Dongshan Yao village is located in the mountains, the heavier, to cold, nourishing Qufeng wet on physical fitness is important. So drinking became Dayaoshan life habit, almost all men and women,old and young addicted to alcohol, all the year round home constantly wine. Dongshan Yao will eat wine, more wine. Wine m is specially planned to grow, Chinese village village stockaded village women will do, and will do wine, wine has its own boiling cooker and Tianguo wine. Besides being used for soju (i.e., cooking rice wine), water (i.e. wine into the amount of water, the lees liquor into), the most important is the liquor (i.e. winter wine). No holidays, poor people are generally not brewed liquor, and the liquor is in poor Yao, also want to brew a few cylinder system. It is not only to drink tea to entertain guests traditional things, important is the spring production, five production in June the grass to diet and heat Jieshu thirst quencher satiety. Dongshan Yao wine with rice, sorghum, millet in addition, corn and other grain, poor people more is the hill of wild fruit sand grain seed. The spiny shrub though undersized, but the result is particularly much, frost after fruit to become red, you can pick the sun, slightly to moisture can be mixed rice or sorghum wine. There is a small chestnut. After the beginning of winter, the mountain is covered with small chestnut ridge on sub ripe yellow. Yao women carrying rice basket mountains picking chestnut seeds, some one is hundreds of pounds, put in the home the shell off, with the basket will be installed in the water chestnut seeds, soak for several days, always will seed astringency bubble to go after, back mixing steamed in rice or sorghum, plus wine medicine can wine. If used to make wine, wine will put heavy, into a drink, wine gas strong, distiller's grains to the entrance, so make liquor more. If you want to brew winter wine, it should be carefully prepared.
Brewing winter wine, must after the beginning of winter water. Raw material equipment, should use proper high glutinous rice. With glutinous rice with sorghum sorghum liquor called, with corn, called corn liquor, with Kamiku Kiko, called Li Shuzi liquor. Pure glutinous glutinous, only the rich brew one or two cylinder for drink. People in general are more grains liquor. Sand grain seed liquor liquor, Kuri Kiko is poor families mainly liquor making raw materials.
Liquor brewing, the glutinous rice and mixed cereal or fruit mix, soaked in water for twelve hours, then use bamboo dustpan woven with water filter in, pour the steamed wood steamer. Wine mug, must be clean, not stained with salt and oil, cylinder with yeast. Put the steamed glutinous rice (i.e. stuffed food and drink) was spread out on a big dustpan cooling when the temperature is suitable, will then grind into powder, sprinkle with glutinous rice in the mix evenly by hand, and then live in sub scoop a small amount of warm water, mix the right amount of yeast, the water splashed to the glutinous rice. All mix well, the glutinous rice scoop into the cylinder pressure, opened in the middle of a small hole depth of five to seven inch. Bamboo is the tank cover, then the whole tank barrier into the old heap chaff chaff, from top to bottom was Yanyanshishi, bran and, after 48 hours of fermentation the wine. This will be bran aside, make it keep ventilation fever, into the wine sweetness, such as let it fever, it will burn out sour wine.
Fermented glutinous rice into the winter, for wine, will prepare a sea altar, washing and drying, will lead to the liquor into the sea in the altar, some Haitan can hold three or four cylinder arrack. Haitan filled, plus the lid, and lime and paper fiber mixed into mortar, the altar mouth sealing good, stay to spring out when it begins to take bad production. After sealing the arrack, color is light yellow, sweet as honey, smell fragrant, pure and refreshing drink, and has the function of refreshing, Xiaoshi, Jieshu, satiety etc.. Precious jade in addition to their own before the meal, scooping sand tank against the spring water to drink a bowl to eat, there is a guest. Those precious jade act, one into the village entry, man will put on a small table in a small bowl, a dish of pickled ginger, beans and vegetable dish, then put on the bowl, put a large sand tank winter wine, full filled, at least you drank two bowls, only you think highly of the master, enough friends, eat at noon dinner only liquor hospitality, otherwise they will blame you have no sincerity to people.
Winter wine have more important work, that is 5 barren June, hot weather the childbirth grass, day heat and thirst, Dayaoshan wells less, many mountain
There is no spring weir. In the mountains, will use a keg bowls of liquor, to the edge of the well washed up on a bucket of water, mentioned above, when the labor thirsty to drink a bowl of thirst, hungry drink a bowl full belly, had to stop work to go home for dinner. There is a traditional custom is mentioned: Mountain arrack, where people crossing the road, thirsty, or hungry, as long as you ask, the owner will ask you to drink wine, never blame you greedy. Because of the custom of Yao Yao village, though in those mountains in the distance, in the heat of the 5 barren in June, also don't worry about water hungry.
 东山瑶乡地处高山，寒气较重，借酒驱寒，活血祛风湿对强身健体有重要作用。因此饮酒便成了瑶山人生活中的习惯，几乎男女老幼都嗜好喝酒，一年四季家中不断酒。东山瑶家会吃酒，更会酿酒。酿酒用的米是特地计划种植的，酒药村村寨寨的妇女都会做，酿酒男女会做，煮酒有自己的熬酒灶锅和天锅。除可做烧酒(即蒸煮的米酒)、水酒(即酿好的酒放入适量的水，将酒糟的酒泡制而成)外，最为重要的是糟酒(即冬酒)。不逢年过节，贫困人家一般不会酿制烧酒，而糟酒则是在再贫困的瑶家，也要制酿几缸。它不仅仅是以酒代茶招待客人的传统之物，重要的是春耕生产，五六月上山蓐草用以祛热解暑止渴饱腹的重要饮食。东山瑶家酿酒除用稻米、高粱、粟子、玉米等粮食外，穷困人家更多的是用山上的野果沙粮籽。这种带刺灌木虽然长得矮小，但结果特别多，霜降后果子变红，即可摘回一晒，稍去水气就可掺合大米或高粱酿酒。再有一种就是小栗树。立冬后，满山满岭的小栗树上结的子已成熟变黄。瑶家妇女便背着米箩上山采摘栗树籽，有的一采就是数百斤，放在家里将壳脱去，用箩筐将栗树籽装好，放入溪水里浸泡数日，一直将籽中涩味泡去后，拿回来再掺在大米或高粱里蒸熟，加上酒药便可酿酒了。如果用来制作烧酒，酒药就要放重，成酒后，要酒气浓烈，酒糟难以入口，这样煮出的烧酒就多。如果要酿冬酒，那就要精心配制了。  
    酿制冬酒，一定要立冬后的井水。原料的配备，要用一定的大糯米。用大糯米配上高粱叫高粱糟酒，配上粟米，叫粟米糟酒，配上栗树子，叫栗树子糟酒。纯大糯糟酒，只有富户酿一两缸留作自饮自食。一般人家多是杂粮糟酒为多。沙粮籽糟酒、栗树子糟酒更是穷困家庭主要酿酒原料。  
    糟酒的酿制，首先将糯米和掺合的杂粮或野果拌匀，用水浸泡十二小时以上，然后用篾织的撮箕装好将水滤于，倒入木甑里蒸熟。酿酒用的缸子，一定要清洗干净，绝对不能沾上食盐和油，缸壁上抹上酒药。把蒸熟的糯饭(即酿酒饭)倒在大簸箕里摊开凉得温度适宜后，将酒药碾成粉沫，洒入糯饭中用手合拌均匀后，再用箪子舀少量温水，拌入适量酒药，将水泼洒在糯饭上。一切拌合好后，将糯饭舀入缸中压紧，中间开一深五至七寸的小孔。用竹厢把缸子盖好，然后将整个缸子垒入谷壳老糠堆里，从上到下塞得严严实实，用谷糠蒙好，经48小时发酵即成酒。这时便可将谷糠拨开，使它通气退烧，保持成酒甜度，如再让它发热，酒就会烧坏变酸。  
    酒酿成后，留作冬酒的，就要备一个大海坛，洗净烘干后，便将酿成的糟酒舀入大海坛里，有的海坛可装三四缸糟酒。海坛装满后，加上盖子，并用石灰和纸筋拌成灰浆，把坛口密封好，待来春大搞生产时才开坛取糟。经过密封的糟酒，色呈淡黄，甜如蜜汁，闻之香气扑鼻，饮之纯合爽口，且有提神、消食、解暑、饱腹等多种功能。瑶家除自己进餐前，舀大砂罐兑上泉水喝一碗再吃饭外，还有就是招待客人。凡是到瑶家办事，一进寨入门，主家就会摆上一张小方桌，用小碗盛上一盘酸姜、豆角等素菜，然后摆上大碗，提来一大砂罐冬酒，满满地斟上，最少要你喝上两碗，才算你看得起主人，够朋友，中午正餐吃饭时才有烧酒招待，否则就会怪罪你对人没有诚意。  
    冬酒还有更重要的用场，那就是五荒六月，暑热的天气上山蓐草时，天热口渴，瑶山的水井少，很多山地
上都无泉堰。在上山时，就要用一个小木桶装上几碗糟酒，到井边冲上一桶泉水，提到地里，劳动时渴了喝一碗止渴，饿了喝一碗饱肚，一直到收工才回家吃饭。还有一个传统习俗就是：提到山上的糟酒，凡有人过路，口渴了，或肚饿了，只要你发问，主人都会请你喝酒，绝不责怪你好酒贪吃。因瑶家有这种良好风俗，尽管进入瑶乡山高路远，在暑热的五荒六月，也不要为缺水肚饿担忧。]