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Starters and koji from Hedong, China
A 6th-century recipe from the Qimin Yaoshu for a wheat starter cake mixed with a decoction of mulberry leaf, cocklebur, mugwort and zhuyu, then left under wheat chaff for three weeks while moulds grow. The broken qu is soaked until it foams, and steamed proso millet is fed in six to nine times until the wine is ripe.
| Wheat, finely ground1 dan (6 dou roasted, 3 dou steamed, 1 dou raw) | [qmys-ws] |
| Mulberry leaf5 parts | Boiled with the other herbs until the liquid is the colour of wine, then strained and cooled[qmys-ws] |
| Cocklebur (蒼耳), mugwort (艾) and zhuyu (茱萸)1 part each | Wild smartweed (野蓼) may stand in for zhuyu[qmys-ws] |
| Hedong qu, broken to date or chestnut size and sun-dried1 dou | [qmys-ws] |
| Water, for soaking each dou of qu2 dou 5 sheng | River water is best; out of the frost season it is boiled five times and cooled first[qmys-ws] |
| Proso millet (黍米)1 dan | Half poured over with boiling water (沃饙), half steamed twice; glutinous millet makes thin wine[qmys-ws] |
Total time across the recorded steps: 45 days – 53 days
What changes: Ground wheat and herb decoction are pounded together and pressed into square cakes
The dough must not be too wet. The qu is made on the 7th day of the 7th month, or any day before the 20th of that month. Output: square qu cakes pressed in a frame.
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 recipe from the Qimin Yaoshu for a wheat starter cake mixed with a decoction of mulberry leaf, cocklebur, mugwort and zhuyu, then left under wheat chaff for three weeks while moulds grow. The broken qu is soaked until it foams, and steamed proso millet is fed in six to nine times until the wine is ripe. Made in 5 steps over 45 days – 53 days. The longest step, lie the cakes under wheat chaff while mould grows (臥麴法), takes 28 days (Jia Sixie 2026). In modern Liu Shenqu (Massa Medicata Fermentata, a medicinal descendant made from flour, bran and herbs at 32 °C and 77 % RH in a lab chamber): the yeast Saccharomycopsis fibuligera, reaching 90.69 % relative abundance in the fungal community by 72 h and In modern Liu Shenqu (same study): Bacillus velezensis and Bacillus safensis, reaching 40.43 % and 17.97 % relative abundance in the bacterial community by 96 h do most of the fermenting.
| Main step | 28 daysReported[qmys-ws] | Lie the cakes under wheat chaff while mould grows (臥麴法) |
|---|
Unlike the other divine-qu recipes in the same chapter, the Hedong qu is roasted, steamed and raw wheat in a 6:3:1 ratio, mixed with a four-herb decoction, pressed square, and cured under wheat chaff with no qu-king ritual.
The book names no hazards. Its method guards against spoilage: the dough is kept from being too wet, and a bowl of wine from each jar is set in the sun in the middle of the 5th month to test whether it keeps (good wine does not change; wine that changes colour is drunk first). Cocklebur (蒼耳), one of its four herbs, is described by Fan et al. (2019) as poisonous to mammals, with atractyloside and carboxyatractyloside named as the main toxic compounds; their review mostly concerns the fruit and does not assess a boiled herb decoction like the one used here. No source we read shows that this decoction is safe, so do not brew with cocklebur. As general guidance, the WHO notes that the moulds that make mycotoxins grow on cereals, often in warm, damp conditions, and that most mycotoxins survive food processing. Owolabi et al. (2022) add that some fermentation conditions favour growth of toxigenic Aspergillus, Fusarium and Penicillium. The Qimin Yaoshu is a 6th-century text, not a tested recipe, and the sources give no safety limits for this qu.
Hazards the sources name: In modern Liu Shenqu (same study): Fusarium sp., an indicator and dominant species at 0 h; the genus includes toxigenic species (Owolabi et al. 2022).
Every number is labelled with how it is known. How this atlas is made
