Abstract
<p indent="0mm">Through a summary of the results of past research on the time of the origin of <italic>hongqu</italic> (红曲, red yeast rice), a critical review is made of multiple pieces of published evidence supporting the various viewpoints that <italic>hongqu</italic> originated from the Han, Wei, Jin, Tang, or Song dynasties. Based on a newly discovered textual comment by Kong Guangtao 孔广陶 (1832–1890) that rectified the mistake of mis-quoting “red wheat powder in Guazhou” (Guazhou <italic>hongzhi</italic> 瓜州红䵂) as “red yeast rice in Guazhou” (Guazhou <italic>hongqu</italic> 瓜州红麯) in <italic>Entry into Learning</italic> (<italic>Chuxue ji</italic> 初学记), a conclusion can be drawn that the evidence for a Han dynasty origin that has dominated for nearly forty years is not well-grounded, and proposes that Chinese <italic>hongqu</italic> originated in the Tang dynasty (618–907).
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