Sour Plum Drink
Quick Info
- Flavor
- Tart and tangy with a rounded sweetness from rock sugar. Slightly smoky from the dried plums, with a refreshing finish.
- Texture
- Thin, smooth liquid, sometimes with small sediment from spices
- Spice Level
- Not spicy
- Temperature
- Served Cold
Ingredients
The Story
Sour plum drink dates back to the Qing Dynasty imperial court, where it was the beverage of choice for emperors cooling down during Beijing’s sweltering summers. The recipe eventually spread from the palace kitchens to street vendors, and today it is inseparable from Beijing summer culture. Traditional shops in the hutong alleys still simmer huge pots of it daily using recipes passed down for generations.
What to Expect
A deep amber-brown chilled drink served in a cup or bottle. The first sip delivers a bright tartness that immediately wakes up your palate, followed by gentle sweetness and a slightly smoky, herbal complexity. It is intensely refreshing in hot weather — the Chinese equivalent of lemonade, but more nuanced. Commercial bottled versions are widely available but lack the depth of freshly brewed batches.
Tips
Seek out traditional shops or street stalls that brew it from scratch rather than buying bottled versions. In Beijing, look for it at old-school snack streets and hutong shops. It pairs wonderfully with rich, heavy foods as a palate cleanser. If you enjoy tart drinks, this will become a summer favorite.