Tea & local drinks 茶饮酒酿

Yogurt with silverweed roots 酸奶人参果

Tart dairy contrasts with the roots' soft, slightly starchy and earthy bite. It is a textured dessert rather than fruit-flavored smooth yogurt.

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Dazhou Youcha Savory Porridge 达州油茶

Dazhou Youcha Savory Porridge (达州油茶) is listed among the local specialties of Dazhou, Sichuan. The term 茶 points to tea or a locally named drink.

Tibetan Butter Tea 酥油茶

Tibetan Butter Tea (酥油茶) combines boiled brick tea with butter and salt. It is a traditional drink in Tibetan communities of Sichuan (四川), as well as Tibet (西藏) and Qinghai (青海).

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Highland Barley Wine 青稞酒

Highland Barley Wine (青稞酒) is made from highland barley and is also called qiang (羌) in Tibetan. Daocheng County (稻城县) Government describes both stronger and weaker forms, with a fragrant, full flavour and a mellow sweetness.

Gaiwan tea 盖碗茶

The flavor depends on the tea chosen, and successive additions of hot water change its strength and aroma.

Chengdu youcha 成都油茶

Soft, warm paste contrasts with brittle fried dough, while sesame, pepper or other condiments add aroma. Despite the name, this version is not a brewed-tea drink.

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Muchuan flower-scented tea 沐川花茶

Expect a clear infusion with floral aroma layered over the tea's own body and slight astringency. Longer steeping usually makes the tea stronger.

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