Old Beijing Douzhier likes to drink it very much, but those who don’t like it can’t accept it.

Bean juice is a unique delicacy in Beijing. When mung beans are ground in water to make vermicelli or dough balls, the starch is removed and the remaining light green and cyan soup is fermented and boiled. It is said that as early as the Qianlong period, bean juice had been introduced to the royal family. "There is a saying in old Beijing that if you don't drink bean juice, you can't be considered an authentic Beijinger." Because the smell and taste of soybean juice are unique, it is difficult to get used to it without long-term exposure.

There are certain things to pay attention to when drinking bean juice. First of all, it must be boiled. Occasionally slurping a few soaks will make it the best. Furthermore, it must be paired with very finely chopped mustard gizzards and drizzled with spicy oil. At the same time, it has to be paired with two "charred rings". The main taste is sour, the aftertaste is sweet, the mustard is salty, and the red oil is spicy. Four of the five flavors, plus the crispy and fragrant "charred rings", are a perfect match!

Features of the dish

Don’t look at its ugly appearance, but it has always been loved by Beijing people because it is rich in protein, vitamin C, crude fiber and sugar, and has the functions of dispelling heat, clearing away heat, It has the functions of warming yang, strengthening the spleen, appetizing, detoxifying, and removing dryness.

Douzhi, when talking about Beijing snacks, people first think of douzhi. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank soy juice, the swill-like smell made it difficult to swallow. After holding my nose and drinking it twice, the feeling was different. Some people are so addicted that they look for it everywhere and have to wait in line to drink it.

Bean juice is made from mung beans. After a series of processes such as blanching, grinding, starch separation, and fermentation, starch, soy juice and slurry are finally obtained. Starch is used for other purposes, slurry is used for recycling fermentation raw materials, soybean juice is used for drinking and recycling to produce sesame tofu. Sesame tofu is made by boiling the soybean juice in a large pot, draining the water, and frying it with mutton oil. !