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Alcoholic drinks from Shu
A Sichuan method for a sweet rice mash recorded in the 6th-century Qimin Yaoshu. Wheat qu steeps in mud-sealed flowing water through the winter, and after the spring thaw 3 dou of the liquid is mixed with 3 dou of cooked rice and sealed again for several tens of days. It is eaten with its lees and, the text says, does not make you drunk.
| Wheat qu2 jin | [qmys-ws][qmys-siku] |
| Flowing water, drawn on a morning of the 12th month5 dou | [qmys-ws][qmys-siku] |
| Rice, cooked with its firmness adjusted (調強軟)3 dou | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (wheat qu) |
What changes: Wheat qu steeps in a mud-sealed jar through the winter
Output: qu liquid, opened and strained after the thaw.
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 Sichuan method for a sweet rice mash recorded in the 6th-century Qimin Yaoshu. Wheat qu steeps in mud-sealed flowing water through the winter, and after the spring thaw 3 dou of the liquid is mixed with 3 dou of cooked rice and sealed again for several tens of days. It is eaten with its lees and, the text says, does not make you drunk.
A mash that is eaten, not drunk; the text says it does not make you drunk. The qu steeps all winter before any grain goes in, and the rice is added once only, not fed in repeated lots.
The text says the mash does not make a person drunk, and that eating a lot of it only warms the body and flushes the face. That is the old text's claim, not a measurement: this is a fermented mash that holds some alcohol, so treat it as alcoholic. The qu steeps in flowing water, and the text records no boiling of it; contaminated water can carry diseases such as cholera and typhoid [who-water]. 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.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66 (笨麴餅酒), compiled by Jia Sixie in the 6th century, recording how the people of Shu make tu wine. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
