Pairing Drinks with Chinese Food

Tea, the classic pairing

Jasmine green tea is a natural match for lighter, steamed, or delicately sauced dishes like moo goo gai pan or broccoli with garlic sauce — its floral note doesn't compete with subtle flavors. For richer, fried dishes, a stronger tea helps cut through the oil and cleanse the palate between bites.

Matching heat with something cold

For spicier dishes like mapo tofu or kung pao shrimp, a cold, light beer works well because carbonation and cold temperature both help reset your palate between bites of chili heat. Thai iced tea, with its sweetness, does something similar for guests who'd rather skip alcohol.

A simple pairing guide

• Light, steamed dishes → jasmine tea or a crisp light beer.
• Rich, saucy dishes (cashew chicken, General Tso's) → a stronger tea or a citrus-forward drink to cut the richness.
• Spicy Szechuan dishes → cold beer or Thai iced tea.
• Seafood dishes → a lighter tea or sparkling water with lemon.

Keep it simple

None of this needs to be complicated. A pot of jasmine tea covers most of the table most of the time, and it's the pairing we'd recommend by default if you're not sure where to start.