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What to drink in Southwest China? Top 87 Southwestern Chinese Beverages

Last update: Wed Feb 19 2025
Top 87 Southwestern Chinese Beverages
TABLE OF CONTENTS

Best Southwestern Chinese Beverage Types

01

Tea

YUNNAN, China
4.4
Pu Erh
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Pu erh, also known as aged or vintage tea is a renowned tea produced exclusively in the Yunnan province of China. There are two main varieties: raw, non-fermented pu erh, called pu erh sheng, and ripe, fermented pu erh, known as pu erh shu.


The raw version has a very fresh, vegetal flavor with hints of bitterness and a sweet aftertaste, while the ripe one has a mild, yet distinctive and earthy flavor achieved by the fermentation process. For both varieties, the leaves can be left loose or compressed into brick tea (Juan Cha), cake tea (Beeng Cha), bell-shaped tea (Toa Cha), or mushroom-shaped tea (Maw Gu Toaw). 
VARIATIONS OF Pu Erh
02

Tea

YUNNAN, China
4.3
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Sheng is the so-called raw variety of pu erh tea that is considered as the authentic and the original version of this highly-sought tea variety. Pu erh is made in Yunnan, but unlike shou that is artificially fermented, sheng is allowed to naturally age and ferment, often over the course of several years.


The aging process improves the overall characteristics of the tea—making it less astringent and mellow. The production process is simple, and after the tea is withered and sun-dried, it is usually pressed into blocks. It is then stored at a cool and preferably humid place. 
03

Tea

YUNNAN, China
4.2
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Shou is the artificially fermented sub-variety of pu erh tea. It is produced when raw pu erh (mao cha) is aged under specific temperature and humidity so that the fermentation can be accelerated and completed within two or three months.


The technique was developed in the 1970s, initially as a way to imitate the qualities of naturally fermented pu erh. However, the variety became so popular it evolved into a separate style. This pu-erh is smooth and it usually has an earthy, strong, and rich flavor.

04
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Butter tea originated in the 7th century in Tibet, but nowadays it is also widely consumed by the people in the Himalayan regions of Nepal, India, and Buthan. The drink, also known as churned tea, ja srub ma, sūyóu chá and gur gur, is traditionally made with tea leaves, water, salt, and yak butter, although cow butter usage increased in modern times due to its lower cost.


The process of preparation is very long and consists of boiling tea leaves for hours until they provide the liquid with a dark brown color, which is then shaken with butter and salt. Traditionally served in a ceramic bowl, butter tea plays a big part in Tibetan life - it is typically consumed in the morning, before work, or served to guests as a sign of hospitality, when it is consumed in small, separate sips.

05

Spirit

MAOTAI, China
2.6
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Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in earthenware vessels where it is aged before it is blended.


Maotai is praised for its crisp, complex flavor and purity. It is also culturally significant, often enjoyed on special occasions and given as a present. Traditionally, it is served at room temperature in special tulip-shaped glasses. The drink gained international fame after it was awarded at the San Francisco Panama-Pacific Exposition in 1915.

06

Alcoholic Beverage

TIBET, China and  one more country
n/a
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Chhaang is a fermented beverage that is mainly enjoyed in Nepal and Tibet. It is usually made from barley (nechang or jauchhang), millet, or rice (drechhang). When cooked, the base grain is chilled and mixed with yeast (phab). The combination is usually fermented for several days, and the fermented juice is then mixed with water.


This low alcoholic drink is milky white and cloudy with a slightly gritty texture. Depending on the length of fermentation, it can be lightly fizzy. The flavor is often described as a combination of sweet and tart flavors. Rice chhaang will usually be creamier and whiter than the barley-based version. 
07
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Fried bee pupa with rice wine is a beverage from Yunnan, precisely from the area of Nu River Valley. The native bee pupa is harvested and then fried in high-quality, hand-pressed lacquer seed oil. Once the bee pupa is crunchy, rice wine is poured in, and the whole thing is briefly cooked.


The resulting beverage is smooth and chewy and has an intense aroma thanks to the lacquer seed oil. Fried bee pupa with rice wine is usually served in small wooden cups. It is considered a delicacy as its main ingredient, the native bee pupa, is not an easy find.

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Southwestern Chinese Beverages