Nai lao

Beijing Yogurt

Beijing Yogurt for sale at Wangfujing
Type Yogurt
Place of origin China
Region or state Beijing
Main ingredients Milk, sugar, nuts, raisins, rice wine
Cookbook: Beijing Yogurt  Media: Beijing Yogurt
Nai lao
Chinese 奶酪

Beijing yogurt or 北京酸奶 (Běi jīng suān nǎi) is a traditional fermented milk drink that is popularly consumed in northern China.


Nai lao (or suān nǎi) is prepared by heating milk and adding sugar to it. Two types of nuts mixed with raisins and rice wine made from glutinous rice are poured in and thoroughly stirred. A special device called lào tǒng 酪桶 (or yogurt barrel) is used during production. A lào tǒng contains a heat chamber in the center, providing the heat needed for cooking. The milk is mixed with rice wine and honey or sugar and is rapidly poured into fifty small bowls. The bowls are then stacked along the inner wall of the yogurt barrel, heated for about thirty minutes, and later cooled.


Places that sell suān nǎi traditionally serve it in ceramic containers that must be returned to the vendor. However, many vendors now serve suān nǎi in disposable plastic cups.

See also

This article is issued from Wikipedia - version of the 9/12/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.