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Soft drinks from China
A 6th-century recipe from the Qimin Yaoshu for a sour drink kept going all summer. On a night before the Qingming festival, hot cooked rice is packed into a jar until it is nearly full, and a few days later the liquid has turned sour. Every three or four days a bowl of fresh rice goes in, and cold well water replaces whatever is drawn off.
| Hot freshly cooked riceEnough to nearly fill the jar | Cooked at night and put in the jar at cockcrow, before the Qingming festival in the 3rd month[qmys-ws] |
| Freshly cooked rice, from the household's daily cookingOne bowl every 3–4 days | Keeps the jar fed[qmys-ws] |
| Cold water, freshly drawn from the wellAs much as is drawn off | Added each time sour water is taken out[qmys-ws] |
Total time across the recorded steps: 3 days – 4 days
What changes: Hot cooked rice is packed into a jar until it is nearly full
Output: jar of hot rice.
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 sour drink kept going all summer. On a night before the Qingming festival, hot cooked rice is packed into a jar until it is nearly full, and a few days later the liquid has turned sour. Every three or four days a bowl of fresh rice goes in, and cold well water replaces whatever is drawn off. Made in 4 steps over 3 days – 4 days. The longest step, feed the jar and top it up, takes 3–4 days (Jia Sixie 2026).
| Main step | 3–4 daysReported[qmys-ws] | Feed the jar and top it up |
|---|
Unlike a single batch of sour gruel, this jar is never emptied. It is fed with a bowl of new rice every few days and topped up with cold water, so by the text's account one start in spring lasts the whole summer.
The Qimin Yaoshu gives no safety advice, and no modern test of this recipe was found. In general, spores of Bacillus cereus survive cooking above 100 °C, and cooked rice kept in a warm, moist, starchy place can let them grow and make the emetic toxin cereulide (Schopmeyer et al. 2026). The recipe packs hot cooked rice into a jar, tops it up with cold well water and keeps it going through the summer. Fermented grains, including japonica rice, and fermented drinks have also been linked to bongkrekic acid, a bacterial toxin that can be fatal, even in acidic foods [han2023]. Neither toxin is reliably destroyed by heat, and souring cannot be relied on. This is a historical record, so do not make it to drink.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu, volume 9, chapter 86 (飧飯). The book was finished around 544 CE by the Northern Wei official Jia Sixie. In the same chapter, the text says the sour water and 飧 stay unspoiled and the jar stays full through the summer, which it calls remarkable.
