Nai lao

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

Beijing yogurt or 北京酸奶 (Beijing suan nai) is a traditional dish of Beijing cuisine.


The traditional culinary method of this dish begins with the preparation of the main ingredient by heating the milk first and then adding sugar to it. Two types of nuts are mixed with raisins, and rice wine made of glutinous rice is poured in and thoroughly stirred. A special device called a yogurt barrel (lào tǒng, 酪桶) is used for further production processes, which is a barrel with a heat chamber in the center, providing the heat needed for baking. The milk is mixed with rice wine and sugar 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 Beijing yogurt traditionally serve it in a ceramic container that must be returned to them. However, many vendors now serve in plastic cups to go.