What's the taste of Beijing bean juice?

Beijing soybean juice tastes sweet and sour, slightly spicy and has a unique sour taste.

Bean juice is fermented from mung beans, which has a rich taste and a certain sour and salty taste. Generally, some spices such as pepper, minced garlic and pepper are added to make it more delicious. Bean juice, usually eaten with Zhajiang Noodles and pancake fruit, is one of the most popular traditional cuisines in Beijing.

The biggest feature of Beijing bean juice is its strong rancid smell, which is difficult for ordinary people to adapt to, and few tourists will like it after tasting it. In the face of bean juice, a Beijing snack, people who don't like it will be evaluated as "like swill, sour and smelly"; People who love to drink will evaluate "sour and fragrant, cool"!

The history of soybean juice

Bean juice is a unique snack in Beijing with a long history. In Liao and Song dynasties, bean juice was a popular food among the people, but in Qianlong period, bean juice had been introduced to the royal family and became a court diet. Bean juice is actually the leftover of mung bean starch or vermicelli. It is made by soaking mung beans, wringing and peeling them, taking them out, grinding them into fine pulp with water, and pouring them into vats for fermentation.

According to records, in the eighteenth year of Qianlong (1753), someone went to the temple to play his real name: "Recently, new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " Since then, the folk bean juice has become the royal meal of the court.