Investigation of ancient noodles, cakes, and millet at the Subeixi Site, Xinjiang, China

Ancient foodstuffs, including noodles, cakes, and common millet, were excavated from the Subeixi Cemeteries (cal. 500–300 years BC), Turpan District in Xinjiang, China. Starch grain and phytolith analyses were undertaken to identify the plant species involved. These indicate that the noodles and cakes were made from Panicum miliaceum. Ancient food preparation technologies were also investigated by cooking experiments.

Research highlights
► Our archaeological materials were very well preserved, and these records provide important opportunities to reveal the ingredients of the food remains and investigate the ancient food preparation techniques.
► Modern samples were subjected to different cooking methods. The morphologies of cooked starch grains were compared with archaeological materials to study the food cooking processes of the indigenous people.
► Cluster analysis of SPSS (Statistical Product and Service Solutions) was applied to the proportion of different morphologies from ancient samples and modern cooking-experimental samples, which makes the results of cooking experiment more scientific.