Kvass is a traditional fermented drink that came to Northeast China from Russia. It was introduced to cities like Harbin in the late 19th century by Russian immigrants. The drink became popular among locals, especially during summer, because of its refreshing and slightly fizzy taste. Made from rye bread, kvass has a unique flavor that blends European and Chinese food culture. Today, it is one of Harbin’s most famous local drinks.
Preparation Steps
Toasting: Rye bread is sliced and toasted until dark and crispy.
Soaking: The toasted bread is soaked in hot water for a few hours, then strained to remove the solid pieces.
Fermenting: Sugar and yeast are added to the liquid and left to ferment for 1–2 days, making it slightly fizzy and tangy.
Chilling: The drink is cooled in the refrigerator.
Serving: Kvass is served cold, sometimes with lemon or mint.
Review and Appreciation
Kvass is light, slightly sweet and sour, with a mild bread-like taste. It is refreshing and has a natural fizz that makes it a favorite summer drink. Many people enjoy it as a healthy and tasty alternative to sugary sodas.