Breakfast Drink · Salty
Suutei Tsai (Mongolian Salty Milk Tea)
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It is salty rather than sweet, and fried millet (chaomi), which one Chinese news report calls the soul of the drink, is dropped into the bowl for crunch.
Brick tea is boiled and aerated by ladling, then milk and salt are added; traditionally it is stirred by scooping it up and pouring it back from a height. In Hohhot it comes with fried millet, milk skin (naipizi), milk tofu or dried beef to add to the bowl.
Why it's made this way: Brick tea from the south meeting milk from the grasslands ('southern tea, northern milk') is the base of the Mongolian table, and in Hohhot milk-tea houses fill with 'early tea' drinkers from five or six in the morning.
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Part of World of Street Food — 3422 dishes from 118 countries.
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