Xing ren cha

Xing ren cha (Chinese: 杏仁茶; pinyin: xìng rén chá, "apricot kernel drink") is a traditional dish of Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredient by soaking rice and apricot kernels in cold water for two hours. Apricot kernels are then soaked in hot water for fifteen minutes to have the skin removed. Apricot kernels and rice are then ground into powders and mixed with cold water to form a thin paste. Water is boiled, and the thin paste is added to the boiling water. After the mix reaches its boiling point, it is continuously heated for another five minutes and then ready to be served.

Other ingredients that could be added include peanuts, sesame, rose flower, laurel, raisins, cherry, sugar, and honey.

Beijing cuisine

Bing guo Chao hong guo Chatang Douzhi Fuling jiabing Hot pot Instant-boiled mutton Jing Jiang Rou Si Kai kou xiao Liangfen Luo si zhuan Mi san dao Mi zhi hu lu Nai lao Peking duck Peking pork Qingtang wanzi Ruan zha li ji Soy sauce chicken Spring pancake Suncake Wotou Xi gua lao Xing ren cha Xingren doufu Yin si juan Yun dou juan Zhajiangmian

Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

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