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Fish and seafood from Northern China
A 6th-century Qimin Yaoshu recipe for fish jiang, a paste of boned, thinly sliced fish fermented with huangyi (a mould-grown grain starter), salt, dried ginger and orange peel. The mix is mud-sealed in a jar and set in the sun, and the ripe jiang is thinned with good wine to serve. This entry is a reading of the text; the book gives amounts but no ripening time for the main recipe.
| Fish, scaled, washed, wiped dry, sliced thinly and boned1 dou | [qmys-ws] |
| Huangyi (yellow coat)3 sheng (1 sheng whole, 2 sheng powdered) | [qmys-ws] |
| White salt2 sheng | Yellow salt makes it bitter. The Siku quanshu transcription reads 2 jin here, not 2 sheng.[qmys-ws][qmys-siku] |
| Dried ginger1 sheng, powdered | [qmys-ws] |
| Orange peel1 ge, finely shredded | [qmys-ws] |
| Starter | huangyi (黃衣), a mould-grown grain starter made in chapter 68 |
Total time across the recorded steps: 14 days
What changes: The fish is scaled, wiped dry, boned and sliced into thin shreds
Output: thin fish shreds; small 鱭 and 鮐 fish are left whole.
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 fish jiang, a paste of boned, thinly sliced fish fermented with huangyi (a mould-grown grain starter), salt, dried ginger and orange peel. The mix is mud-sealed in a jar and set in the sun, and the ripe jiang is thinned with good wine to serve. This entry is a reading of the text; the book gives amounts but no ripening time for the main recipe. Made in 5 steps over 14 days. The longest step, variant, dried 鱭 fish jiang: mud-seal and ripen, takes 14 days (Jia Sixie 2026).
| Main step | 14 daysReported[qmys-ws][qmys-siku] | Variant, dried 鱭 fish jiang: mud-seal and ripen |
|---|
The fish jiang ferments with a mould starter (huangyi or qu), not with cooked rice as zha does, so it is closer to a jiang made from beans or meat than to a fish-and-rice ferment.
The text's own rule: jiang made in the 12th month has no worms through summer; made in other months it tends to breed worms and does not last the summer. That rule is about worms, not botulism. Fish mud-sealed airtight in a jar gives the low-oxygen conditions C. botulinum needs, and WHO names fermented fish among foods that have carried its toxin. The keeping and eating times in the variants are the text's claims, not tested limits. Read this page as history, not as a tested method to copy.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century), vol. 8, ch. 70 作醬法. The chapter also quotes Cui Shi's calendar, which places fish jiang making at the turn of the 6th and 7th months.
