Bean juice has a long history, and is said to have been prevalent in Beijing as early as the Liao and Song dynasties, while it became a court drink during the Qianlong period of the Qing Dynasty.
Chinese Name
Bean Juice Children
Foreign Name
Fermented Soya-bean Milker
Classification
Old Beijing Snacks
Flavor
Sour, Rancid
Main Ingredients
Mung Beans, Water
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Introduction
Old Beijing Snack Bean Juice
Bean juice was originally a favorite of the common people of Beijing. Qianlong eighteen years (1754), some people on the temple said: "Recently emerging bean juice a thing, has sent Yilibu check, whether clean and drinkable, such as no unclean things, the yunbu to recruit two or three bean juice maker, sent in the Imperial Household Restaurant as a businessman." So, from the folk of the bean juice into the imperial meals of the court, the Qianlong emperor ordered the introduction of bean juice children into the court, and called the group of ministers *** with the taste of this folk drink, the results of the ministers to drink the sound of good. In this way, the bean juice children also become the court drink.
Legend
Bean juice has a long history, it is said that as early as in the Liao, Song is the folk mass food.
Some people say, bean juice is the old flag people eat, in fact, like to drink bean juice is not limited to the ethnic groups, but also not confined to the rich and poor. In the old days, there is a wearer of decency, if you sit on the stall to eat sausage or sheep's intestines, you will be laughed at, but in the stall to drink bean juice is not ashamed. As usual, the seller of bean juice is to bring the raw bean juice from the powder room to the pontoon, pick up the temple, and boil it on the spot. Set up a long case in front, on the four large glass cover, a put spicy pickles; a put dried radish; a put sesame sauce biscuits, "horseshoe" (this is another form of biscuits, shaped like a horseshoe, so the name. There are salt and pepper horseshoes, water horseshoes with two layers of skin); one put "small burnt circle" fried fruit. The case was covered with a snow-white tablecloth, hung with a blue cloth, which was tied with a pattern cut out of white cloth, labeled "x ji soybean juice". In the summer, there is also a cloth shelter to protect from the sun. The operators, usually one or two, kept shouting to the tourists: "Please, you which! Hot biscuits, hot fruit, inside there is a seat ah!"
The first thing that comes to mind when you think of Beijing snacks is bean juice. Beijing people love to drink bean juice, and drink bean juice as a kind of enjoyment. But the first time you drink bean juice, that is like swill-like odor makes it difficult to swallow, pinch your nose and drink twice, the feeling is different. Some people can be addicted, looking for everywhere, queuing also must drink.
Beijing as well as Chengde region's prestigious traditional snacks. It has the characteristics of gray-green color, thick and mellow bean juice, sour taste and slightly sweet. Bean juice 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 by hand, and sold it together with hemp tofu; those who sold cooked bean juice used to pick up a pot of bean juice on one end, and set up burnt rings, sesame flowers, and spicy pickles on the other end. In Yandu Small Food Miscellaneous Songs, it is said: "The dregs can actually be made into porridge, and the flavor of the old syrup is thin and thick. Men and women come to sit together, the right acid salt each one ou." And said: "taste in the sour and salty outside, eaters know, can be described as exquisite." Drinking bean juice must be matched with very fine cut pickles, generally summer with skillet, the old salty water mustard to cut into thin julienne, mixed with chili oil, but also supporting the eating of deep-fried crispy through the charcoal ring, the flavor is unique. Bean juice is a Beijing snack made from the scraps of mung bean starch or vermicelli. Raw bean juice child is hydroponic mung beans ground with water, through the acid slurry decree suspension of the viscosity of the moderate increase in the fine particles of starch floating in the upper layer, to take the separation of starch (easy to increase the amount of starch out of the powder); the liquid in the middle is raw bean juice. Soybean juice is generally sour in taste, slightly bitter, with a slight sour odor.
Mung beans 1 kg, water. Bean juice is actually the offcuts for making mung bean starch or vermicelli. It is soaked in mung beans to twist the skin after fishing, add water and grind into a fine pulp, poured into the vat fermentation, sinking into the bottom of the vat for starch, floating on the upper layer that is the bean juice. Fermented soybean juice shall be used in a large casserole first add water to boil, into the fermented soybean juice and then boil, and then keep warm with a small fire, eat with the sheng