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Meat from Northern China
A 6th-century Qimin Yaoshu recipe for meat jiang. Fresh lean beef, mutton, roe deer, deer or rabbit is chopped fine and mixed with dried qu powder, white salt and huangzheng, packed into jars, mud-sealed and set in the sun; after 14 days it no longer smells of qu and is ripe. This entry is a reading of the text, which names no microbes.
| Fresh lean meat, finely chopped, fat removed1 dou | Old dried meat will not do; fat makes the jiang greasy[qmys-ws] |
| Qu powder, sun-dried and sieved through silk5 sheng | [qmys-ws] |
| White salt2.5 sheng | [qmys-ws] |
| Huangzheng, dried, pounded and sieved1 sheng | [qmys-ws] |
| Broth of a freshly killed pheasant (or chicken) boiled until the meat falls apart, or good wine | Added cold to thin the ripe jiang[qmys-ws] |
| Starter | qu (麴) and huangzheng (黃蒸), mixed in with the meat and salt |
Total time across the recorded steps: 14 days
What changes: Fresh lean meat is trimmed of fat and chopped fine
Freshly killed meat is used, fat removed and chopped fine; cuts with bone are pounded with the bone after mixing, since marrow makes the jiang rich.
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 Qimin Yaoshu recipe for meat jiang. Fresh lean beef, mutton, roe deer, deer or rabbit is chopped fine and mixed with dried qu powder, white salt and huangzheng, packed into jars, mud-sealed and set in the sun; after 14 days it no longer smells of qu and is ripe. This entry is a reading of the text, which names no microbes. Made in 4 steps over 14 days. The longest step, mud-seal and set in the sun, takes 14 days (Jia Sixie 2026).
| Main step | 14 daysReported[qmys-ws] | Mud-seal and set in the sun |
|---|
Meat jiang is made with qu, huangzheng and salt, like bean jiang, not with cooked rice as zha does. Its quick variant uses heat from a buried dung fire and is ripe the next day.
The text's own rules: old dried meat makes the jiang bitter and greasy, and fish or meat jiang made in the 12th month has no worms through summer; made in other months it tends to breed worms. Those rules are not about botulism. Meat mud-sealed airtight in a jar gives the low-oxygen conditions C. botulinum needs, and WHO names meat products among foods that have carried its toxin. The quick variant is the most exposed: it has less salt, and WHO says spores can survive boiling for several hours, so heating the bottle in boiling water does not make it safe. The 30-day keeping time in that variant is the text's claim, not a tested limit. Read this page as history, not as a tested method to copy.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century), vol. 8, ch. 70 作醬法. The chapter quotes Cui Shi's calendar, which places meat jiang making in the first month. Tao Hongjing (6th century) is quoted in Li Shizhen's Bencao Gangmu (1578) as saying that fish jiang and meat jiang were also made and were not used in medicine; Meng Shen (7th century) is quoted there as warning against eating jiang of roe deer, deer, rabbit or pheasant for long [bencao-ws].
