Wine-making was first cr
Wine-making was first created in the Xia Dynasty by Dukang, a member of Baishui Kangjiawei family. It was called Dukang wine and was passed down from generation to generation, and the folk wine-making industry flourished. In ancient times, Dukang winemaking was located in Dukang Valley, 7km northwest of the county. Use bamboo shoots as ingredients and draw spring water. After Dukang's death, he was buried near the original wine-making site. The tomb is still there today. There is a Dukang Temple behind the tomb, with a stone tablet erected to worship, commemorate and praise Dukang, the founder of wine-making.
The water used for Dukang’s winemaking is Dukang Spring Water from Dukang Valley. "Liang Zhi" records: The spring gushes out faintly and does not dry up until winter. It flows four miles into the Baishui River. The villagers say that the water has the smell of wine. "Dukang Spring water has been tested and identified by the Shaanxi Provincial Light Industry Bureau and the County Epidemic Prevention Station; the water is neutral, has low hardness, less calcium, and is easy to precipitate, making it suitable for wine making. Water quality determines the quality of wine, and Dukang Spring water is a prerequisite for Dukang wine to become a fine wine. Dukang wine , has a good reputation in ancient times and has been praised from generation to generation. In the Three Kingdoms period, Cao Cao's poem "Dan Ge Xing" said: "Only Du Kang can relieve worries." Later generations of poets also used Du Kang to praise wine.