Domestic buffalo in the context of Toda people

China has been the source of many innovations, scientific discoveries and inventions. Below is an alphabetical list of inventions and discoveries made by Neolithic cultures of China and those of its prehistorical early Bronze Age before the palatial civilization of the Shang dynasty (c. 1650 – c. 1050 BC). These include the Bronze Age Erlitou culture and the semi-legendary Xia dynasty that, unlike the Shang, is not yet confirmed to have existed with evidence of contemporary texts.

The contemporaneous Peiligang and Pengtoushan cultures represent the oldest Neolithic cultures of China and were formed around 7000 BC. Some of the first inventions of Neolithic China include semilunar and rectangular stone knives, stone hoes and spades, the cultivation of millet and the soybean, the refinement of sericulture, rice cultivation, the creation of pottery with cord-mat-basket designs, the creation of pottery vessels and pottery steamers and the development of ceremonial vessels and scapulimancy for purposes of divination. The British sinologist Francesca Bray argues that the domestication of the ox and buffalo during the Longshan culture (c. 3000 – c. 2000 BC) period, the absence of Longshan-era irrigation or high-yield crops, full evidence of Longshan cultivation of dry-land cereal crops which gave high yields "only when the soil was carefully cultivated," suggest that the plow was known at least by the Longshan culture period and explains the high agricultural production yields which allowed the rise of Chinese civilization during the Shang dynasty. Later inventions such as the multiple-tube seed drill and the heavy moldboard iron plow enabled China to sustain a much larger population through greater improvements in agricultural output.

Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The process of culturing increases the shelf life of the product, while enhancing its taste and improving digestibility by the fermentation breakdown of the milk sugar, lactose.

There is evidence that fermented milk products have been produced since around 10,000 BCE. Numerous Lactobacilli strains have been grown in laboratories allowing for diverse cultured milk products with different flavors and characteristics. Most of the bacteria needed to make these products thrive under specific conditions, giving a favorable environment for production of fermented foods, such as cheese, yogurt, kefir, and buttermilk.