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Starters and koji from China
Huangzheng is a 6th-century starter of finely milled raw wheat, moistened, steamed, cooled and laid out under leaves until a yellow mould coat grows, then sun-dried with the coat left on. The Qimin Yaoshu adds it to bean jiang, where it makes the sauce red and fine.
| Raw wheat, finely milled | [qmys-ws] |
| Water | Just enough to knead the flour before steaming[qmys-ws] |
| Leaves to cover it | The huangyi method it follows uses thin reed (薍) leaves, or cocklebur (胡枲)[qmys-ws] |
| Starter | spontaneous (the text adds no starter) |
Total time across the recorded steps: 7 days
What changes: Raw wheat is milled to a fine flour
Output: wheat flour.
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
Huangzheng is a 6th-century starter of finely milled raw wheat, moistened, steamed, cooled and laid out under leaves until a yellow mould coat grows, then sun-dried with the coat left on. The Qimin Yaoshu adds it to bean jiang, where it makes the sauce red and fine. Made in 5 steps over 7 days. The longest step, spread, cover and let the yellow coat grow, takes 7 days (Jia Sixie 2026). Yellow mould, possibly Aspergillus oryzae does most of the fermenting.
| Main step | 7 daysReported[qmys-ws] | Spread, cover and let the yellow coat grow |
|---|
Huangyi (黃衣) is whole wheat soaked sour and steamed; huangzheng is the same method applied to raw wheat milled into flour first. Li Shizhen later wrote that women's qu is made from steamed wheat grains while huangzheng is made from flour.
The Qimin Yaoshu gives no safety advice, and no study of this starter was found. In general, the WHO says some moulds on cereals make mycotoxins that survive food processing, that mould growth is favoured by warm, damp conditions, and that mould usually does not grow in properly dried and stored foods. The text itself dries the finished starter in the sun.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu, chapter 68, with huangyi and malt. Li Shizhen's Bencao Gangmu (1578) lists huangzheng as a medicine, quoting the Tang writers Su Gong and Chen Cangqi. The FAO's 1999 fermented-cereals bulletin, citing Yokotsuka (1985), names huang-tcheng as one of three types of yellow chu, with huang-yi and nu-chu [fao138].
