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Soy and legumes from Yongchuan District, Chongqing
Yongchuan douchi is the best-known Mucor-type douchi of south-west China. Cooked soybeans grow a coat of Mucor mould in an open qu room, which only works in the cold months, then are mixed with salt and left to post-ferment for more than ten months. The finished beans are dark, soft and strongly aromatic.
| Soybeans | Steeped, cooked and cooled[tu2025] |
| Salt | Stirred in after qu-making; no amount found in the sources read[tu2025][suo2011] |
| Starter | natural open qu (Mucor racemosus dominant) |
Total time across the recorded steps: 10 months
What changes: Soybeans are steeped, cooked and spread out to cool
Output: cooked beans, spread to cool.
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
Yongchuan douchi is the best-known Mucor-type douchi of south-west China. Cooked soybeans grow a coat of Mucor mould in an open qu room, which only works in the cold months, then are mixed with salt and left to post-ferment for more than ten months. The finished beans are dark, soft and strongly aromatic. Made in 4 steps over 10 months. The longest step, post-ferment for many months, takes at least 10 months (Tu D 2025). Mucor racemosus and Rhizopus sexualis, R. stolonifer, R. oryzae and Syzygites megalocarpus do most of the fermenting.
| Main step | at least 10 monthsReported[tu2025] | Post-ferment for many months |
|---|
Yongchuan douchi is fermented by Mucor, not Aspergillus, so its qu can only be made in the cold months, and its post-fermentation runs for more than ten months. Aspergillus-type Liuyang douchi is finished in days.
Unwanted bacteria such as Escherichia fergusonii were found early in qu-making.
Hazards the sources name: Escherichia fergusonii and other unwanted bacteria early in qu-making.
Every number is labelled with how it is known. How this atlas is made
Yongchuan douchi making is dated to about 1644, the last year of the Ming dynasty, and by the Republic era 13 workshops were making it (China Intangible Cultural Heritage Network). The technique is a listed national intangible heritage item (no. Ⅷ-156), whose entry describes a fermentation of up to a year at low and ordinary temperatures. Mucor-type douchi is made mainly in south-west China; Yongchuan and Tongchuan douchi are its typical products (Tu 2025).
