A team of Chinese students recreated rice dishes based on recipes from the Western Han Dynasty, offering a glimpse into the culinary traditions of ancient China. The project, which brought together an interdisciplinary group of ten students from Hunan University and one from China Agricultural University in Beijing, aimed not only to interpret ancient texts but also to bring ancient flavors back to life.
The students focused their research on the Shi Fang manuscript, an ancient text dating back to the Western Han Dynasty (202 BCE–8 CE). Unearthed from the tomb of Wu Yang, a senior official during that period in what is today Yuanling County in Hunan, the manuscript details methods of preparing and cooking a variety of ingredients, offering insights into early Chinese gastronomy.
"In the 'Culinary Culture in Hunan' course, I first encountered the Shi Fang manuscript," said Luo Jiayi, a student from Hunan University, according to China Daily. "Cooking rice from the Western Han Dynasty period has deepened our appreciation for the richness and allure of traditional Chinese culture." She added, "Through the vivid and intriguing bamboo slips, the ancient foodies from 2,000 years ago came to life before my eyes."
The team was divided into research, experimentation, filming, and design groups, bringing together students specialized in history, philosophy, museology, food science, and design. Under the supervision of Shi Jian, an associate professor at Yuelu Academy who oversaw the project, they embarked on the challenging task of decoding ancient recipes and adapting them to modern conditions.
"Many of the bamboo slips are fragmented, and the meanings of some ancient characters have evolved over time," explained Xiong Yuxuan, a member of the research group, as reported by China Daily. She noted that cooking duration times were not mentioned in the manuscript, requiring the team to keep adjusting their experiments. Modern conditions presented additional difficulties because today's rice varieties, cooking utensils, and fire methods differ greatly from those in ancient times.
To address these challenges, the team selected a type of nonglutinous rice resembling that of Han-era Hunan to match both the quality and shape of rice cultivated 2,000 years ago. They opted for the traditional rural zengzi, a wooden steamer, and clay pots still used in some Chinese villages, instead of the rare ancient yan, a specialized vessel for steaming. This choice achieved comparable effects in their cooking process.
Assisted by master chef He Junxian, the students refined the process after numerous experiments. According to People's Daily, the method involved soaking the rice for half an hour before draining it, then steaming it for 20 minutes, airing it to cool, adding water, and steaming again for another 15 minutes. "The result was rice that was loose yet elastic, with a pleasing texture and notably lower sugar content," the team reported.
"While complete authenticity is impossible, combining Han-era techniques with modern technology allows students to tap into ancient wisdom," said Shi Jian, the supervising associate professor, according to China Daily. "The rice recreated according to the Shi Fang manuscript might inspire new culinary innovations in contemporary restaurants," said He.
"Comfort food," said Peter Brian Ditmanson, an American professor at Yuelu Academy, after tasting the recreated rice, as reported by China Daily. Enthralled by the project, Ditmanson said he would promote the initiative globally through platforms such as TikTok.
China is the world's largest rice producer and the birthplace of rice culture. The earliest artificially cultivated rice was grown 10,000 years ago and was discovered in Daoxian County in Hunan. Currently, 60 percent of China's population eats rice as a staple food, underscoring the importance of such cultural and historical culinary explorations.
The team noted they will also seek to restore the use of other ingredients, such as meat and spices, based on the Shi Fang manuscript. Dishes such as steamed rice, chicken soup, and steamed fish in the manuscript reveal a sophisticated culinary culture that the students are eager to explore further.
The article was written with the assistance of a news analysis system.
