酸梅汤
A sweet-tart chilled drink made from smoked plums, dried hawthorn berries, osmanthus flowers, and rock sugar. This traditional summer refreshment dates back to the Qing Dynasty and is the perfect thirst-quencher in China's hot summers. Often sold from street vendors in Beijing's hutongs and widely available bottled. Its tangy, slightly smoky flavor is uniquely refreshing.
China's non-alcoholic drink traditions extend back millennia, from soy milk and herbal teas to sweet fermented rice drinks. Many are rooted in Traditional Chinese Medicine, designed to cool, warm, or balance the body. The modern non-alcoholic scene has expanded to include countless packaged herbal teas, fruit juices, and plant-based beverages found in every convenience store.
Many traditional Chinese non-alcoholic drinks are simmered or steeped for extended periods to extract full flavour. Sour plum juice, for example, requires hours of slow cooking with smoked plums and dried hawthorn. Soy milk is ground fresh from soaked soybeans each morning. These time-honoured methods prioritise depth of flavour and nutritional value over convenience.
East ChinaChina's largest city and a global financial hub, Shanghai dazzles visitors with its futuristic skyline along the Pudong waterfront and the colonial-era architecture of the Bund. Known for its vibrant nightlife, world-class dining, and rich art scene, Shanghai represents the cutting edge of modern China.
South ChinaThe capital of Guangdong Province and the birthplace of Cantonese cuisine, Guangzhou is a sprawling southern metropolis with over 2,200 years of history. Famous for its dim sum culture, the Canton Tower, and bustling trade fairs, it serves as the gateway to southern China and Hong Kong.
Southwest ChinaThe laid-back capital of Sichuan Province is famous worldwide for its giant panda breeding centers and fiery Sichuan cuisine. Chengdu is known as the land of abundance, offering a slower pace of life with its teahouse culture, mahjong traditions, and proximity to stunning natural landscapes including Jiuzhaigou Valley.
Many Chinese non-alcoholic drinks have roots in TCM. Herbal teas like Wang Laoji are formulated to reduce internal heat and balance the body after spicy meals. Soy milk provides plant-based protein and isoflavones. Sour plum juice is rich in organic acids that aid digestion. These drinks reflect the Chinese principle that daily beverages should nourish as well as refresh.
non-alcoholichotA traditional Chinese breakfast drink made from ground soybeans and water, served either sweetened or savory. Fresh, hot soy milk paired with fried dough sticks (youtiao) is the quintessential Chinese breakfast combination. Rich in protein and naturally dairy-free, soy milk has been a staple of the Chinese diet for over 2,000 years and is freshly made at breakfast stalls each morning.
non-alcoholiccoldChina's most popular herbal tea drink, sold in its iconic red can. Wang Laoji is a traditional Cantonese herbal tea blend believed to reduce internal heat according to Chinese medicine principles. Made from a proprietary blend of herbs including honeysuckle, chrysanthemum, and licorice, it has a mildly sweet, slightly bitter taste. Often consumed with spicy food like hot pot to balance the heat.