The Yangshao culture is known for a type of large-mouthed and conical-based vessel,dakou jiandiqi,which vary in size and often have small holes in their walls.The larger vessels were often used as urn coffins,leading archaeologists to generally believe they were specifically made as burial containers.This article presents a microfossil analysis of the residue found inside a large dakou jiandi vessel of the Late Yangshao period,unearthed in the Huizui site in Yanshi,Henan.The analysis revealed a significant presence of starch granules,phytoliths,Monascus mold,and yeast cells.The findings suggest that the vessel was used for brewing fermented beverages.The brewing method involved using the qu fermentation method,likely utilizing Monascus mold and rice to create the fermenting agent;the brewing ingredients included rice,broomcorn millet,Job's tears,beans,yams,lilies,and other root and tuber plants.The typical features of the dakou jiandi vessels found at Yangshao culture sites—such as their large mouths,small holes,and applied decoration—meet the requirements for brewing and storing alcohol beverages.These designs facilitated quick fermentation,effective sealing,and convenient filtering and transferring of the liquid.The primary function of these large vessels was for brewing and storing alcohol,with their use as urn coffins being a secondary function.The late Yangshao period was characterized by frequent regional cultural interactions,and some dakou jiandi vessels with very similar forms appeared at sites more than 1,000 km apart,reflecting the increasing complexity of society during this time.Future residue analyses of more vessels are needed to verify the conclusions of this study.
万方数据
维普
