With rice the staple crop in China, fermented rice was thus the great ancestor of all Chinese liquor. In the ancient text Su Wen there is a record of a debate between the legendary Emperor Huangdi (21st century BCE) and Qi Bo (considered one of the founders of the medical profession in China) over which of five grains makes the best alcohol.
《素問》一書中，記載著黃帝與岐伯討論用黍、稷、稻、麥、菽五穀來造酒。