For some peopleLao BeiJing Bean Juice is hard to drink.

The old Beijing bean juice is a unique Beijing food, is the water grinding mung beans to make vermicelli or dough powder, the starch out of the leftover light greenish broth, after fermentation and boiled into. It is one of the standard breakfasts for many Beijingers, but the taste is not to everyone's liking, and many outsiders think it's mung bean juice, but after drinking it, they realize it's not, and it's a little hard to swallow.

For outsiders, Beijing bean juice may be really hard to drink, hard to drink, simply unacceptable, but there is no which rule, said to come to Beijing to travel must drink bean juice, drink or not is a kind of personalized free choice. We can stand in a certain historical and humanistic point of view, to appreciate these regional cuisine, to be fair to these dietary varieties born in a certain period of history.

Old Beijing Douzhuer brief introduction:

Old Beijing Douzhuer is Beijing as well as the Chengde region of the long-established reputation of the traditional snacks, with the color of gray-green, mellow bean juice, taste sour and slightly sweet characteristics. It is a popular winter and spring snack with unique flavor in Beijing. Especially the old Beijingers have a special preference for it. In the past, there were two kinds of bean juice sellers: those who sold raw bean juice and those who sold cooked bean juice. Those who sold raw bean juice used to push wooden barrels and carts to sell it together with hemp tofu.

Bean juice is a Beijing-style snack made from the scraps of mung bean starch or vermicelli. Raw soybean juice is water mung beans with water grinding, through the acid slurry decree suspension of the viscosity of the moderate increase, so that the fine particles of starch floating in the upper layer, to take the starch separation, the middle of the liquid is raw soybean juice, unique flavor.