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Final Exam Paper
Sour Plum Soup
Sour plum soup is a traditional Chinese beverage for cooling off in summer. As a distinctly regional seasonal beverage, sour plum soup has become one of the iconic urban memories of old Beijing. Although its exact origins remain unverifiable, by the mid-to-late Qing Dynasty at the latest, sour plum soup—made primarily from black plums and featuring a sweet-and-sour flavor—had become one of the most popular drinks in the Beijing-Tianjin region. Its preparation method and recipe are uncomplicated; the simplest version involves boiling black plums with rock sugar. During the Jiaqing reign of the Qing dynasty, scholar Hao Yixing noted: “Nowadays, people boil plums into a soup, add white sugar, and drink it. In the capital, mixing sour plum soup with ice water makes it especially sweet and refreshing.” When served, crushed ice made with an iron pestle was often stirred in, creating what was known as iced sour plum soup. Its sweet-and-sour taste made it immensely popular among the common folk, especially children.(Sun, 2021) Suitable for those who work hard during summer, experience exhaustion and fluid depletion, lack appetite, and feel emotionally irritable.
The History and Origin of Sour Plum Drink
Sour plum soup has long been a premier summer beverage. The “Tugong Plum Decoction” documented in ancient texts represents one of the earliest forms of this drink. The “pickled plum water” mentioned in the Southern Song dynasty's Records of Old Wulin similarly served as a refreshing beverage akin to plum soup. During the Qing Dynasty, it was refined by the imperial kitchen into a court beverage, known as “Tugong Plum Decoction” Praised for its ability to clear heat, soothe the mind, relieve pain, eliminate phlegm, suppress coughs, ward off epidemics, and quench thirst, it was hailed as the “Imperial Court's Precious Treasure: Royal Black Plum Juice.” Later, it spread to the common people. Street vendors selling plum soup could be found everywhere—at the entrances of dried and fresh fruit shops, along every street and alley. Their stalls featured a crescent-shaped spear (signifying nighttime boiling) and a sign reading “Ice-Chilled Hot Water Plum Soup.” The vendors held a pair of small bronze bowls, occasionally clinking them together to produce a resonant sound. Passersby would feel their thirst quenched just by seeing the plums, and the sound alone brought a sense of coolness. One bowl would banish all summer heat. Back then, plum soup vendors not only hawked their wares along the streets and set up stalls, but there were also many shops specializing in plum soup. Examples include “Qiu's” at Tianqiao, “Lu Yu Zhai” at Xidan Archway, and “Yu Yuan Zhai” on Ding Street near Dong'anmen.(Lu, 2018, p. 61) After soaking the dried plums until plump, simmer them with rock sugar, honey, and osmanthus flowers. Once chilled, it becomes sour plum soup.
Historical Reference
Sour plum drink boasts a millennia-old heritage, ranking among China's most ancient traditional beverages. As early as the Shang and Zhou dynasties, our ancestors already knew how to extract sourness from plums for drinking. The recipe for our plum soup originates from the imperial tea house of the Qing court. During the Qing dynasty, plum soup became immensely popular within the palace walls, particularly cherished by Emperor Qianlong.
There were reasons for plum soup's immense popularity in the Qing court. The Manchu people had a long history of consuming sour foods. Emerging from the region of White Mountains and Black Waters, hunting and gathering were their primary means of subsistence. The Manchus, fond of fishing and hunting, enjoyed meat-based diets and consequently invented suantangzi, a traditional Manchu dish. Suantangzi is made from fermented cornmeal. After consuming rich, fatty meats, sipping suantangzi proved a perfect complement.
Later, suantangzi was brought to the city of Beijing. The climate and geography of Beijing caused varying degrees of physical and lifestyle discomfort for the Manchus, who had long resided in the northeast. Fermented cornmeal soup is high in sugar; excess sugar not utilized by the body converts into fat stored internally, leading to weight gain. Regularly consuming high-calorie foods like venison and bear paws followed by cornmeal soup easily caused internal and external damp-heat to clash, resulting in weight gain. Consequently, Emperor Qianlong ordered adjustments to the dietary structure.
The Imperial Tea House racked their brains and finally concocted a beverage to replace sour soup: plum soup. Its recipe combined: Black plums to cut grease and reduce oiliness;Osmanthus to disperse phlegm and remove blood stasis; Licorice to clear heat, detoxify, and nourish the skin; Hawthorn to lower lipids and blood pressure; Rock sugar to boost energy and moisten the lungs. All simmered together. Plum tea not only cut through grease but was also rich in organic acids, citric acid, vitamin B2, and dietary fiber. Upon its creation, it won Emperor Qianlong's favor. It's said he drank it before and after meals. Later, the custom of drinking plum tea spread throughout the Qing imperial court.
Preparation Method
Plum tea is simple to make and can be customized to suit your personal or family preferences.
Raw Material Selection
The primary ingredients—black plum, hawthorn, and white atractylodes—are all fully matured finished medicinal materials, ensuring their freshness with no signs of decay or deterioration. Impurities are removed.
Cleaning
The cleaning process consists of two main steps. First, thoroughly soak the ingredients in a 5% saltwater solution for approximately 10 minutes to remove impurities. Second, rinse the soaked ingredients thoroughly with clean water until no salt residue remains. After washing, remove the ingredients and drain excess water.
Simmering
Take appropriate quantities of raw materials: black plum, white atractylodes, hawthorn, dried tangerine peel, and rock sugar. Adjust quantities based on desired output volume. Maintain a weight ratio of 3:1:1:1:1 for all ingredients. Combine all ingredients, add 2 liters of water, and bring to a boil over high heat. Simmer vigorously for approximately 30 minutes.
Filtering
Strain the concentrated juice from the simmered ingredients to remove solids. Add desired garnishes (osmanthus flowers, rose petals, apricot kernels, kumquats, etc.) to the container, mix well, and serve.
Storage
Store the prepared plum juice in the refrigerator. Please note that plum juice left at room temperature for extended periods is prone to spoilage.(Zhang, 2024)
Nutritional Value
Nourish the body naturally through nature's own methods.
What benefits does plum soup offer the human body? According to Zhu Xiuzhen, each herb in plum soup possesses unique properties: black plums clear heat and relieve summer fatigue while promoting fluid production and quenching thirst; hawthorn stimulates appetite, aids digestion, and promotes blood circulation; licorice replenishes qi, dissolves phlegm, and alleviates coughing; while dried tangerine peel and osmanthus blossoms impart aromatic clarity.
It is reported that plum soup contains abundant organic acids such as citric acid, malic acid, and tartaric acid. These organic acids effectively inhibit lactic acid buildup. Drinking plum soup during summer fatigue can revitalize muscles while removing harmful substances that accelerate vascular aging and softening blood vessels. Plum soup also stimulates gastric and salivary gland secretion, promoting fluid production and quenching thirst. From a traditional Chinese medicine perspective, those with excessive liver fire benefit most from consuming plums. They not only calm liver fire but also aid spleen-stomach digestion and nourish the liver. Additionally, plums serve as a natural throat soother, gently moisturizing inflamed areas and alleviating discomfort. In truth, plum soup isn't just for summer—it's enjoyable year-round. The most suitable seasons to drink it are Minor Heat, Major Heat, Beginning of Autumn, and End of Heat. During these periods, hot weather and heavy rainfall often weaken digestive function, and plum soup can boost energy and restore appetite. (Wang, 2024)
Dietary Restrictions
Plum soup is suitable for most people as a daily health beverage, but due to its strong acidity, it should not be consumed in excessive amounts. Not everyone is suited for drinking plum soup. Individuals with spleen-stomach deficiency-cold, those with colds, women during menstruation, and those with damp-heat constitutions should avoid it. If the weather is humid, those with weak digestion or prone to diarrhea should not overindulge in plum soup. Plum soup has a sour taste and cold nature. For those with spleen-stomach deficiency-cold, drinking it may cause discomfort such as diarrhea or abdominal pain. Elderly individuals and children fall into this category. If they choose to drink it, a small cup daily is sufficient—avoid excessive consumption. For those with a damp-heat constitution, the sour taste of plum soup may exacerbate dampness, leading to bodily discomfort. Additionally, hawthorn in the soup promotes uterine contractions, making it inadvisable for women with colds, menstruating women, and pregnant individuals. During humid weather, those with weak spleen and stomach function or prone to diarrhea should avoid excessive consumption of plum soup. (Wang, 2024)
Reference
[1]孙笑颜.(2021).馋饮：酸梅汤与清以来北京城市生活.河北师范大学学报(哲学社会科学版),44(05),57-67. https://doi.org/10.13763/j.cnki.jhebnu.psse.2021.05.008.
[2]吕晓涢. (2018). 痴. 江苏凤凰文艺出版社.
[3]张春海.(2024).解暑圣品酸梅汤，撩拨您夏天的味蕾.健康必读,(30),65-66.
[4]王佳.(2024-06-18).酸梅汤中药代茶饮为何走红？,山西经济日报,002.
Terms and Expressions
Sour Plum Drink 酸梅汤
Tugong Plum Decoction 土贡梅煎
Pickled plum water 卤梅水
Black plum drink 乌梅汤
white atractylodes 白术
promoting fluid production and quenching thirst 生津止渴
Questions
1.Why do people love drinking sour plum soup?
2.What are the main ingredients of sour plum soup?
3.Who is suitable for drinking sour plum soup?
Answers
1.Sweet and sour in flavor, refreshing and appetizing.
2.Black plum, hawthorn, white atractylodes, etc.
3.Suitable for those who work hard during summer, experience exhaustion and fluid depletion, lack appetite, and feel emotionally irritable.
期末论文
酸梅汤
酸梅汤是中国传统的消暑饮料。作为极具地方特色的节令性饮品，酸梅汤成为老北京标志性的城市记忆之一。尽管酸梅汤最早起源于何时已无从考证，但至迟于清中后期，以乌梅为主要原料、口味酸甜的酸梅汤已经成为京津地区最为流行的饮品之一。其调制方法和配方并无复杂之处，最简易的仅以乌梅和冰糖合煮而成。清嘉庆年间学者郝懿行曾言: “今人煮梅为汤，加白糖而饮之，京师以冰水和梅汤，尤甘凉。”在饮用时多以铁椎鏧碎冰，掺入其中，谓之冰镇酸梅汤。因其口味酸甜可口，备受百姓尤其是儿童的喜爱。（孙笑颜，2021年）适合夏日里辛勤劳作，耗气伤津、胃口不开，情绪烦闷的人群。
历史由来
酸梅汤古来即为上好的夏日饮品。古籍中所载“土贡梅煎”，就是一种最古老的酸梅汤。南宋《武林旧事》中所说的“卤梅水”，也是类似酸梅汤的一种清凉饮料。清代经御膳房改进成为宫廷御用饮品，所谓“土贡梅煎”即是。因其除热送凉、安心痛、祛痰止咳、辟疫、生津止渴的功效，被誉为“清宫异宝御制乌梅汤”。后来传入民间，于是大街小巷，干鲜果铺的门口，随处可见卖酸梅汤的摊贩。摊上插一根月牙戟(表示夜间熬得)，挂一幅写着“冰镇热水酸梅汤”的牌子。摊主手持一对小青铜碗，不时敲击发出铮铮之声。路人大有望梅已自解渴，闻声已自清凉之感。一碗下肚，暑气全消。那时的酸梅汤经营者不光沿街叫卖和摆摊出售，以酸梅汤为主的店铺也不少。如天桥“邱家”，西单牌楼“路遇斋”，东安门丁街“遇缘斋”等等。(吕晓涢,2018年,第61页)
典故
酸梅汤已经有千年厚重的历史沉淀，它是我国最古老的传统饮料之一。商周时期，我们的祖先就已经知道用梅子提取酸味作为饮料。我们喝的酸梅汤配方源于清宫御茶坊。清朝时，酸梅汤风行于宫闱，其中特别受到乾隆皇帝的喜爱。
酸梅汤如此风靡清宫是有原因的。满洲人喝酸是有历史的。兴起于白山黑水之间的满民族，狩猎采集曾是他们主要的生产方式。满洲人好渔猎，喜吃肉食，进而发明了酸汤子这种满族食品。酸汤子是用玉米面经过发酵后做成的。吃完了高热油腻的肉类，再喝点酸汤子，还真对味。
后来，酸汤子被带到了北京城。北京的气候和地理环境，使常年生活在东北的满族人在身体、生活各方面都有不同程度的不适应。酸汤子是由玉米面发酵而成，其糖分高，过剩的糖在没有被取用的情况下就会转化成脂肪，存于体内，造成体重增加。常食含热量较高的鹿肉、熊掌之后再喝玉米面做的酸汤子，容易使体内外的湿热相搏，增肥长胖。因此乾隆帝下令要对饮食结构进行调整。
御茶坊绞尽脑汁，终于调制出了能替代酸汤子的饮品——酸梅汤，其配方为：去油解腻的乌梅，化痰散瘀的桂花，清热解毒、滋养肌肤的甘草，降脂降压的山楂，益气润肺的冰糖一并熬制。酸梅汤不但去油解腻，还富含有机酸、枸橼酸、维生素B2和粗纤维等营养元素。酸梅汤一问世，就受到了乾隆皇帝的喜爱。据说乾隆皇帝茶前饭后都喝酸梅汤。后来，清宫都兴喝酸梅汤。
熬制方法
酸梅汤简单易做，可视自身情况，自行调配，以适合自身或家庭口味。
原料选择
主要的原料乌梅、山楂、白术等，均为成熟度高的成品药材，并保证其新鲜度，没有发生任何的腐烂变质。去除杂质。
清洗
清洗的过程主要分为两步，第一步是先用 5% 的盐水将原料进行充分地浸泡，时间约为 10 分钟，这一步的目的是为了去除原料中的杂质。第二步是将浸泡过的原料用清水进行充分的洗涤，洗涤至没有盐分析出，将原材料洗净后捞出，并将水分沥干。
熬汁
将原料乌梅、白术、山楂、陈皮及冰糖取适量，根据熬制量的需要进行取材，各原料成分的质量配比为 3:1:1:1:1，混合到一起后，加入水 2 升，上火，用大火熬制，时间约为30 分钟。
过滤
将全部原料进行熬煮后的浓缩汁进行过滤，将残渣滤掉。放入适量辅料（桂花、玫瑰花、杏肉、金桔等）于容器中加以调配，即可饮用。
存储
将调配后的酸梅汤储存于冰箱之中。 注意常温下久置的酸梅汤是容易变质的。(张春海, 2024年)
营养价值
以自然之道，养自然之身。
酸梅汤对人体有何好处？据朱秀珍介绍，酸梅汤中的每一味药材都有其特有功效，乌梅可清热解暑、生津止渴，山楂可开胃消食、活血化瘀，甘草可补气、化痰止咳，而陈皮和桂花则有芳香化浊的效果。 据介绍，酸梅汤中含有大量有机酸，如柠檬酸、苹果酸及枸橼酸。有机酸能有效抑制乳酸，夏日疲惫时喝杯酸梅汤，可以让肌肉恢复活力，还可去除使血管老化的有害物质，软化血管。酸梅汤还能促进胃液腺和唾液腺分泌，达到生津止渴的效果。从中医上来讲，肝火旺的人更宜多吃酸梅。它不但能平降肝火，还能帮助脾胃消化、滋养肝脏。另外，酸梅还是天然的润喉药，可以温和滋润咽喉发炎的部位，缓解疼痛。其实，酸梅汤并非夏日专利，一年四季均可饮用。其中，最适合饮用的节气是小暑、大暑、立秋和处暑，因为这些节气天气炎热且降雨量大，人的胃肠道功能较差，而饮用酸梅汤可以益气及恢复胃口。 (王佳, 2024年)
饮食禁忌
酸梅汤适合大部分人日常保健饮用，但酸性较强，不可过多饮用。并非所有人都适合喝酸梅汤，脾胃虚寒、感冒、经期的女性和湿热体质的人都不适合喝酸梅汤。如果天气湿气重，脾胃不好、易腹泻的人不要过度饮用酸梅汤。“酸梅汤味酸，性寒，对于脾胃虚寒的人来说，饮用酸梅汤可能会导致腹泻、腹痛等不适症状。老人和孩子都属于这一类人，如果要喝，那每天一小杯就够了，不要多喝。对于湿热体质的人来说，酸梅汤味酸，饮用酸梅汤可能会加重湿气，导致身体不适。因为酸梅汤中的山楂有促进子宫收缩的作用，感冒、经期的女性和孕妇也不建议饮用。如果天气湿气重，脾胃不好、易腹泻的人不要过度饮用酸梅汤。(王佳, 2024年)
参考文献
[1]孙笑颜.(2021).馋饮：酸梅汤与清以来北京城市生活.河北师范大学学报(哲学社会科学版),44(05),57-67. https://doi.org/10.13763/j.cnki.jhebnu.psse.2021.05.008.
[2]吕晓涢. (2018). 痴. 江苏凤凰文艺出版社.
[3]张春海.(2024).解暑圣品酸梅汤，撩拨您夏天的味蕾.健康必读,(30),65-66.
[4]王佳.(2024-06-18).酸梅汤中药代茶饮为何走红？,山西经济日报,002.
术语和表达
Sour Plum Drink酸梅汤
Tugong Plum Decoction土贡梅煎
Pickled plum water卤梅水
Black plum drink乌梅汤
White atractylodes白术
Promoting fluid production and quenching thirst生津止渴
问题
1.为什么人们爱喝酸梅汤？
2.酸梅汤的主要原料有什么？
3.哪种人群适合喝酸梅汤？
答案
1.口味酸甜，消暑开胃。
2.乌梅、山楂、白术等。
3.夏日里辛勤劳作，耗气伤津、胃口不开，情绪烦闷的人群。