There is a difference, bean juice is one of Beijing's flavorful food, gray-green in color, thick pulp; when it comes to it, the old Beijingers are delighted, while those who are not accustomed to drinking it will frown tightly and snort: "What ah, like swill, it's so hard to drink!" Soybean juice, good? Difficult to drink? Those who love it say it's good, those who don't say it's bad; those who will drink it think it's good, those who won't think it's bad.

But a lot of people who love to drink it will get addicted to it, just like stinky tofu, which some people love and some people hate.

The source of the ingredients for the bean juice is the flour mill. The specific method is to first soak the green beans with water to twist the skin when fishing, by water milling pulp, filtered and poured into the vat, the upper layer of water, the lower layer of starch, the middle layer of bean juice. At this time the bean juice is called "raw juice", raw juice after fermentation into "cooked juice". "Cooked juice" can be consumed after simmering, the old capital boiled bean juice pay attention to a large casserole, simmering over a low fire, with the sale of added "cooked juice", sheng bean juice and pay attention to the use of a spoon along the edge of the pot and then sheng, to ensure that the first sheng and after sheng of the consistency of the consistency of the thinness. Or first put a spoonful of bean juice in the pot, after boiling, and then scooped a spoonful into it, so repeatedly, until the pot is full of so far, and the bean juice in the pot should be boiled all the time, so that you can drink up its consistency, taste will be good.