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.

The use of rice and millet has been uncovered at a few archaeological sites associated with the Shuangdun Culture (ca. 7.3–6.8 ka BP) in the middle catchment of the Huai River, China. Nevertheless, the consumption of rice, millet, and other types of plant foods at other contemporaneous sites in the same region still needs supporting information from more case studies. This article examines pottery sherds (n = 21) excavated from another representative Shuangdun Culture site at Houjiazhai with starch grain analysis. Varied types of pottery vessels contain starch remains from rice (Oryza sativa), foxtail millet (Setaria italica), broomcorn millet (Panicum miliaceum), Job’s tears (Coix lacryma-jobi), Triticeae, roots of snake gourd (Trichosanthes kirilowii), lotus root (Nelumbo nucifera), Chinese yam (Dioscorea panthainca), lily bulbs (Lilium sp.), acorns (Quercus sp.), and beans (Vigna sp. or/and Vicia sp.). Further quantitative analysis of the starch data indicates that cereals, including rice and millet, were predominantly consumed in the pottery vessels. Changes and continuities of culinary practices are also present at Houjiazhai, which are reflected in the different pottery assemblages as well as the utilized plant species in different occupation phases at the site. Combining previous studies, this article also reveals the differences and similarities of the past population in choosing their plant food resources during the period of Shuangdun Culture in the middle catchment of the Huai River, China.

Understanding how agricultural practices were organised in early complex societies is essential for reconstructing the relationships among subsistence, labour, and social organisation. This study examines Xiangjiazhou, the largest known Zhou dynasty settlement in the Weishui River basin, south-central China, by integrating macrobotanical remains, phytolith evidence, and spatial analysis. The results indicate a rice-dominated agricultural economy. Charred seed remains and phytolith assemblages both show that rice ( Oryza sativa ) was the principal crop, whereas foxtail millet ( Setaria italica ) and broomcorn millet ( Panicum miliaceum ) occurred only in low frequencies and limited contexts, suggesting secondary roles within a diversified farming system. Phytolith evidence from rice plant parts further indicates a staged crop-processing sequence: the marked predominance of husk phytoliths over stem and leaf phytoliths suggests that initial threshing probably occurred off-site, with semi-cleaned spikelets brought into the settlement for later dehusking, consumption, or discard. Spatial analysis shows that plant remains were concentrated mainly in pits and wells rather than evenly distributed across occupation surfaces. These features are interpreted as secondary accumulation or refuse contexts, indicating the deposition of crop-processing debris around domestic activity zones rather than direct evidence for in situ processing inside the features themselves. Together, the evidence suggests a household-oriented and spatially organised agricultural system, combining long-standing local wet-rice farming with minor millet cultivation introduced through broader regional interactions. Xiangjiazhou therefore provides a case study for understanding how frontier communities negotiated crop choice, labour organisation, and local autonomy within the changing sociopolitical landscapes of the Zhou dynasty.

The Jiahu site (ca. 9000–7500 cal. BP) in the Huai River valley has yielded the earliest reported evidence of fermented alcoholic beverages in China. Previous chemical residue analyses interpreted these beverages as a mixture of rice, honey, and fruit, differing markedly from brewing traditions documented at other Neolithic sites in China. To reassess Jiahu brewing practices, we analyzed microfossils preserved in residues from 16 pottery sherds. The residues contained abundant starch granules, phytoliths, and fungal remains, including Monascus cleistothecia, hyphae, and yeast cells, together with starch damage patterns resulting from enzymatic hydrolysis, mashing, and cooking-induced gelatinization. Plant remains included rice, Panicoideae and Triticeae cereals, Job’s tears, foxnut, underground storage organs (USOs), and other taxa. Rice starches and Monascus remains were the most ubiquitous components, indicating that rice and Monascus formed the basis of qu-based brewing, while evidence consistent with malt saccharification was also identified. Together with previous chemical analyses, these findings suggest that Jiahu brewing relied primarily on qu-based saccharification, with contributions from malt-based processing, while honey and fruits may have supplied additional fermentable sugars. Integrating chemical and microfossil evidence provides a robust framework for reconstructing ancient brewing technologies.