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Starters and koji from China
The first qu recipe of the 6th-century Qimin Yaoshu. Steamed, roasted and raw wheat are milled, mixed with water drawn before sunrise, and shaped by children into small cakes laid out in a thatched hut with five "qu kings" and a prayer. The sealed room is opened on days 7, 14, 21 and 28 before the cakes are sun-dried; the qu then ferments millet wine.
| Wheat, steamed; stir-roasted until yellow; and raw1 hu each (3 hu in all) | Each kind milled fine on its own, then mixed[qmys-ws] |
| Water20 hu | Drawn before sunrise by a boy in green clothes, facing the "killing" direction[qmys-ws] |
| Finished qu, pounded, for the wine1 dou | [qmys-ws] |
| Water, to soak the qu5 sheng | [qmys-ws] |
| Glutinous millet (秫 or 黍), fed in four lots2 dan 1 dou | For glutinous rice (糯米) 1 dou of qu takes 1 dan 8 dou in three lots[qmys-ws] |
Total time across the recorded steps: 34 days – 36 days
What changes: Steamed, roasted and raw wheat are milled fine and mixed
Output: fine mixed wheat meal.
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
The first qu recipe of the 6th-century Qimin Yaoshu. Steamed, roasted and raw wheat are milled, mixed with water drawn before sunrise, and shaped by children into small cakes laid out in a thatched hut with five "qu kings" and a prayer. The sealed room is opened on days 7, 14, 21 and 28 before the cakes are sun-dried; the qu then ferments millet wine. Made in 6 steps over 34 days – 36 days. The longest step, seal the room and let the mould grow, 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] | Seal the room and let the mould grow |
|---|
This is the ritual form of the chapter's divine qu. Its cakes are small and hand-shaped by children, kings and prayers are part of the method, and it rests 28 days with a jar stage. The ritual-free version that follows is pressed in an iron mould and dried from day 21.
The book names no hazards. Its method guards against spoilage: the floor is swept clean and kept from being wet, the room door is sealed with mud against draughts, and the cakes are sun-dried before they are stored. 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
Qimin Yaoshu, chapter 64, with the full prayer to the earth gods of the five directions. About a thousand years later Li Shizhen wrote that the Qimin Yaoshu's old divine-qu method was cumbersome and that later physicians made a simpler medicinal shenqu. Yu (2022) traces medicinal Liu Shen Qu back to these recipes.
