Yogurt is a fermented dairy product made by adding beneficial bacteria to milk. In Chinese, 酸奶 literally combines 酸 (suān), meaning 'sour' or 'acidic', and 奶 (nǎi), meaning 'milk'. The name directly reflects its defining taste and base ingredient — it’s 'sour milk'. This term is used for both traditional plain yogurt and modern flavored varieties sold in supermarkets, convenience stores, and restaurants across China.

Unlike Western contexts where 'yogurt' may imply probiotic health benefits, in everyday Chinese usage 酸奶 often carries connotations of lightness, digestibility, and suitability for children or people with sensitive stomachs. It’s commonly consumed as a snack, breakfast item, or dessert, and sometimes used in cooking or smoothies. While traditionally homemade, most people today buy commercially packaged 酸奶, which may contain added sugar, fruit, or thickeners — though plain unsweetened versions are increasingly available for health-conscious consumers.