In the tropical island province of Hainan, a unique culinary tradition continues to captivate both locals and visitors in 2026. Fish tea, a fermented dish central to Li and Miao ethnic cultures, remains a vibrant symbol of Hainan's rich gastronomic heritage despite its misleading name.
Contrary to first impressions, this “tea” contains no tea leaves. The name derives from the Li language, reflecting the dish's cultural roots. Prepared through a meticulous fermentation process combining fresh river fish, glutinous rice, and natural yeast, this tangy specialty serves as both ceremonial food and everyday sustenance.
Local chefs emphasize fish tea's evolving role in 2026. “While traditionally served during festivals and weddings, it's now gaining attention as a probiotic-rich superfood,” explains Chen Wei, a third-generation fish tea maker from Wuzhishan. The dish's complex flavor profile—simultaneously sour, savory, and aromatic—has made it a talking point in Asia's culinary tourism circuits this year.
Food anthropologists note the dish's significance in preserving ethnic traditions while adapting to modern palates. Recent initiatives by Hainan's cultural authorities aim to document fish tea preparation techniques as part of China's intangible cultural heritage protection efforts.
