2,300-Year-Old Qin Wine Unearthed in Ningxia

Archaeologists in northwest China have identified a 2,300-year-old grain-based alcoholic beverage preserved inside a sealed bronze vessel, offering an unprecedented glimpse into ancient Chinese brewing technology. The discovery, made at the Shanjiabao cemetery in Guyuan City, Ningxia Hui Autonomous Region, represents the best-preserved liquid alcohol relic from the Warring States period (475-221 BC) publicly reported to date, according to Xinhua.

The Discovery

The liquid was found inside a bronze garlic-head-shaped pot — a distinctive vessel type associated with Qin culture — recovered from Tomb M39 at the northernmost end of the cemetery. The site, which sits near the Great Wall built by the Qin State during the Warring States period, has yielded 183 excavated tombs, 179 of which belonged to the Qin people, making it the largest late Warring States burial ground associated with Qin culture excavated in Ningxia.

Wang Xiaoyang, project lead for the Guyuan Shanjiabu Cemetery site at the Ningxia Institute of Cultural Relics and Archaeology, said: “We extracted 3,740 milliliters of liquid from this bronze pot. After testing, we’ve determined it’s a type of grain wine from the Qin State,” as reported by Bastille Post.

The vessel’s remarkable preservation is attributed to a sophisticated dual sealing structure — textile lining on the inside and organic-tempered mud coating on the outside — which isolated external contaminants and allowed the liquid to survive with minimal volatilization over more than two millennia.

Scientific Analysis

A multidisciplinary research team from the Ningxia Institute of Cultural Relics and Archaeology and the School of Cultural Heritage at Northwest University, led by Professor Wen Rui, conducted comprehensive testing using ultra-high-performance liquid chromatography-mass spectrometry, infrared spectroscopy, and microscopic analysis of starch grains, phytoliths, and yeast microfossils.

The analysis identified 24 classes of compounds, including organic acids, amino acids, and carbohydrates. Researchers found that the organic acid distribution matched that of artificially aged huangjiu (yellow wine), confirming the liquid as a deliberately brewed fermented grain-based alcohol, according to China Daily.

Zhang Hongying, deputy director and technology protection lead at the Ningxia Institute of Cultural Relics and Archaeology, explained: “In the unearthed samples, a large number of starch grains from millet and wheat/barley were detected, showing characteristic damage from grinding, heating, and microbial degradation, proving that Qin people skillfully used grain koji as a fermentation starter, achieving simultaneous saccharification and fermentation, reflecting the advancement of Qin brewing technology during the Warring States period,” as reported by the Chinese Social Sciences Net.

The wine was made primarily from broomcorn millet, with wheat and barley as supplementary ingredients. The use of “qu” (曲), a grain-based fermentation starter that allows saccharification and fermentation to occur simultaneously, demonstrates that Qin brewers had developed advanced techniques that are still important in Chinese brewing today.

Significance and Context

China has one of the world’s oldest brewing traditions, with archaeological evidence suggesting fermented drinks were produced as early as 10,000 years ago. However, most discoveries are based on chemical traces absorbed into pottery fragments — intact liquid samples are extremely rare, making this find particularly significant, as Heritage Daily noted.

The discovery fills a gap in the archaeological record of brewing practices in Ningxia during the Warring States period and provides direct physical evidence of the sophistication of ancient Chinese grain fermentation. The findings, published in the June edition of the Journal of Archaeological Science: Reports, offer valuable clues for studying agriculture, food culture, and craftsmanship during the pre-Qin period.

The cemetery is inferred to be a public burial ground for garrison soldiers and residents of nearby fortifications, providing insights into the daily lives of ordinary people on the Qin frontier. The discovery of the wine vessel in this context suggests that alcoholic beverages may have played a role in social and ceremonial activities among frontier communities.

What’s Next

Archaeological excavation and related research at the Shanjiabao cemetery remain ongoing. Future discoveries at the site may provide additional insights into Qin frontier life, burial practices, and material culture. The research team continues to analyze the ancient liquid samples, and the findings are expected to contribute to broader understanding of China’s long history of grain-based alcohol production.

The Ningxia Hui Autonomous Region Department of Culture and Tourism announced the discovery on July 28, 2026, and the find has generated significant public interest, with thousands of comments on Chinese social media platforms discussing the remarkable preservation of the ancient beverage.