Great Wall of China's strength 'comes from sticky rice'





The secret of the strength and longevity of the Great Wall of China lies in the sticky rice that was used as its mortar, Chinese scientists have found.

Workers built the Ming dynasty sections of the Great Wall about 600 years ago by mixing together a paste of sticky rice flour and slaked lime, the standard ingredient in mortar, said Dr Zhang Bingjian.

The sticky rice mortar bound the bricks together so tightly that in many places weeds still cannot grow. However, there was widespread resentment against the Wall in the south of China because the Ming emperors requisitioned the southern rice harvest both to feed the workers on the Wall and to make the mortar.



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