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Suanmeitang (sour plum drink)
酸梅汤: smoky, sweet-sour plum and hawthorn brew with osmanthus, served ice-cold beside Beijing hotpot
Old Beijing sold suanmeitang from brass bowls at street corners in summer, chilled with blocks of river ice, and the Qing court drank a version as a cooler. Today it comes in big jugs at copper-pot hotpot restaurants, where its sourness cuts through mutton and sesame sauce; families brew a pot every few days all summer. Smoked wumei plums give a deep, almost bacon-like smokiness, hawthorn adds fruity acid, licorice softens the edges and rock sugar rounds everything off, with dried osmanthus on top for a honeyed scent. It should be dark ruby, clear and refreshing, tart first and sweet after. The common mistake is boiling it hard for hours: the plum stones and hawthorn seeds release bitterness and the brew turns muddy. Simmer gently, strain early and chill fast. It is ready when the plums have collapsed and the liquid tastes clearly sour-sweet with a smoky finish. Licorice root is traditionally used in small amounts; people with high blood pressure, heart or kidney problems, or who are pregnant should keep the licorice out or check with a doctor. Chef's tip: add the osmanthus only after the heat is off, or its perfume vanishes.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the brew
- 1 ¾ oz smoked dried plums (wumei)from Chinese grocers or herbal shops
- ⅛ oz dried licorice root slices (gancao)about 3 thin slices
- 1 piece dried tangerine peel (chenpi)about 5 g
- ⅛ oz dried roselle (hibiscus) calyces (optional)for a deeper red
- 10 ½ cups waterplus extra for soaking
- 5 ½ oz yellow rock sugaror to taste
To finish
- 1 tbsp dried osmanthus flowers
- 16 ice cubes (optional)
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Method
0/6 doneStep 1: Rinse 1 ¾ oz smoked dried plums (wumei), 1 oz dried hawthorn slices (shanzha), ⅛ oz dried licorice root slices (gancao) and 1 piece dried tangerine peel (chenpi) in a sieve under cold water, rubbing off any dust. Cover with cold water and soak for 30 minutes until the plums soften and the water turns pinkish. Drain and discard the soaking water.
30 minStep 2: Put the soaked ingredients and ⅛ oz dried roselle (hibiscus) calyces in a large pot with the 10 ½ cups water. Bring to the boil over high heat, about 10 minutes.
10 minStep 3: Turn the heat down to low, half-cover and simmer gently for 40 minutes, until the plums have fallen apart and the liquid is a deep ruby brown and smells smoky and sour. Do not let it boil hard.
40 minStep 4: Add the 5 ½ oz yellow rock sugar and stir over low heat for 5 minutes until fully dissolved. Taste: it should be sour first, sweet after; add a little more sugar if it makes you wince.
5 minStep 5: Turn off the heat, scatter in the 1 tbsp dried osmanthus flowers, cover and leave for 5 minutes so the flowers release their honeyed scent.
5 minStep 6: Strain through a fine sieve lined with muslin into a heatproof jug, pressing lightly on the solids. Cool, then chill for at least 2 hours until really cold. Serve over 16 ice cubes with hotpot or on a hot afternoon; it keeps 4–5 days in the fridge.
5 min
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 0 g
- Carbs
- 21 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does suanmeitang (sour plum drink) take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of yellow rock sugar?
- Caster sugar, same amount.
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