Introduction to wine-making sites in the Ming and Qing Dynasties: The pit mud in this pit group is the "sacred mud" for brewing Gujing tribute wine. These cellars are in the shape of a bucket, with a wide mouth and a narrow bottom. The sides of the mouth are about 2.5 meters long and 1.6 meters deep. The side walls and the bottom are all made of soil. The cellar is the carrier for the growth and reproduction of functional bacteria of Gujing Gongjiu, a strong-flavor liquor. After hundreds of years of natural aging, the mud body is black and the cellar is fragrant. The taste, physical and chemical indicators of the raw wine fermented in this cellar group are significantly better than those produced in other cellars.