Bamboo mash [raw material] glutinous rice, mash koji. [Method] 1. Soak glutinous rice, steaming, take out, spreading, pouring cold water, and keeping at 30-32 DEG C; 2. Put it into a bowl, evenly put the fermented starter, dig a hole in the middle, cover the bowl tightly, wrap it with cotton cloth, and keep the temperature between 30 ~ 32℃; 3. When the mash floats and the center hole is filled with water juice, it can be eaten. [Features] There are many kinds of Sichuan mash, among which Dazhu mash is the most famous. It has the characteristics of sweet and refreshing taste and overflowing wine.