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Alcoholic drinks from China
A 6th-century recipe from the Qimin Yaoshu for zhou, a very strong millet wine made with almost no water. Steamed millet flour, qu powder and a little warm gruel are beaten into a paste, mud-sealed in the 1st month and left until the 7th. The text warns that 3 sheng of it makes a person very drunk.
| Coarse qu, pounded to powder and sieved through silk1 dou to 6 dou of millet | Divine qu is stronger; with it the brewer judges the amount[qmys-ws][qmys-siku] |
| Broomcorn millet (穄米), husked fine, washed until the water runs clear, soaked overnight and pounded to flour6 dou | [qmys-ws][qmys-siku] |
| Water1 dou per 6 dou of millet | Used to cook a little of the flour into a thin gruel[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (coarse or divine wheat qu) |
Total time across the recorded steps: 6 months
What changes: Soaked millet is pounded to a fine flour
The millet is soaked overnight, pounded in a mortar next morning and winnowed, keeping the fine flour as for cake flour. Output: fine millet 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
A 6th-century recipe from the Qimin Yaoshu for zhou, a very strong millet wine made with almost no water. Steamed millet flour, qu powder and a little warm gruel are beaten into a paste, mud-sealed in the 1st month and left until the 7th. The text warns that 3 sheng of it makes a person very drunk. Made in 5 steps over 6 months. The longest step, seal with mud from the 1st month to the 7th, takes 6 months (Jia Sixie 2026).
| Main step | 6 monthsReported[qmys-ws][qmys-siku] | Seal with mud from the 1st month to the 7th |
|---|
Almost no water (1 dou per 6 dou of millet) and a millet flour paste rather than whole grain, sealed once for half a year with no further additions. It leaves only a little hard lees and is ladled out, not pressed.
The text warns that this wine can kill a heavy drinker and tells hosts to ask how much a guest can drink before serving it. It describes reviving the very drunk by pouring warm "raw-cooked water" over them. This is a historical record of a high-alcohol drink, not advice.
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. The text says those who receive this wine pass it on to relatives and friends as a courtesy gift, and it tells hosts to ask a guest how much he can drink before serving it.
