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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for a millet wine brewed to steep wujia bark and other medicines in. Only the clean heart of the qu cake is used, soaked in one and a half times its volume of water, and the millet goes in as seven equal lots, one a day without a break.
| Spring-wine qu or coarse qu, not divine qu1 dou (as powder) | A third is cut from every edge, corner and face of each cake, and the hole is dug out; the core is chopped, sun-dried and ground[qmys-ws][qmys-siku] |
| Water1.5 dou per dou of qu powder | [qmys-ws][qmys-siku] |
| Proso millet (黍), finely husked and washed until the water runs clear | No fixed amount; the brewer judges it by the strength of the qu, split into seven equal lots[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (trimmed spring-wine or coarse qu) |
Total time across the recorded steps: 24 h
What changes: The outer third of each qu cake is cut away to leave a clean core
The trimmed-off qu is still strong and is used for other brews. Output: clean qu core, chopped, dried and ground.
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 millet wine brewed to steep wujia bark and other medicines in. Only the clean heart of the qu cake is used, soaked in one and a half times its volume of water, and the millet goes in as seven equal lots, one a day without a break. Made in 4 steps over 24 h. The longest step, add a lot of cold millet every day for seven days, takes 24 h (Jia Sixie 2026).
| Main step | 24 hReported[qmys-ws][qmys-siku] | Add a lot of cold millet every day for seven days |
|---|
The qu is trimmed to its clean core before use, the millet goes in as exactly seven daily lots, and the wine is a base for steeped medicines rather than a drink in itself. It can be brewed in any season.
The text says to bury the bran (it writes 糖, where chapter 67 writes 糠, bran) and the slops (瀋) so that livestock do not eat them. It says the millet must be washed until the water runs clear, and the steamed millet is spread until very cold. The text names only wujia bark and then says any medicine, and steeping herbs in wine is the risky part. Aconite root in homemade medicinal wine is a known cause of poisoning that can stop the heart, it has no antidote, and alcohol makes it act faster [lei2025]. Do not steep a root or bark you cannot identify, and do not treat this wine as a medicine. A 2025 review of Chinese rice wine names ethyl carbamate, a potential carcinogen that forms from ethanol and nitrogen compounds during fermentation and storage, and biogenic amines as its main safety concerns; it speaks of rice wine in general, not of this recipe.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66 (笨麴餅酒), compiled by Jia Sixie in the 6th century. Right after it the book quotes the Bowu zhi for a pepper wine of spring wine, dried ginger, pepper and pomegranate juice. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
