The Cultural Significance of Pre-Meal Beverages
In Chinese dining culture, the act of drinking before food is not merely about quenching thirst; it is a thoughtful practice with deep cultural and health-focused roots. Traditional Chinese Medicine (TCM) places great emphasis on maintaining balance and harmony within the body, especially in the digestive system. Many drinks, whether herbal teas or warming broths, are selected for their properties to stimulate appetite, warm the stomach, and assist with digestion, particularly when a heavy or rich meal is anticipated. The choice of beverage can also be seasonal, with cooling drinks favored in summer and warming ones in winter.
Beyond health, pre-meal drinks serve as a social lubricant. At banquets and family gatherings, sharing a drink, whether alcoholic or non-alcoholic, is a way to welcome guests and build camaraderie. The first round of drinks is often consumed with appetizers, which arrive at the table before the main courses, making the drink an integral part of the initial dining experience.
A Spectrum of Chinese Pre-Meal Drinks
Herbal Teas and Infusions
Herbal teas are a popular and health-conscious choice, often consumed warm. These are not your typical afternoon tea, but specially concocted infusions with specific medicinal properties.
- Chrysanthemum Tea: Known for its cooling properties and floral, refreshing taste, chrysanthemum tea (often combined with other herbs like goji berries or licorice root) is a popular choice, especially in warmer months. It is said to soothe the throat and calm the spirit.
- Goji Berry and Job's Tears Tea: A simple, restorative tea made by steeping goji berries and crispy job's tears. It's considered a nourishing and healthy option.
- Ginger, Jujube, and Tangerine Peel Drink: This warming and aromatic concoction is praised in TCM for its ability to regulate 'qi' (life force), strengthen the spleen, and expel dampness. It's particularly favored for its digestive benefits.
Warming Soups and Broths
A small bowl of soup is a classic and traditional way to start a Chinese meal, often served as the very first dish. These are typically clear, nourishing broths, not heavy, creamy soups.
- Superior Broth (Sheung Tong): Made from a combination of chicken, pork, and ham simmered for hours, this rich but clear broth is a foundational element in high-end Chinese cuisine. Served on its own, it’s a luxurious palate primer.
- Bu Xue Yang Yan Tang: This medicinal soup, made with ingredients like beef shin, jujube dates, and peanuts, is believed to be a blood and skin tonic. Starting a meal with such a soup is a way to prioritize wellness.
- Winter Melon Barley Drink: While it can be served chilled, this slow-cooked herbal drink is also enjoyed warm. It's considered cooling and helps with detoxification.
Refreshing Fruit-Based Drinks
For a more modern or seasonally-appropriate twist, some turn to fruit-based drinks that are both delicious and functional.
- Sour Plum Drink (Suanmeitang): A smoky, sweet, and sour drink made from smoked plums, hawthorn berries, and licorice. It is incredibly popular in summer for its cooling properties and is known to aid digestion and quench thirst.
- Hawthorn Juice: Made from simmered hawthorn berries and rock sugar, this drink is rich in citric and malic acids, known to promote digestion and invigorate the stomach.
Alcoholic Beverages and Etiquette
For social occasions, an alcoholic drink can serve as an appetizer. Baijiu, a clear distilled spirit, is a prominent choice and is often consumed with the initial appetizer courses. Its strong flavor is meant to be savored slowly, often in small glasses, to prepare the palate.
A Note on Baijiu: This potent spirit, made through solid-state fermentation, is a significant part of Chinese drinking culture. When raising a glass for a toast (ganbei), it's common to drink with the initial plates of cold dishes and appetizers. For more information on this complex spirit, you can explore detailed resources about its production and cultural role.
Comparison of Common Pre-Meal Drinks
| Drink Type | Primary Function | Temperature | Common Occasion | Flavor Profile |
|---|---|---|---|---|
| Herbal Tea | Digestive, Balancing | Warm or Cold | Everyday, Health-focused | Varies; often floral, sweet, or earthy |
| Warming Soup | Warming, Nourishing | Hot | Family Meals, Banquets | Savory, Complex, Umami |
| Sour Plum Drink | Cooling, Digestive | Cold | Summer, Hot Pot | Sweet, Sour, Smoky |
| Baijiu | Social, Appetite | Room Temp | Banquets, Celebrations | Strong, Complex, Potent |
| Hawthorn Juice | Digestive, Invigorating | Cold or Warm | Everyday, Summer | Sweet and Sour |
Conclusion
The practice of what Chinese drink before food is a microcosm of the country's rich culinary traditions and deep-seated health philosophies. It highlights a mindful approach to eating, where preparation is as important as the meal itself. From the warming, medicinal effects of a ginger and jujube infusion to the palate-stimulating zing of a sour plum drink, each beverage serves a distinct purpose, tailored to the season, the meal, and the occasion. This tradition reflects a holistic understanding of food, culture, and well-being, proving that a Chinese meal starts long before the main dishes are served.
Beyond the Drinks: The Pre-Meal Ritual
While the drinks are the focus, the pre-meal ritual in China often extends further. Light appetizers, or liangcai, are often served first and eaten alongside the initial drinks. This combination, whether it's refreshing cucumber salad with a cooling herbal tea or cold cuts with a strong baijiu, sets the stage for the main courses. The emphasis is always on balance—complementing the meal's flavors and ensuring the body is properly prepared for digestion. In this way, every step of the dining experience, from the first sip to the last bite, is a deliberate and meaningful act of culinary art.
