If you have never tried baijiu before, the first thing that might surprise you is the glass. It is small, the spirit is strong, and at a Chinese dinner, you may hear someone say Ganbei before everyone raises their glass.
This can make baijiu look like a spirit made for shots. But there is more to the way it is enjoyed in China. From shared dinners and celebrations to slower tasting, how baijiu is drunk often depends on the occasion and the people around the table.
Why Are Baijiu Glasses So Small?
Baijiu is traditionally served in small glasses, often much smaller than a typical whisky glass.
Many baijiu are high in alcohol, commonly around 40–60% ABV, so small servings make sense. But the glass also suits the social side of baijiu.
During a shared meal, baijiu may be poured several times throughout the evening. Instead of one large drink, people share small pours alongside food, conversation and toasts.
What Does Ganbei Actually Mean?
One word you are likely to hear around a Chinese drinking table is Ganbei, literally meaning “dry glass”.
It is often used like “cheers”, although traditionally it can suggest finishing what is in your glass. This is one reason baijiu is sometimes seen outside China as a spirit that is always taken as a shot.
In reality, it depends on the occasion. Toasting can be important at celebrations and formal dinners, while casual gatherings may be much more relaxed.
Baijiu Is Made for the Table
Baijiu has a strong connection with food.
At a Chinese meal, dishes are often shared across the table, and baijiu can be part of the same experience. Rich, spicy and savoury dishes can work particularly well with its bold flavours.
Different aroma styles also create different experiences. Light-aroma baijiu tends to be cleaner and more delicate, while strong-aroma styles can be richer and more aromatic. Sauce-aroma baijiu, such as Moutai, is known for its deeper and more complex character.
Can You Sip Baijiu?
Absolutely.
Although small glasses and toasting are part of Chinese drinking culture, baijiu can also be tasted slowly.
If you are new to it, start with a small sip and pay attention to the aroma, texture and finish. Try not to expect it to taste like vodka or whisky. Baijiu has its own fermentation methods, aroma styles and flavour profile.
Trying it alongside food can also help you understand how the flavours work together.
From Shots to Sipping
There is no single way to experience baijiu.
It can be shared over a lively dinner, raised in a toast or explored slowly, one small sip at a time. The small glass and Ganbei may be some of its most recognisable traditions, but they are only part of the story.
For anyone discovering baijiu for the first time, the best approach is simple: start small, take your time and discover the flavour for yourself.
From Shots to Sipping: How Baijiu Is Actually Drunk in China
