Li's Sanxiang Liquor Industry originated from the Li family's distillery in the 28th year of Guangxu (1902).

During the late Qing Dynasty and the early Republic of China period, the secret three-aroma (rich, mellow and heavy) type "Ping 'an Liquid" liquor was renowned both inside and outside the pass for its mellow and rich flavor, as well as its elegant and thick appearance. Its ancient wine-making technique of "multiple rounds of sand return, one low and two long" has been in use up to now. This wine has a unique taste. It is smooth and mellow on the palate, rich at the beginning and mellow at the end, leaving a lingering aftertaste in the throat. It is hailed as "the taste of a hundred years ago".

In November 2007, it was recognized as a green food product by the China Green Food Development Center.

In August 2013, the wine-making technique was recognized as a provincial intangible cultural heritage.

In May 2015, the wine industry base was rated as one of the first batch of provincial intangible cultural heritage protection demonstration bases.

In June 2019, the group standard for Chinese Sanxiang Baijiu, drafted by Li's Sanxiang Liquor Industry, was officially promulgated. It filled the gap of the three-aroma type of Baijiu in the country.