Ancient Fermentation and Fungi: The Role in Chinese Gastronomy and Alchemy

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About This Article: In the annals of Chinese history, the intersection of gastronomy and alchemy reveals a unique narrative where fungi, notably Aspergillus oryzae (Koji Mold) and Saccharomyces cerevisiae (Brewer’s Yeast), are the unsung heroes. These fungi have woven their magic through fermentation processes, influencing both delightful culinary creations and mysterious alchemical experiments.

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