The Fragrant and Sweet Oil-tea of Dong Ethnic Group

A Signature Taste of Dong Daily Life and Festivals

Oil-tea (Youcha) is one of the most representative traditional foods of the Dong Ethnic Group, widely enjoyed in Dong-inhabited regions of Guizhou and Guangxi in southern China. It is not only a daily household drink but also an essential dish during festivals, gatherings, and guest receptions.

Made from a combination of tea leaves, tea oil, roasted rice, and peanuts, oil-tea is prepared through a process of parching, frying, and boiling. The result is a unique beverage that is both nourishing and flavorful—somewhere between a drink and a light meal.

How Traditional Dong Oil-Tea Is Made

The preparation of Dong oil-tea follows a careful and layered cooking method passed down through generations.

First, glutinous rice is cooked, dried, and then fried in tea seed oil (tea oil extracted from Camellia seeds) until it becomes crispy golden rice.

Next, ingredients such as peanuts and soybeans are stir-fried separately to enhance their aroma.

Then, another portion of glutinous rice is lightly toasted until slightly browned. Tea leaves are added and stir-fried briefly before warm water is poured in. The mixture is boiled until it becomes a rich, fragrant tea base known as oil-tea soup.

Building the Bowl: A Complete Flavor Experience

When serving, the bowl is carefully assembled layer by layer:

• Chopped scallions
• Chrysanthemum greens or crown daisy
• Spinach or seasonal vegetables
• Fried rice, peanuts, and soybeans
• Optional meats such as chicken, pork liver, or pork intestines

In some areas, small glutinous rice dumplings are also added, making the dish more filling.

The final result is a bowl of oil-tea that is aromatic, slightly sweet, savory, and deeply satisfying.

Regional Variations of Dong Oil-Tea

Across different Dong communities, oil-tea has several variations, including:

• Lima bean oil-tea
• Red bean oil-tea
• White bean oil-tea

Each version reflects local ingredients and seasonal availability, while keeping the same core cooking philosophy.

A Tradition of Hospitality and Respect

Oil-tea is more than food—it is a cultural ritual of hospitality among the Dong Ethnic Group.

When guests arrive, families traditionally gather around a stove or table. The hostess prepares and serves the oil-tea, following strict customs of respect:

• The first bowl is offered to the eldest guest or honored visitor
• Guests are served before family members
• Everyone waits until the host gives a signal before drinking together

A single chopstick is often used for eating the accompanying ingredients. Traditionally, each guest is expected to drink at least three bowls. Refusing early may be seen as impolite.

If a guest feels full, placing the chopstick on the bowl signals that no more refills are needed—otherwise, the hostess will continue serving as a gesture of warmth and generosity.

A Taste That Defines Dong Culture

Dong oil-tea is known for being fragrant, refreshing, and nourishing, offering both comfort and energy. It reflects the Dong people's close relationship with nature, food, and community.

For visitors traveling through Guizhou and Guangxi, tasting oil-tea is more than a culinary experience—it is a direct encounter with the hospitality, etiquette, and cultural identity of the Dong people.