Description
A traditional summer drink brewed from 'Wu Mei' (smoked plums), hawthorn, licorice, and rock sugar. Features a striking tartness and a medicinal, smoky aroma.
Restaurants serving Suan Mei Tang (Sour Plum Drink)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Water
- Wu Mei(Smoked plum)
- Rock sugar
- Hawthorn
- Licorice
- Tangerine peel
Instructions
- [Authentic Recipe/Usage]
- (If bottled, just chill and drink).
- To make from scratch, wash dried smoked plums, hawthorn, tangerine peel, and licorice, then soak for
- mins.
- Bring to a boil in plenty of water, then simmer on low for an hour to extract the herbal essence.
- Add rock sugar (and Osmanthus flowers) to balance sweetness/aroma. Chill completely in the fridge.
- Drinking this between bites of Hot Pot completely wipes away mouth grease.
Learn more Spice, substitutes, tips
Key spices
Intense smoky aroma and tartness of smoked plums
Substitutes at Japanese supermarkets
Plum wine syrup + Black vinegar diluted (diff aroma)
Pairing
Hot Pot / Greasy meat dishes
Trivia
[Trivia] First-time Japanese drinkers are often shocked, saying 'it smells like stomach medicine!'. But once accustomed, you realize this smoky tartness is peerless at washing away heavy Chinese oils.
Eating tips & etiquette
[Unique Eating] Go to any traditional Beijing Hot Pot (mutton shabu-shabu) spot, and a pitcher of this is mandatory. The acidity aids digestion, allowing you to eat endless meat.
Allergen
None