Beijing bean juice tastes sweet and sour, with a unique sour taste.

Bean juice is made from mung beans through fermentation, with rich taste, certain acidity and salty taste. Generally, some spices such as pepper, minced garlic and pepper are added to make it more delicious. Bean juice is usually eaten with Zhajiang Noodles and pancake fruit, which is one of the most popular traditional cuisines in Beijing.

the biggest feature of Beijing bean juice is that it has a strong rancid smell, which is difficult for ordinary people to adapt to, and few tourists will like it after trying it. In the face of bean juice, a Beijing snack, people who don't like it will evaluate it as "like swill, sour and smelly"; People who love to drink will evaluate "sour and fragrant, cool"!

The history of bean juice

Bean juice is a unique snack in Beijing with a long history. In Liao and Song dynasties, bean juice was a popular food among the people, but in Qianlong period, bean juice had been introduced to the royal family and became a court diet. Bean juice is actually the leftover of making mung bean starch or vermicelli, which is made by soaking mung beans, twisting and peeling them, taking them out, adding water, grinding them into fine pulp, and pouring them into a vat for fermentation.

according to the records, in the 18th year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice has been sent to check whether it is clean and drinkable. If there is nothing clean, two or three bean juice makers will be recruited and sent to the imperial kitchen." Since then, the folk bean juice has become a royal meal of the court.