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Fish and seafood from Chinese coast
A 6th-century Qimin Yaoshu recipe for zhuyi, a sauce of fish guts, stomachs and swim bladders fermented with salt alone. The washed viscera are salted only lightly, sealed in a vessel and set in the sun for 20 days in summer, 50 in spring and autumn, or 100 in winter. This entry is a reading of the text; the season-scaled times are the book's own.
| Guts, stomachs and swim bladders of three kinds of fish, washed clean together | [qmys-ws] |
| White saltenough to make it slightly salty (令小倚鹹) | [qmys-ws] |
| Starter | spontaneous |
Total time across the recorded steps: 20 days – 3.3 months
What changes: Fish guts, stomachs and swim bladders are washed clean together
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 zhuyi, a sauce of fish guts, stomachs and swim bladders fermented with salt alone. The washed viscera are salted only lightly, sealed in a vessel and set in the sun for 20 days in summer, 50 in spring and autumn, or 100 in winter. This entry is a reading of the text; the season-scaled times are the book's own. Made in 4 steps over 20 days – 3.3 months. The longest step, seal and set in the sun until ripe, takes 20 days – 3.3 months (Jia Sixie 2026).
| Main step | 20 days – 3.3 monthsReported[qmys-ws] | Seal and set in the sun until ripe |
|---|
Zhuyi uses only fish viscera and a light salting, with no qu, rice or spices, and its ripening time is scaled to the season. The other jiang in the same chapter use qu or huangyi.
Do not make this; the entry is history, not a tested method. The text gives no warnings for this recipe. The FDA says botulinum spores are found in the gills and viscera of fish, that toxin can form in uneviscerated fish during salting or fermenting even with strict temperature control, and that it forms faster when warm. Lightly salted viscera sealed and left in the sun for weeks is that setting, and CDC says the toxin cannot be seen, smelled or tasted.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century), vol. 8, ch. 70 作鱁鮧法. The text's origin story: Emperor Wu of Han, chasing the Yi (逐夷) to the sea, smelled something fragrant and found fishermen fermenting fish guts in a pit covered with earth; the name zhuyi comes from 'chasing the Yi'. Li Shizhen's Bencao Gangmu (1578) repeats that story and adds other readings of the word: the Tang dictionary Tang Yun says salt-stored fish guts, Shen Kuo (11th century) says squid guts, and the Nan Shi says Emperor Ming of Qi loved it pickled in honey and ate several sheng at a time [bencao-ws].
