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Soy and legumes from Northern China
This is the soybean jiang recipe in chapter 70 of the Qimin Yaoshu, a Chinese farming manual of the 6th century. Black soybeans are steamed, dried, hulled and steamed again, mixed with dry qu, mould-grown wheat (huangzheng) and salt, and sealed in a full jar until mould covers the paste. The paste is then broken up with brine and ripened in the sun, stirred daily, for up to 100 days.
| Hulled, cooked soybeans (dou huang)3 dou | Measured heaped, not levelled[QMYS] |
| Qu, ground fine1 dou | 1 sheng of divine qu counts as 4 sheng of ordinary qu[QMYS] |
| Huangzheng, ground fine1 dou | [QMYS] |
| White salt5 sheng | Dried in the sun first; too little salt makes the jiang sour[QMYS] |
| 𦺖 (aromatic herb)A three-finger pinch | [QMYS] |
| Starter | dry qu and huangzheng (mould-grown grain), both ground and sieved |
Total time across the recorded steps: 41 days – 4.4 months
What changes: Soybeans steam half a day and stay hot overnight under the ashes
Output: cooked beans.
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
This is the soybean jiang recipe in chapter 70 of the Qimin Yaoshu, a Chinese farming manual of the 6th century. Black soybeans are steamed, dried, hulled and steamed again, mixed with dry qu, mould-grown wheat (huangzheng) and salt, and sealed in a full jar until mould covers the paste. The paste is then broken up with brine and ripened in the sun, stirred daily, for up to 100 days. Made in 7 steps over 41 days – 4.4 months. The longest step, ripen in open jars in the sun, stirring, takes 20 days – 3.3 months (Jia Sixie). Aspergillus or Rhizopus moulds grown on steamed wheat does most of the fermenting.
| Main step | 20 days – 3.3 monthsReported[QMYS] | Ripen in open jars in the sun, stirring |
|---|
The Qimin Yaoshu jiang is made from hulled, steamed black soybeans with two separate mould starters, qu and huangzheng, sealed dry until mouldy and only then thinned with brine and sun-ripened.
The text's own controls are enough salt (too little makes it sour, and adding salt later does not help) and keeping rain out of the jars (rainwater breeds insects) [QMYS]. These are historical instructions, not tested food-safety limits. In China, homemade fermented bean products, bean paste among them, are a leading cause of foodborne botulism, so read this page as history, not as a method to copy.
Every number is labelled with how it is known. How this atlas is made
The Qimin Yaoshu was written by the Northern Wei official Jia Sixie and completed around 533–544 CE [WP-QMYS]. The chapter also quotes Cui Shi, who says jiang can be made in the 1st and 5th months and that broken beans make a paste called modu (末都). It records folk taboos too, such as the belief that pregnant women spoil jiang [QMYS]. The SoyInfo Center calls it the first detailed description of making soybean jiang and sums up its proportions as 30 parts steamed soybeans, 10 of wine starter, 10 of yellow mould and 5 of salt, ripened 3 to 5 weeks, then 100 days after the brine, edible after 20 [SIC-MISO].
