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Characterization of ancient food remains could reflect how people exploited biological resources and interacted with different cultures in antiquity. In this study, Fourier Transform Infrared Spectroscopy (FTIR), starch grain, phytolith, stable isotope analysis and proteomics were adopted to characterize the composition of the food remains including three cereal foodstuffs, some meat strips and a kebab discovered at the Changle Cemetery (202 BCE–220 CE), Ningxia, northwest China, a key area on the Silk Road. The results show that the cereal foods were baked cakes, primarily made from foxtail millet ( Setaria italica ). One cake was simply made of millet grains, the others were more elaborately comprised of millet flour with the addition of barley flour and meat from cattle ( Bos taurus ) and chicken ( Gallus gallus ). These findings indicate that grinding and baking technologies, which were considered as the culinary tradition in western Eurasia, had been adopted at the latest by the inhabitants in Ningxia region at that time. The large-scale migration from central China to Ningxia and the opening up of the Silk Road during the Han Dynasty gave rise to the diet communication and assimilation in this border area. Moreover, the meat strips were identified as dried beef, and the kebab was likely to be made from sheep/goat meat, wherein the latter is the earliest scientific evidence of mutton kebab in ancient China up to our knowledge. The analytical strategy could be widely applied in characterizing ancient visible food remains in order to better understand their preparation methods.

Diet communication on the early Silk Road in ancient China: multi-analytical analysis of food remains from the Changle Cemetery