1, bean juice flavor: sour, rancid. Bean juice is actually the scraps of making mung bean starch or vermicelli. It is soaked in mung beans to twist the skin and fish out, add water and grind into a fine pulp, poured into the vat fermentation, sunk into the bottom of the vat for starch, floating on the upper layer that is for the bean juice. Soybean juice has a rancid odor, but also astringent and bitter, giving people the feeling that it is like drinking a bowl of a long time, spoiled drinks, or can be said to be like drinking swill in general, so many outsiders can not stand, think this thing is not to drink. In addition, the color of the soybean juice is gray-green, some outsiders look and feel that the taste should not be very good, naturally, can not accept.

2, fermented soybean juice shall be used in a large casserole first add water to boil, blended into the fermented soybean juice and then boil, and then keep warm with a small fire, eat with the sheng. Do not look at its appearance, but has been loved by the Beijing people, the reason is that it is extremely rich in protein, vitamin C, crude fiber and sugar, and has the effect of eliminating summer heat, clearing heat, warming the sun, strengthening the spleen, appetizing, de-toxicizing, and removing dryness.