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.jpg) Beijing yogurt for sale atWangfujing | |
| Type | Yogurt |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Main ingredients | Milk,sugar,nuts,raisins,rice wine |
| Nai lao | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 奶酪 | ||||||||||
| |||||||||||
Nailao, also known asBeijing yogurt (Chinese:北京酸奶;pinyin:Běijīng suānnǎi), is a traditionalfermented milk drink that is popularly consumed throughout China. The wordsuannai means "sour milk".
Nailao (or suānnǎi) is prepared by heating milk and adding sugar to it. Two types of nuts mixed with raisins andrice wine made fromglutinous rice are poured in and thoroughly stirred. A special device calledlào tǒng (酪桶,lit. '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 suānnǎi traditionally serve it in ceramic containers that must be returned to the vendor. However, many vendors now serve suān nǎi in disposable plastic cups.[1]
In 2011, a factory specializing in Beijing-style yogurt was opened in the US.[2][3]
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