Wine has a long history in China. However, when Chinese began to produce it is still a question. In 1980, a tightly sealed copper container with liquid was unearthed from an ancient tomb of Shang Dynasty (about 3000 years ago). Therefore, the production of wine already existed in Shang Dynasty. But there is not enough evidence to show more.
Chinese wine was firstly recorded in the book of Shi Ji, written by Sima Qian (145 BC–86 BC). During the Han Dynasty (202 BC–220 AD) emissary Zhang Qian’s exploration of the western regions in the 2nd century BCE, high quality grapes were introduced to China and Chinese grape wine was started to produce.
Tang Dynasty (618–906) is the golden time for the wine production as the production skills were popular among ordinary people. During Yuan Dynasty (1271-1368), large quantities of wine products were sold in the market. The medical value of wine even mentioned in Bencao Gangmu, the most well-known Chinese medical book written by Li Shizhen (1518–1593).
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