Sour-plum drink 酸梅汤
Sour-plum drink is featured among the local specialties of Beijing.
A dark plum drink balances smoky tartness with sweetness. Served chilled, it pairs well with rich Beijing dishes.
How it is made
Smoked dried plums are simmered with sugar and ingredients such as hawthorn; recipes may also include licorice or dried citrus peel. The strained drink is usually cooled before serving.
Flavour & texture
It combines smoky fruit, firm acidity and sweetness rather than tasting like ordinary fresh-plum juice. Different shops vary considerably in concentration and sugar.
Local roots & traditions
Suanmeitang is a familiar Beijing accompaniment to rich meals, especially roast duck and hot-weather snacks.
How to order Sour-plum drink
Ask whether it is house-brewed and try the sweetness before ordering a large jug.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Douzhi 豆汁儿 →
Mung-bean processing produces a liquid that is fermented and heated to make douzhi. It is commonly served with crisp fried rings called jiaoquan and finely shredded pickles. Expect a distinctly sour, earthy aroma and a thin texture, quite different from sweet soy milk. The pickles and fried dough change the balance of each mouthful.
Hawthorn in syrup 炒红果 →
Hawthorn fruit is cleaned, usually cored, and gently cooked with sugar and water until the syrup clings to it. Careful cooking keeps recognizable fruit pieces rather than turning everything into a jam. Its sweetness is balanced by pronounced hawthorn tartness, with soft flesh and a glossy coating. Chilled servings feel particularly refreshing after fatty dishes.
Questions before you order
What name should I show when ordering?
Show 酸梅汤 for Sour-plum drink. Ask whether it is house-brewed and try the sweetness before ordering a large jug.
Sources & reading
Recipes and servings vary between kitchens.