Douzhi (, literally mung bean milk) is a traditional fermented drink from Beijing cuisine similar to soy milk. Made as a byproduct of cellophane noodle production, it has a light gray color and a distinct, slightly sour smell, with hints of green vegetables and cooked potatoes.

Historical Background and Cultural Significance

Douzhi originated during the Liao and Song dynasties, when Beijing was a key center in northern China. During this period, residents of Beijing, including both royal family members and Han officials, enjoyed Douzhi as a breakfast staple. By the Qing dynasty, Douzhi’s popularity had even reached the imperial court. Records from the Qianlong era note an official report to the emperor suggesting that Douzhi be inspected for cleanliness, and if deemed suitable, to serve it within the palace. In modern Beijing, Douzhi is more than just a drink—it is a symbol of local culinary tradition and an experience for those seeking to connect with authentic Beijing culture. Douzhi can be commonly found at both morning and evening markets in Beijing because some Beijing residents enjoy it as a breakfast choice. When drinking Douzhi, people often visit small street stalls or local restaurants to enjoy it in a leisurely morning. The pickled vegetables and jiaoquan are typically placed in a bowl first, with the hot Douzhi poured over them. To eat, people use chopsticks to pick up the pickles and jiaoquan, dipping them in the Douzhi. Due to its unique taste of mildly sour, Douzhi is favored by locals, though it may be an acquired taste for visitors from other regions. Today, it is also considered an important part of Beijing’s cultural experience, frequently recommended as a local street food for tourists to try.

Making process

The process of making Douzhi is both complicated and traditional, with each step playing a crucial role in shaping its flavor. The making process has been preserved over generations, relying heavily on manual methods to maintain its authentic taste.

Nutrition of Douzhi

This traditional Beijing beverage, made from mung beans, Mung beans are recognized for their high content of protein, dietary fiber, vitamins, and minerals, making them a beneficial component of a balanced diet. The drink also contains bioactive compounds, including polyphenols and peptides, which are associated with antioxidant properties. These characteristics contribute to Douzhi being a light, nutrient-rich option that complements a summer diet and supports digestion.