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Alcoholic drinks from China
A 6th-century recipe from the Qimin Yaoshu for a quick white rice wine and the qu cakes that start it. Roasted, steamed and raw wheat is mixed with hu-leaf (胡葉) water, pressed into round cakes and left in mulberry ash for three weeks while mould grows. Glutinous rice is soaked until sour, steamed and mashed with the qu overnight, then strained and fed once with hot rice.
| Wheat, finely ground, for the qu3 dan (1 dan roasted, 1 dan steamed, 1 dan raw) | [qmys-ws][qmys-siku] |
| Hu leaves (胡葉) | Boiled, cooled overnight and kneaded into the wheat; fresh leaves also cover the cakes. The text does not say which plant 胡葉 is.[qmys-ws] |
| Glutinous rice (糯米), washed in cold water1 dan (1 hu) | [qmys-ws][qmys-siku] |
| White-mash qu, washed 3 days ahead, sun-dried and sifted to a fine powder1 dou | [qmys-ws][qmys-siku] |
| Water6 dou | [qmys-ws][qmys-siku] |
| Rice-soaking water, boiled down from 2 dou6 sheng | [qmys-ws][qmys-siku] |
| Glutinous rice, cooked and added hot as the final feed (汛)1 dou | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter: white-mash qu (白醪麴) made in the 7th month |
Total time across the recorded steps: 24 days – 26 days
What changes: Wheat meal and hu-leaf water are pounded and trodden into round cakes
Made in the 7th month. The hu-leaf water is boiled and left overnight to cool before it is kneaded into the wheat. Output: round qu cakes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A 6th-century recipe from the Qimin Yaoshu for a quick white rice wine and the qu cakes that start it. Roasted, steamed and raw wheat is mixed with hu-leaf (胡葉) water, pressed into round cakes and left in mulberry ash for three weeks while mould grows. Glutinous rice is soaked until sour, steamed and mashed with the qu overnight, then strained and fed once with hot rice. Made in 7 steps over 24 days – 26 days. The longest step, dip the cakes in boiling hu-leaf water and lay them in mulberry ash under fresh leaves, takes 21 days (Jia Sixie 2026).
| Main step | 21 daysReported[qmys-ws][qmys-siku] | Dip the cakes in boiling hu-leaf water and lay them in mulberry ash under fresh leaves |
|---|
Unlike the divine-qu wines of chapter 64, which are fed with grain many times over weeks, white-mash wine is soured, mashed overnight, strained and fed only once, so it is ready in a few days. Its qu cakes are cured in mulberry ash under hu leaves rather than on the floor of a shut room.
The qu cakes are left for mould to grow on them, and the text does not say which moulds. A review of Aspergillus species says that many strains of Aspergillus flavus make aflatoxin and that A. flavus has been mistaken for the koji mould Aspergillus oryzae, which does not. The recipe keeps each brew in its own jar.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (Jia Sixie, 6th century), juan 7, chapter 65, recorded as the family method of Huangfu of the Ministry of Personnel.
