Beijing Imperial Court Yogurt

Beijing Imperial Court Yogurt is a traditional dairy product with unique charm. It originated from the Manchu people and was once a precious dessert in the imperial court cuisine. Now it has become one of the representatives of Beijing's special cuisine. Its production process is quite elaborate. The traditional method is to mix fresh milk and glutinous rice wine in a specific ratio, put them in small bowls, then bake them carefully in a pine wooden barrel, and finally use ice cubes to cool them to solidify. In modern times, there is also a relatively simple home - made method: heat the pure milk in advance to evaporate some water. After the milk cools down, mix it with the rice wine juice squeezed from the glutinous rice wine at a ratio of 2:1, add a little white sugar, and stir evenly with chopsticks in one direction. Then, pour the mixed liquid into a wide - mouth container and put it in the microwave. First, microwave it on medium - high heat for 1 minute, take it out, and then continue to microwave it on medium heat for 1 - 2 minutes (check it every 1 minute during the period) until the yogurt becomes thick. After it cools down a little, put it in the refrigerator for better taste. The finished Imperial Court Yogurt has a milky white color, a delicate and smooth texture, like congealed fat. The moment it enters the mouth, the rich and mellow milk flavor and the unique rice wine flavor blend with each other and slowly spread in the mouth. It is sweet but not greasy, cool and smooth, bringing a wonderful taste experience. In the past, well - known yogurt shops in old Beiping included Xiangleixuan inside Xihua Gate, Erheyi in Ganqiao, and Erhexuan on West Chang'an Avenue. Nowadays, there are many shops in Beijing that sell Imperial Court Yogurt, such as Sanyuan Meiyuan. Its production technique has also been included in the Beijing Intangible Cultural Heritage Protection List, allowing more people to have the opportunity to taste this imperial delicacy.