Lychee wine (Chinese: 荔枝酒, lìzhījiǔ) is a full-bodied Cantonese dessert wine made of 100% lychee fruit. This wine has a golden colour and rich, sweet taste. It is usually served ice cold^{[citation needed]}, either straight up or on the rocks with food. Lychee wine is believed to pair better with shellfish and Asian cuisine than with heavier meat dishes. This refreshing beverage can also be used as a cocktail mixer paired with other spirits.

Lychee wine is a low-alcohol and high-flavored Cantonese beverage made of fresh lychee fruits using partial osmotic dehydration techniques. It usually contains 10–18% alcohol, 1–4% sugar and 0.3–1%% acid. The nutrients and flavour are concentrated and retained thanks to dehydration pretreatment and this is also can tell from the product the usage of untreated fruits.

Lychee is made into wines that can be consumed fresh or a few years before serving. Lychee itself has a golden color and unique rosy flavor and lychee wines keep the subtle flavor of the berry in the wine but it is not overpowering. This wine is inherently sweet and pungent. However, additional tannin is usually added to the wine, in order to get rid of the loamy mellow tones.

Archaeology has proved that ancient Sinae brewed wine, although the winemaking technique and flavor might be completely different from the modern age. Lychee wine has been devised in Canton since at least the Tang Dynasty. The Xuzhoufu lychee wine used to be exclusive for the imperial family in the Qing dynasty.

Lychee wine is a healthy fruit wine made of high-quality fresh lychee as raw material, which is fermented at low temperature after washing, draining, peeling, pitting, and juice extraction. The market prospect is broad. Lychee, as one of the unique fruits in Lingnan, has developed rapidly since the 1990s. The planting area has continued to increase and the lychee yield has continued to increase.

However, due to the short harvest period and unsuitable storage of lychee, farmers growing lychee did not get enough profits when the lychee was harvested, which significantly restricted the development of the lychee industry. Although the country has done a lot of research on the preservation and storage of lychee, and the researchers have come up with some solutions, it is still difficult to expand it on a bigger scale due to high costs. Therefore, vigorously producing and developing lychee wine will help solve the problem of first, the short period of time of storage of lychee, and second, the lack of development of the lychee industry. Moreover, lychee wine is comparatively a healthier alcoholic drink and it can meet the needs of people's healthy drinking lifestyle.

The annual production of fruit wine in the world is about 30 million tons. The annual production of lychee fruit in Guangdong Province is more than 5 million tons. If all the fresh lychees produced in Guangdong are used for winemaking, only 1.5 million tons of lychee wine can be produced. In the domestic market in China, Guangdong ’s annual consumption of fruit wine amounts to 300 thousand tons, but China ’s per capita annual consumption of fruit wine is only 0.2 to 0.3 L, which is a big gap between the world ’s per capita consumption of 6 L.

Right now, there are not many manufacturers of lychee wine in China, and most of them manufacturers' production is relatively small. The companies that produce lychee wine are mainly Guangdong Huilai Di Nong Liquor Co., Ltd., Guangdong Changle Shochu Industry Co., Ltd., Guangdong Yinzhou Group Co., Ltd., Guangdong Conghua Shunchangyuan Winery, Guangdong Twelve Ling Liquor Co., Ltd., etc.,