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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for wine made with divine qu (shenqu), a wheat qu. The qu cakes are sunned, cleaned and crushed, soaked until they bubble, and then fed cooked glutinous millet or proso millet in four stages over six nights. A glutinous-rice version of the same method is credited to the household of Vice-Director Yuan.
| Divine qu (神麴)1 dou | Whole qu cakes, cleaned, sunned and crushed[qmys-ws][qmys-siku] |
| Water for soaking the qu5 sheng | River water is best for washing and cooking[qmys-ws][qmys-siku] |
| Glutinous millet or proso millet2 dan 1 dou in all | Washed about 20 times and cooked soft[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (divine qu, a wheat cake starter) |
Total time across the recorded steps: 12 days – 14 days
What changes: Whole qu cakes dry in the sun and are brushed clean three times a day
Output: clean, dry 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 wine made with divine qu (shenqu), a wheat qu. The qu cakes are sunned, cleaned and crushed, soaked until they bubble, and then fed cooked glutinous millet or proso millet in four stages over six nights. A glutinous-rice version of the same method is credited to the household of Vice-Director Yuan. Made in 5 steps over 12 days – 14 days. The longest step, add the grain in four stages (酘), takes 6 days (Jia Sixie).
| Main step | 6 daysReported[qmys-ws][qmys-siku] | Add the grain in four stages (酘) |
|---|
Divine qu is far stronger than the coarse ben qu. One passage in the same chapter says one dou of divine qu can ferment three dan of grain, against six dou for one dou of ben qu. The grain goes in small batches, and each wait between additions is a night longer than the last.
The text says to clean the qu of earth, to wash the grain about 20 times, to use river water, and to keep people and dogs from eating the wine rice. A 2025 review of Chinese rice wine names ethyl carbamate, a potential carcinogen that forms from ethanol and nitrogen compounds during fermentation and storage, and biogenic amines as its main safety concerns; it speaks of rice wine in general, not of this recipe.
Hazards the sources name: Ethyl carbamate and biogenic amines (chemical hazards named for Chinese rice wine in general; not measured for this recipe).
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 64, 造神麴餅酒 (making divine qu cakes and wine), compiled by Jia Sixie in the 6th century. The text marks the glutinous-rice method as that of the household of Vice-Director Yuan. Yu (2022) says the making of divine qu in this book had far-reaching influence on the later Liu Shen Qu (medicated leaven). Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
