Recent studies have provided evidence of alcohol production and consumption in 16 sites in northern China during the Neolithic period, focusing on the Yangshao Culture (ca. 7,000–5,000 cal. BP). Yet, the comparison of similarities and differences in brewing technology and drinking patterns within the Yangshao Culture still needs more supporting information from case studies in different regions. In this paper, 17 pottery samples excavated from the Yangshao Culture site of Qingtai (ca. 5,500–4,750 cal. BP) in the central part of Henan Province were analyzed for microfossils (starch grains, phytoliths, fungi) and organic acids, on the basis of the theoretical model constructed from our simulation experiments. The results revealed a mixed filtered alcoholic beverage, likely to be fermented by fruit and/or honey. The ingredients were mainly foxtail millet, rice, Job’s tears, Triticeae, snake gourd roots, lotus roots, legumes, nuts, fruits, and/or honey. What’s more, we found that the jiandiping amphora from Qingtai was not likely used for brewing or drinking. In terms of prehistoric drinking habits, in the large-scale settlement of the late Yangshao Culture in China, it is possible that people drank filtered alcohol alone or that a few people drank filtered alcohol poured from the painted bottle, indicating a switch from communal drinking to individual drinking. This study sheds light on the similarities and differences in brewing techniques, fermentation ingredients, and drinking patterns among different regions of the late Neolithic Yangshao Culture, and deepens our understanding of alcoholic beverages in the early Chinese civilized societies.

The site of Qujialing experienced a long, sustained process of the development of Neolithic culture in the Jianghan Plain, with a period of some1600 years. Our previous studies based on macrofossil remains and phytoliths revealed that rice (Oryza sativa) from Qujialing was already domesticated, and millet (Setaria italica and Panicum miliaceum) had also been spread into the site since the Youziling Culture period (5800-5100 BP). Nevertheless, no direct evidence has been provided regarding the daily consumed plant foods, especially plant foods obtained by gathering, throughout the site occupation. This paper thus examines pottery sherds (n=41) associated with culinary practices from Qujialing with starch grain analysis. Apart from starch grains from rice and millet, the results indicate that job’s tears (Coix lacryma-jobi), lotus roots (Nelumbo nucifera), tubers possibly from Chinese yam (Dioscorea panthainca), acorns (Quercus sp.), and beans (Vigna sp. or/and Vicia sp.) were consumed by the ancient Qujialing people, within job’s tears and lotus roots were not discovered before in the macrofossil remains and phytoliths. Combining the starch data and multiple lines of evidence from macrofossil remains and phytoliths, it is suggested that rice was among the most frequently consumed plant foods since the first occupation phase at Qujialing, while acorns could have been gradually replaced by other agricultural products (i.e., rice) and became less important food ingredients, especially when agriculture was more developed in the last occupation phase at Qujialing. These novel findings not only complement our previous research by providing the first line of evidence of paleodiet in the Jianghan Plain from the perspective of starch grain analysis but also delivers a better understanding of the characterized dietary trends and agricultural development in the research region.

The middle and lower Huai River Valley, located between the Yangtze and Yellow Rivers, was a key transitional zone for the northward spread of rice and southward migration of millet agriculture in central-eastern China during the Holocene. Knowing when millets spread here, how they were combined with rice in mixed farming, the reasons for their spread, and the temporal variation of cropping patterns is of crucial significance to the development of our understanding of ancient adaptation strategies adopted by human societies in response to climatic and cultural changes. Focusing on crops, phytolith analyses of the soil samples, in tandem with radiocarbon dating from the Wanbei site, reveal evidence of a multicropping pattern of combining rice (Oryza sative), broomcorn millet (Panicum miliaceum), and foxtail millet (Setaria italica) during the Dawenkou culture period between 5720 and 4426 cal. BP in the middle and lower Huai River Valley, China. The data show that rice was always the principal crop of the pattern, and that domesticated rice was developed during the early and middle Dawenkou culture periods. However, its domestication rate became lower during the late Dawenkou culture period. Broomcorn millet and foxtail millet with domesticated traits appeared only in lower proportions of the total produced throughout the period. The proportions of rice and foxtail millet increased slightly, while the proportions of broomcorn millet decreased over time. Finally, the formation of the multicropping pattern at Wanbei may have been primarily influenced by both the warm and wet climatic environment and the cultural exchange and communication between the Haidai region and the middle and lower Huai River Valley during the Dawenkou culture period. The findings in this paper may not only contribute to mapping the spatiotemporal route for the northward expansion of rice agriculture and southward spread of millet agriculture, but also assist in understanding the human adaptation strategies employed in eastern China during the Holocene.