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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu. Cooked foxtail millet is kneaded with qu powder and powdered lees from spring wine, packed into a jar over a layer of pebbles and left for five or six days. The mash is never pressed; cold water is poured in and the wine is sucked up through a tube.
A short entry: the sources we found record only what is said here about Foxtail-millet 'lu' wine drunk through a tube itself.
| Cooked foxtail millet (粟米飯)5 dou | Cooked at night and spread out to cool in the night dew[s1] |
| Qu powder (麴末)1 dou | Use less millet if the qu is weak[s1] |
| Powdered spring-wine lees (春酒糟末)1 dou | [s1] |
| Pebbles (石子)2–3 sheng | Laid over the bottom of the jar[s1] |
| Starter | qu powder plus powdered spring-wine lees |
Total time across the recorded steps: 5 days – 6 days
What changes: Millet, qu and lees are kneaded together and packed over pebbles in the jar
Output: packed mash filling the jar.
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. Cooked foxtail millet is kneaded with qu powder and powdered lees from spring wine, packed into a jar over a layer of pebbles and left for five or six days. The mash is never pressed; cold water is poured in and the wine is sucked up through a tube. Made in 4 steps over 5 days – 6 days. The longest step, ferment, takes 5–6 days (Jia Sixie).
| Main step | 5–6 daysReported[s1] | Ferment |
|---|
This wine is never pressed. The mash is packed solid, kept under paper rather than mud, and drunk straight from the jar through a tube with cold water poured in, much as tongba is sipped through a straw with hot water in the Himalaya today. The text warns that pressed-out wine goes flat.
The text's only safety advice is about heat; sealing with mud makes the mash overheat.
Every number is labelled with how it is known. How this atlas is made
