The origins of rice domestication and the beginnings of alcoholic fermentation in China are intriguing research topics, with the Shangshan culture in the Lower Yangzi River region being a focal point of archaeological investigations. This study employs a multiproxy approach (phytolith, starch, and fungi) to analyze microfossil remains associated with pottery vessels from the earliest phase of the Shangshan site (ca. 10,000 to 9,000 cal. BP). The results indicate that rice was consumed as a dietary staple and used for brewing fermented beverages with a qu starter containing Monascus mold and yeast as fermentation agents. The fermentation ingredients included rice, supplemented with other cereals (Job’s tears, Panicoideae, and Triticeae), acorn, and lily. This rice-fungi-based multiplant brewing method marked the earliest-known alcoholic fermentation technique in East Asia. The emergence of this fermentation technology is attributable to the early development of rice domestication and the arrival of the wet-warm Holocene climate, which was favorable for fungal growth. These alcoholic beverages likely played a pivotal role in ceremonial feasting, highlighting their ritual function as a driving factor that may have stimulated the intensive utilization and widespread cultivation of rice in Neolithic China.

The Peiligang culture (ca. 9000–7000 cal. BP) represents the first Neolithic settlements in the middle Yellow River Valley, marking the beginning of millet and rice farming in the region. While previous studies have focused primarily on identifying cultivated cereals, less attention has been given to plant harvesting and processing practices or environmental conditions. To address this gap, we present new phytolith data from the Peiligang site (8000–7600 cal. BP) to make three key contributions. First, we show that the Peiligang people utilized two microhabitats: hillslopes for dryland millet cultivation and alluvial plain for wetland resources. Second, we combine our findings with other archaeological evidence to reconstruct the environmental conditions of the Peiligang site, suggesting that it was a water-rich habitat. Finally, by analyzing phytolith remains of plant processing waste in middens, we reconstruct how people harvested and processed millets and rice at the site. This study sheds light on the plant-based subsistence strategies employed by the Peiligang people and offers insights into the environmental factors that contributed to the development of early farming in the middle Yellow River Valley.

Fiber technology—including the making of cordages, mats, baskets, and textiles—holds a crucial place in human history. However, uncovering archaeological evidence of early fiber products proves challenging due to their rapid decay. To address preservation hurdles, we employ a multi-disciplinary approach to interpret microfiber remains, drawing on microfossil remains, usewear traces, ethnographic observation, and experimental archaeology, to study artifacts from two Upper Paleolithic Shizitan (SZT) site localities on the North China Loess Plateau, dating 28,000–18,000 cal BP, encompassing the Last Glacial Maximum (LGM), on which we identify microremains of hemp and flax. Analyses of microfossil remains (microfibers, phytoliths, and fungi) and usewear traces on stone tools potentially reveal stages of bast fiber production, such as cutting stalks, retting, pounding fiber ribbons, and scraping to remove impurities. Such pounding and scraping are commonly associated with textile production in ethnographic accounts, and parallel evidence has also been observed on Neolithic stone tools in North China. Observations of colored fibers suggest SZT people may have extracted plant-based dyes and hematite pigment to color fibers. The cold-dry conditions of the LGM, which likely led to the depopulation of regions north of SZT, also may have driven increased fiber production, aligning with previously recognized shifts toward microblade production, broader interregional interactions, ritual activities, and broad-spectrum subsistence, including early wild millet use. This research provides new evidence for the deep history of fiber production in Upper Paleolithic China and demonstrates the value of usewear and microfossil analyses for studying ancient fiber technology.

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.