Raising glasses of freshly brewed kvass on Harbin's Central Avenue, tourists from southern China drank deeply, marveling at the "strong bread flavor" and claiming it must be the same drink Pushkin called "as essential as air." The moment thrust the century-old Churin Kvass back into the spotlight.
Kvass, a loanword referring to a "grain-fermented sour beverage," boasts a history spanning over a thousand years and originated in Russia. Alongside American cola, Bulgarian boza, and German beer, it is celebrated as one of the "Four Great Ethnic Beverages of the World." With the construction of the China Eastern Railway (KVZhD in Russian), kvass was introduced to Harbin by Russian settlers. Since then, this distinctive flavor has been an integral part of the city for over a century, becoming an indispensable element of daily life for its residents.
Churin Kvass is made from Russian-style large bread and Dalieba. Transliterated from the Russian word хлеб (bread), it undergoes saccharification and mixed fermentation with lactic acid bacteria and multiple strains, earning it the nickname "liquid bread." It contains more than a dozen essential amino acids and helps increase beneficial bacteria in the human gut, offering notable health benefits. This unique craftsmanship and rich nutritional content make Churin Kvass stand out among many beverages.
Fang Yuming, the fourth-generation inheritor of the Churin Kvass intangible cultural heritage, explained that producing a bottle of kvass begins with initial bread fermentation and typically requires over eight to nine days and more than 100 steps before it can finally be canned and released. For decades, Fang has continuously refined and innovated upon traditional production techniques. He replaced in-bottle fermentation with fermentation in large stainless-steel tanks, shifted from natural bacterial processes to the use of probiotics, and seamlessly integrated traditional methods with modern food technology—advancing kvass production toward scaled and industrialized operations.
Building on tradition, Churin Kvass continues to innovate, developing over twenty new flavors, including rye malt and passion fruit. These new products meet young consumers' demand for "healthy and low-sugar" products without compromising on taste, which is widely embraced by the market. Today, Churin Kvass has become an iconic beverage with strong "Erbin" (Harbin) characteristics, securing its place in the domestic market while being exported to many countries and regions, allowing the world to savor Harbin's unique flavor.
(Reporters & Camerapeople: Yu Haijiang, Wang Xinxin; Editors: Frank, Yu Haijiang; Narrator: Bernhard; English Editor: Darius)
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