Old Beijing Miancha (面茶) is a distinctive snack of Beijing, traditionally served in the afternoon. A famous verse says, “After a midday nap, a hot bowl of miancha, always with ginger and sesame paste.” The ritual of drinking miancha is as unique as the snack itself; no chopsticks or spoons are used. Instead, one holds the bowl and sips in a circular motion around its edge—an approach only true Beijingers have mastered.
Despite its name, miancha is not a tea but a thick, porridge-like dish made from millet or sorghum flour. The surface is topped with a layer of sesame paste, which is poured in a spiral to create thin threads across the miancha. While the flavor is important, it’s the method of drinking that truly defines the experience. Beijingers don’t use utensils; they hold the bowl, purse their lips, and sip around the edge, letting the hot mixture of miancha and sesame paste flow together. This technique creates a harmonious blend of textures and flavors with each sip—a subtle art that’s fading away as fewer people maintain this tradition. Nowadays, most people use a spoon, leaving this unique drinking method on the brink of disappearing.
In the past, miancha was typically enjoyed in the afternoon: “After a midday nap, a hot bowl of miancha, always with ginger and sesame paste.” Today, it’s available at any time, and I think it’s actually even better in the morning, served piping hot.
Phoenix Lee https://chinese-tradition.com/old-beijing-miancha-a-traditional-unique-drinking-method-treat.html