Abstract: As an important agricultural book in the period of Wei, Jin, Northern and Southern dynasties, Qi Min Yao Shu records not only important agricultural production technologies, but also many food production methods as well as some food utensils. This article is an attempt of textual research to outline the morphological regulation of chopsticks in this period starting from the description of “water drawing, ru of the size of chopsticks,” followed by discussion on the use of chopsticks then and elaboration on the historical situation of food life at that time.

Key words: Wei Dynasty, Jin Dynasty, Northern and Southern dynasties, chopsticks, dietary culture