When combined, `下酒菜` literally translates to “down alcohol dish.” The name perfectly captures its purpose: it's the food you eat to help the alcohol go down and to accompany the entire drinking session.
In China, drinking is rarely a solitary activity focused solely on the beverage itself. It's a deeply social and communal event, centered around fostering `热闹 (rènao)`—a lively, bustling, and cheerful atmosphere. This is where `下酒菜` plays a starring role. Unlike Western bar snacks like a bowl of pretzels or peanuts that are often a passive afterthought, `下酒菜` are an integral and active part of the gathering. The act of sharing various plates, picking at food with chopsticks between sips, and discussing the dishes themselves are all part of the social fabric. These dishes aren't just for sustenance; they are a social lubricant. A good comparison is to Spanish tapas or Korean anju. Like tapas, `下酒菜` often come in smaller, shareable portions, allowing a group to sample many different flavors. The key difference from a concept like American “appetizers” is that appetizers are meant to be eaten *before* the main meal. `下酒菜`, however, are eaten *during* the entire drinking period, which might be the main event itself, lasting for hours. They embody the Chinese value of communal dining and shared experience, turning a simple round of drinks into a memorable feast.
`下酒菜` is a very common and informal term you'll hear in everyday life across China.
The term is almost exclusively used in informal, relaxed social settings. You wouldn't use it in a formal state banquet, but it's the lifeblood of after-work gatherings and weekend get-togethers.