Ancient Chinese fermented beverages date back to the early Neolithic period, as evidenced by chemical analyses of organic residues in pottery jars from the Jiahu site in Henan province, China. These analyses revealed a mixed fermented beverage made from rice, honey, and fruit (hawthorn or grape) dating to the seventh millennium B.C. This beverage was a precursor to the cereal-based drinks of the proto-historic second millennium B.C., preserved in sealed bronze vessels during the Shang and Western Zhou Dynasties. The findings provide direct evidence of fermented beverages in ancient Chinese culture, which held significant social, religious, and medical importance. The study used a combination of chemical, archaeobotanical, and archaeological methods to confirm the presence of these beverages, revealing that they were made from rice, honey, and a fruit, likely grape or hawthorn. The presence of tartaric acid and its salts indicated the use of grapes, while the presence of specific n-alkanes suggested the use of beeswax or plant epicuticular wax. The study also identified the presence of yeast, which is essential for fermentation. The analysis of liquids from Shang and Western Zhou Dynasty bronze vessels showed that they contained different beverages than the early Neolithic mixed fermented drink. These later beverages were likely made from rice or millet, with the use of mold saccharification, a uniquely Chinese technique. The study highlights the development of Chinese beverage-making over millennia, from the early mixed fermented beverage to the refined rice and millet wines of the Shang and Western Zhou Dynasties. The findings also emphasize the cultural and ritual significance of fermented beverages in ancient Chinese society.Ancient Chinese fermented beverages date back to the early Neolithic period, as evidenced by chemical analyses of organic residues in pottery jars from the Jiahu site in Henan province, China. These analyses revealed a mixed fermented beverage made from rice, honey, and fruit (hawthorn or grape) dating to the seventh millennium B.C. This beverage was a precursor to the cereal-based drinks of the proto-historic second millennium B.C., preserved in sealed bronze vessels during the Shang and Western Zhou Dynasties. The findings provide direct evidence of fermented beverages in ancient Chinese culture, which held significant social, religious, and medical importance. The study used a combination of chemical, archaeobotanical, and archaeological methods to confirm the presence of these beverages, revealing that they were made from rice, honey, and a fruit, likely grape or hawthorn. The presence of tartaric acid and its salts indicated the use of grapes, while the presence of specific n-alkanes suggested the use of beeswax or plant epicuticular wax. The study also identified the presence of yeast, which is essential for fermentation. The analysis of liquids from Shang and Western Zhou Dynasty bronze vessels showed that they contained different beverages than the early Neolithic mixed fermented drink. These later beverages were likely made from rice or millet, with the use of mold saccharification, a uniquely Chinese technique. The study highlights the development of Chinese beverage-making over millennia, from the early mixed fermented beverage to the refined rice and millet wines of the Shang and Western Zhou Dynasties. The findings also emphasize the cultural and ritual significance of fermented beverages in ancient Chinese society.