China · Beijing
Sour Plum Drink (From a Concentrate)
The Beijing shop version of the sour plum drink, assembled from a powdered concentrate with sugar and a splash of erguotou. Sour, sweet and cooling, and ready in a couple of minutes.
Travelers first encountered this as a packaged powder mixed with water, and the local version adds a measure of erguotou, Beijing's millet spirit, which gives the sweet-sour drink a warm edge. Street vendors stir for a set number of turns because dissolving the powder and the sugar evenly is the only real technique involved. The result is sold cold through the summer in paper cups.
Ingredients
- drinking water1177 g
- sour plum solid drink120 g
- sugar cubes9 g
- Beijing erguotou48 g
Directions
- 1
Measure out 1177g of drinking water.
- 2
Add 60g of the sour plum solid drink and stir clockwise fifty times with a spoon.
- 3
Add the remaining 60g of sour plum solid drink and stir clockwise fifty times again.
- 4
Add 9g of sugar cubes and stir clockwise a hundred times.
- 5
Add 48g of Beijing erguotou and stir clockwise thirty times.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.