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Starters and koji from China
A 6th-century Qimin Yaoshu recipe for divine qu made in a west-wing room. Steamed, roasted and raw wheat are kneaded stiff, shaped by boys into cakes 3 cun wide, laid out with four "qu slaves" and sealed in for three weeks. The qu then ferments proso millet fed in three or more lots.
| Wheat, steamed and stir-roasted in equal shares | [qmys-ws] |
| Raw wheat1 share, plus 1.5 dou for each dan | Each kind milled fine, then mixed[qmys-ws] |
| Proso millet (黍米), for the wine1 hu | [qmys-ws] |
| Divine qu, chopped fine2 dou | [qmys-ws] |
| Water8 sheng | [qmys-ws] |
Total time across the recorded steps: 21 days
What changes: Boys shape the stiff wheat dough into thick cakes
Chickens and dogs must not see or eat the qu. Output: raw qu cakes.
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 divine qu made in a west-wing room. Steamed, roasted and raw wheat are kneaded stiff, shaped by boys into cakes 3 cun wide, laid out with four "qu slaves" and sealed in for three weeks. The qu then ferments proso millet fed in three or more lots. Made in 4 steps over 21 days. The longest step, lay the cakes in the west-wing room and seal it, takes 21 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 | 21 daysReported[qmys-ws] | Lay the cakes in the west-wing room and seal it |
|---|
Unlike the chapter's first divine qu, this one uses unequal wheat shares (raw wheat plus 1.5 dou per dan), much thicker cakes, a west-wing room and four "qu slaves" in place of five qu kings, and it is taken out on day 21 with no jar stage.
The recipe names no hazards. Its method guards against spoilage: the room is swept clean, its door is sealed with mud so no air escapes and resealed after each opening, and the qu is chopped fine before brewing. 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. Yu (2022) traces later medicinal shenqu back to the chapter's recipes.
