Tea & local drinks 茶饮酒酿

Douzhi 豆汁儿

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.

Sour-plum drink 酸梅汤

It combines smoky fruit, firm acidity and sweetness rather than tasting like ordinary fresh-plum juice. Different shops vary considerably in concentration and sugar.

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Miancha 面茶

The grain base is smooth and mild; the concentrated sesame layer brings a roasted aroma and savory richness.

Sweet Almond Drink 杏仁茶

Sweet Almond Drink (杏仁茶), presented in Chengde (承德) as Chengde almond tea, is a thick, sweet drink made from apricot kernels.

Salty milk tea 咸奶茶

The flavor is savory and milky, with tea tannin underneath. Added millet changes from crisp to soft as it soaks.

Mongolian Milk Tea 蒙古奶茶

Mongolian Milk Tea (蒙古奶茶) in Hohhot (呼和浩特) can be a pot of tea and milk enriched with grains, dairy foods and dried meat.

Milk Tea with Roasted Millet 炒米奶茶

Milk Tea with Roasted Millet (炒米奶茶) pairs Mongolian milk tea with roasted millet (炒米), and in Tongliao (通辽), Inner Mongolia, roasted millet can be soaked in milk tea with butter and fresh milk curd.

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Salty Milk Tea 奶茶

Salty Milk Tea (奶茶) is Mongolian milk tea: green brick tea (青砖茶) boiled and mixed with fresh milk and salt.

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Pot-Cooked Tea 锅茶

Pot-Cooked Tea (锅茶) is Mongolian milk tea that is brewed first and then cooked on in the pot with dried meat, dairy foods and roasted millet, so that it is eaten as much as drunk.

Rice Wine 米酒

Rice Wine (米酒) is part of Korean food culture in Yanbian (延边), with village brewing traditions and newer flavoured versions.

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Kvass 格瓦斯

Expect a malty or toasted-bread note with gentle acidity and, in some versions, light bubbles. Sweetness and fermentation character vary by producer.

Tofu Pudding with Savoury Oil Tea 豆腐脑配油茶

Tofu Pudding with Savoury Oil Tea (豆腐脑配油茶) is listed among the local specialties of Bengbu, Anhui. The name includes 豆腐 (bean curd). The term 茶 points to tea or a locally named drink.

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