Bean juice is a unique traditional snack in old Beijing, which has a history of 300 years according to written records. Bean juice is made from mung beans, and the residue after starch is filtered out to make vermicelli and other foods is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire.

Bean juice has a long history. It is said that it was popular in Beijing as early as Liao and Song Dynasties, and it was during the Qianlong period of Qing Dynasty that bean juice became a palace drink.

Beijing snacks, first of all, remind people of bean juice. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time you drink bean juice, the smell like swill makes it difficult to swallow. If you hold your nose and drink it twice, you will feel different. Some people are addicted to it, looking everywhere and waiting in line to drink.

Accidental birth

It is said that the birth of bean juice is very accidental: when a powder room was making mung bean vermicelli, it was in the hot summer, and the ground bean juice was not used up that day, but it was fermented the next day. Take a little and taste it, and it was delicious. After boiling, it tasted more delicious ...?

A very humble bowl, however, has been deeply loved by the people since the Liao and Song Dynasties. During the Qianlong period, it became a royal meal for the emperor and the queen to drink greasy food. What a hero Mo Wen.

Wang Zengqi once said in an article: "You have never been to Beijing without drinking bean juice." According to this, I should try it as a temporary resident in Beijing recently.

It is said that in Beijing, in the old days, there were people who sold cooked bean juice and walked around the streets, shouting "Boiled bean juice porridge!" In addition, raw bean juice fans will come from the powder room and pick them up at the temple fair to cook them on the spot. They set up a long case, with a white tablecloth and a glass cover (including food such as spicy pickles and fried inby), benches and blue cloth fences in front of the case.

The stall owner repeatedly shouted to passers-by: "please, where are you?" There's a seat inside! " Master Xue Yinxuan, a scholar in the Qing Dynasty, wrote in "Miscellaneous Poems on Yanjing Small Foods": "The dregs can actually be used as porridge, and the flavor of the old pulp is thin and thick, regardless of whether men and women sit together, and there is a taste of acid and salt." This is also called.

Xinmin Evening News Network-First Taste of Beijing Bean Juice

Baidu Encyclopedia-Bean Juice