20 representative works of intangible cultural heritage and nearly 10 national cultural relics protection units among the wine crafts, sites and workshops included in China's national cultural heritage protection. They reflect the characteristics of China's brewing technology, have originality and uniqueness in the world, and are the historical witness of the Chinese nation's outstanding contributions to human civilization. It is suggested that research on the standards, maintenance, planning and utilization of wine industry heritage should be carried out to provide guidance for the establishment of the management of wine heritage with Chinese characteristics.
Third, it is necessary to formulate a strategic plan for the protection and management of China's liquor industry heritage as soon as possible. This work includes, but is not limited to: establishing heritage standards for China's wine industry; Formulating a plan for the protection of China's liquor industry heritage; Establish a national and provincial list of China's liquor industry heritage; Pay attention to the social and economic development of the areas where the existing wine craft heritage is located (including towns and villages), and strengthen the protection and utilization of the wine industry heritage, while taking into account the social and economic benefits.
(This article was published in the 2022 "Intangible Cultural Heritage" supplement of "Bashu Historical Records")
The content of this article is original
Please indicate: "Source: Fang Zhi Sichuan"
Source: Sichuan Provincial Office of Local Chronicles
Author: Feng Jian (Director of the Party History Research Office of the Luzhou Municipal Committee of the Communist Party of China (Luzhou Local Chronicles Work Office))