Sweet Fermented Grains, known as "tian pei" in Chinese, is a traditional snack from Gansu Province. It's especially popular in Lanzhou and other parts of the northwest. The dish has been around for centuries and is often enjoyed during the hot summer months. It's made by fermenting wheat or barley with a special starter culture, which gives it a sweet, slightly tangy flavor and a soft, chewy texture. It's a simple, refreshing treat that has been a favorite among locals for generations.

How It's Made

The process of making sweet fermented grains is simple but requires patience.

1. Preparing the grains: Wheat or barley is washed and soaked in water for several hours until the grains become soft.

2. Cooking: The soaked grains are boiled until they are tender but still hold their shape. They are then drained and allowed to cool to room temperature.

3. Fermenting: A starter culture, which is a mixture of yeast and beneficial bacteria, is sprinkled over the cooked grains. The grains are mixed well and placed in a container. The container is covered and left in a warm place for about 24 to 48 hours. During this time, the grains ferment and develop a sweet, slightly alcoholic flavor.

4. Chilling: Once fermented, the grains are chilled in the refrigerator. They are often served cold, sometimes with a little sugar or dried fruit added.

What It's Like

Sweet Fermented Grains is a unique snack that's both sweet and tangy. The grains are soft and chewy, and the liquid has a mild, sweet flavor with a hint of fermentation. It's refreshing and light, making it a perfect snack on a hot day. Some people compare it to a mild, non-alcoholic beer. It's a taste that's deeply connected to the region, and if you're visiting Gansu, it's a snack you should definitely try. Many locals also say it's good for digestion, so it's a treat that's as healthy as it is tasty.