Abstract

The porcelain chicken drumstick shaped vase ( Jitui Ping ) was a prevalent utilitarian object among nomadic groups in North China during the Liao and Jin periods. This study presents a comprehensive scientific analysis of the residue found within a Jitui Ping from the Jin dynasty grave in Tianjin City, China. Utilizing a multidisciplinary approach including elemental analysis (ICP-MS), organic compound detection (LC-MS), ancient DNA analysis for microbial profiling, and microfossil identification, we aimed to determine the nature and origin of the residue. The chemical profile closely matches traditional Chinese yellow wine ( huangjiu ), featuring key compounds like β-phenylethanol, organic acids, esters, and amino acids. Ancient DNA analysis reveals dominant phyla such as Proteobacteria , Bacteroidetes , and Ascomycota , which are typical of modern Chinese fermentation environments. Most notably, the presence of Ascomycota cleistothecia and a microbial signature indicative of qu starter confirms the use of this ancient Chinese biotechnology. These confirm the residue to be an ancient alcoholic beverage. Furthermore, the presence of Asteraceae phytoliths and Artemisia spp. pollen in the microfossil record, coupled with the absence of typical Daqu microbial markers, points towards the use of a Xiaoqu starter prepared with medicinal herbs, specifically Artemisia spp. This practice is well documented in historical texts, suggesting the beverage was a specific type of Chinese yellow wine brewed using an Artemisia-qu starter. This study not only confirms the chicken drumstick shaped vase as a Jin dynasty wine vessel but also elucidates 12th-century China's sophisticated fermentation techniques, meticulous ingredient selection, and culturally embedded dietary practices, thereby revealing an ancient Chinese philosophical concept known as the “homology of medicine and food” i