The most powerful god in the city

Yi Di was a winemaker in the Xia Yu era, and according to legend, he was the earliest winemaker in China. Qin Xiang Lü Buwei presided over the compilation of "Lü's Spring and Autumn" has "Yidi Wine". Liu Xiang of the Western Han Dynasty wrote "Warring States Policy: Wei Ce" recorded that "in the past, the emperor ordered Yi Di to make wine and be beautiful, enter Yu, drink and be willing, and said: 'In later generations, there will be people who will die in their country with wine'. There is also a saying that Yi Di invented wine mash, and Shaokang (i.e., Du Kang) invented rice wine. Xu Shen of the Eastern Han Dynasty mentioned in "Shuowen Jiezi Wine Note" that Yi Di made wine mash, and Xia Yu felt that it was too good to drink it, and he was afraid of indulging in it, so he alienated Yi Di. "Taiping Yulan" quotes "Shiben": "Yi Di began to make wine mash and changed five flavors. Shaokang is a rice wine." "Moromi" is a type of "moromi lees" made by fermenting glutinous rice. The sex is soft, its taste is sweet, and it is mostly produced in Jiangsu and Zhejiang. Nowadays, many families still have homemade mash. The mash is white and delicate, the thick paste can be used as a staple food, and the clear juice on it is quite close to wine. The Jin Dynasty Jiangtong's "Wine Message" believes that "the rise of wine is from the emperor, or Yun Yidi, a called Du Kang", since the time of the three emperors and five emperors in ancient times, there are a variety of wine-making methods popular among the people, it may be Yidi or Du Kang to summarize these wine-making methods, so that they will be passed on to future generations.