Old Beijing traditional snack bean juice and cooked ring is a perfect match.

The charred ring is the standard partner of bean juice, and it is naturally necessary to eat bean juice. Beijingers like to dip their rings in bean juice, just as some of us like to dip our doughnuts in soy milk. The texture is crispy, after all, it is a deep-fried food, and the taste is flavorful.

The taste of bean juice can not be as good as the taste of soybean milk we often eat, scoop up a spoonful of quite a bit of sour and stinky taste, the taste can be said to be quite strange and odd.

Introduction of bean juice:

Bean juice is the old Beijing unique traditional snacks, according to the written record of 300 years of history. Bean juice is produced by fermenting the leftover residue after the starch is strained out to make vermicelli and other foodstuffs with mung beans as the raw material, which has the effect of nourishing the stomach, detoxifying the body and clearing the fire.

Bean juice has a long history, it is said that as early as the Liao and Song dynasties have been prevalent in the Beijing area, and the bean juice to become a court drink is the Qing Dynasty during the Qianlong period.