Dou zhi

Dou zhi
豆汁

An indispensable snack in Beijing culinary culture, dou zhi, or fermented bean juice, is not only distinguished for its special odor, but also for its long and glorious history. It is believed that this drink emerged during the Liao and Jin dynasties (916-1234).

You won’t find it hard to prepare this dish, as the raw materials are the leftovers from making green bean vermicelli. Firstly, the green beans need to be soaked for a dozen hours. Then they are ground, filtered, precipitated and fermented, and you can choose whether to boil it or not. Don’t be astonished by its livid color and pungency - which comes from its organic acid, sulfocompound and furan - just take a sip to experience the luscious taste!

Dou zhi is paired with several matching snacks including pickles, sesame seed pancakes, fried loops and Ma Tofu, or cooking-starch residues. In the olden days, booths selling the juice were commonly seen in Beijing’s streets and hutongs. It was deeply loved by both ordinary people and dignitaries, for it was not only a refreshing drink in summer, but also a cheap and substantial way to ease hunger, which was bound up with the flavor of local life.

Dou zhi is rich in protein, vitamin C and crude fiber. You can also drink it to clear away summer heat and improve digestion.