Jiajing Wang, Leping Jiang and Hanlong Sun/PLOS One. Researchers analyzed starches, fungi and fossilized residues from plants to determine what went into the brew and how it was fermented.

Panlong - or dragon - rolls, once served on royal tables of the Ming Dynasty (1368-1644) under the Jiajing emperor (1522-1566), form a traditional dish in Central China's Hubei province.

China’s 5,000-Year-Old Beer Recipe: Q&A with Archaeologist Jiajing Wang. Share. Resize. This copy is for your personal, non-commercial use only.