If Beijing’s culinary scene had a daredevil challenge, Douzhi (豆汁) would top the list. This sour, funky fermented mung bean drink – beloved by locals and bewildering to newcomers – offers an unfiltered taste of old Beijing’s working-class roots.
The Origins: A Thrifty Superfood
Born in the Ming Dynasty (1368-1644), Douzhi began as street fuel for laborers. Vendors collected leftover starch from vermicelli workshops, fermented it into a tangy broth, and sold it dirt-cheap. Today, it’s a cultural badge of honor: true Beijingers proudly slurp it for breakfast.
Flavor Profile: An Acquired Taste Adventure
Imagine kombucha’s sourness meets miso’s earthiness, with a lingering aftertaste locals poetically call “huiwei” (回甘 – returning sweetness). First-timers often recoil, but devotees swear by its:
- Gut-friendly probiotics from natural fermentation
- Cooling properties (perfect for Beijing’s dry summers)
- Ultra-low calories (only ~20kcal per bowl)
How to Drink It Like a Pro
- Pair strategically: Offset the sourness with jiaocuan (crispy fried dough twists) and xiancai (pickled mustard greens).
- Slurp hot: Served steaming (80°C/176°F), it mellows the funk.
- Mind the smell: The aroma intensifies as it cools – bottoms up!
Where to Brave the Challenge
- Yunxing Douzhi Dian (尹三豆汁): Michelin Bib Gourmand spot near Temple of Heaven; opens at 6 AM with elderly regulars.
- Baodu Zhang (宝豆张): Douzhi “flight” pairing with six traditional snacks.
- Huguosi Snack Street: Modernized versions with added sugar for hesitant tourists.
Why It’s Worth the Dare
Douzhi embodies Beijingers’ unpretentious spirit. As fast-food chains dominate, this 600-year-old survivor represents resilience. “If you can handle Douzhi,” locals say, “you’ve truly understood Beijing.”
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