Xing ren cha (Chinese: 杏仁茶; pinyin: xìng rén chá, "apricot kernel drink") is a traditional dish of Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredient by soaking rice and apricot kernels in cold water for two hours. Apricot kernels are then soaked in hot water for fifteen minutes to have the skin removed. Apricot kernels and rice are then ground into powders and mixed with cold water to form a thin paste. Water is boiled, and the thin paste is added to the boiling water. After the mix reaches its boiling point, it is continuously heated for another five minutes and then ready to be served.