Chashang Li

Chashang Li

　　Chashang Li

　　Beijing Tianqiao Chashang Li has a long history and is a traditional Beijing snack. The tea soup is sweet, aromatic, and mellow, with an apricot-yellow hue and a delicate, lingering flavor.

　　A poem from the Jiaqing era of the Qing Dynasty, “Duomen Zhuzhi Ci,” reads: “A bowl of sweet porridge in the early morning, then tea soup and flour tea.” Old Beijingers favored tea soup from Ju Yuan Zhai outside Qianmen and Chashang Li in Tianqiao. Located in Beijing’s Tianqiao, the tea soup made by Li Ji is soft, smooth, and richly fragrant. They offer more than ten varieties of tea soup. In December 1997, the tea soup prepared by Beijing Tianqiao Chashang Li Food Shop was awarded the title of First National Chinese Famous Snack by the China Cuisine Association. To make the tea soup, wash millet flour, soak it in cold water for two hours, drain, grind it into powder, and sift it finely to create millet flour. Fill the tea soup kettle with cold water, bring it to a boil, take a bowl, pour in boiling water mixed with an appropriate amount of cold water, stir, then add one-tenth part millet flour to form a paste. Pour boiling water over the paste to cook it. Sprinkle brown sugar, white sugar, and osmanthus sugar on top before serving. Now, Chashang Li combines traditional craftsmanship with modern science and has developed new items such as fresh water caltrop tea, bubble milk tea, milkshakes, and sundaes. Especially notable is the fresh water caltrop tea, which also offers health benefits such as detoxification, diuresis, and hangover relief.

　　Nowadays, Chashang Li has opened many branches across the country. The Beijing Tianqiao Chashang Li branch under Baihua Fast Food has been in business for seven years. All the ingredients for the tea soup are supplied by the main store in Beijing Tianqiao, ensuring an authentic taste of Tianqiao’s Chashang Li tea soup. It is deeply loved by customers in Heicheng.