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Meat from Northern China
A 6th-century Qimin Yaoshu recipe for zhuo meat. Donkey, horse or pork is cut coarsely, with any bone, mixed with equal parts of salt and qu and half as much 麥䴷, packed into a jar, mud-sealed and set in the sun; it is ripe in 14 days and boiled for daily meals in place of jiang. This entry is a reading of the text, which gives proportions but no fixed amounts.
| Donkey, horse or pork, coarsely cut | Pieces with bone are chopped coarsely with the bone[qmys-ws] |
| Salt and qu, in equal parts | The amount is left to the maker's judgement[qmys-ws] |
| 麥䴷, half as much as the qu | [qmys-ws] |
| Starter | qu (麴) and 麥䴷, mixed in with the meat and salt |
Total time across the recorded steps: 14 days
What changes: Donkey, horse or pork is cut into coarse pieces, bone and all
Made best in the 12th month (臘月). Pieces with bone are chopped coarsely with the bone.
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 zhuo meat. Donkey, horse or pork is cut coarsely, with any bone, mixed with equal parts of salt and qu and half as much 麥䴷, packed into a jar, mud-sealed and set in the sun; it is ripe in 14 days and boiled for daily meals in place of jiang. This entry is a reading of the text, which gives proportions but no fixed amounts. Made in 4 steps over 14 days. The longest step, mud-seal and set in the sun, takes 14 days (Jia Sixie 2026).
| Main step | 14 daysReported[qmys-ws] | Mud-seal and set in the sun |
|---|
Zhuo meat keeps the meat in coarse pieces, bone and all, rather than chopping it fine as meat jiang does, and it uses as much salt as qu, where meat jiang uses half as much. Its sister recipes in the same chapter keep meat in wine lees, in fat or wrapped in mud.
The text's own rule: made in the 12th month it has no worms through summer; made in other months it must be covered with care, or worms breed. That rule is not about botulism. Meat mud-sealed tight in a jar gives the low-oxygen conditions C. botulinum needs, WHO names meat products among foods that have carried its toxin, and the text gives salt only as a proportion of the qu, not as a weight or a percentage. The keeping times in the variants are the text's claims, not tested limits. Read this page as history, not as a tested method to copy.
Every number is labelled with how it is known. How this atlas is made
