Douzhi (Chinese: 豆汁; pinyin: dòuzhī ;Beijing dialect: Douzhir; also called mung
bean milk) is a dish from Beijing cuisine. It is similar to soy milk, but made from
mung beans. It is a by-product of cellophane noodle production. It is generally
slightly sour, with an egg-like smell.
Douzhi'er, a stinky bean juice loved by old Beijingers, has plenty of health benefits.
One man's food is another man's poison. Many people consider douzhi'er,
fermented bean juice, as Beijing's most typical traditional drink. But consumers
hold radically different opinions about it.
Douzhi'er, made from green beans, goes through several days of fermenting
before it is served. Therefore, the smell is not appetizing. But to many old
Beijingers, it is their favorite drink and addictive.
It tastes sour at first, reminding one of vinegar, but one will relish the aftertaste
of green bean fragrance.
It is said that to the best way to know if one is a Beijinger is to invite him or her
to drink a bowl of douzhi'er. If the person frowns and spits the drink, he or she
is definitely not a genuine Beijinger. But if the person smiles and finishes it, then
he or she is.
History
The history of Beijing douzhi'er dates back to the Qing Dynasty (1644-1911).
It is said that it was the favorite drink for Manchurians in the Baqi garrison.
It was so popular that eventually the Qing emperor and empress dowager both
ordered it from the imperial kitchen, to relieve the feeling of greasiness from
eating too much meat. Since then what was a cheap drink for the poor became
popular also for the rich.
But times have changed. Not only do some tourists find douzhi'er very hard to
swallow, some young Beijingers no longer drink it.
*豆汁 dòuzhī Douzhir
*焦圈儿 jiāo juānr fried cookie
*咸菜丝儿 xiáncài sīr Pickles Sier
