Chinese wines have a long history of more than 5000 years and unique styles. Chinese wines have little fruit wine, and are mainly brewed with grain raw materials, using wine lees that grow mold as the main microorganism as the saccharification fermenter, fermented repeatedly and semi-solidly, which has become the typical representative of the oriental brewing industry. Since modern times, beer in China has developed rapidly, and the current annual production has ranked second in the world.