In Beijing, “douzhi” (豆汁), or mung bean soup, is a renowned traditional snack, especially enjoyed in the cold winter and early spring months. Characterized by a unique gray-green color, a rich and slightly sour flavor, and a mildly sweet aftertaste, douzhi holds a special place in the hearts of many Beijingers, especially the older generation.
Historically, douzhi was sold both raw and cooked. Street vendors would push wooden carts to sell raw dough alongside “maduofu” (another soybean product), while others would carry shoulder poles with one end holding a pot of cooked dough and the other displaying savory fried rings (“Jiao Quan”), twisted pastries, and spicy pickled vegetables. As a classic Beijing snack, douzhi is said to have originated in the Liao and Song dynasties and has maintained its popularity for centuries.
Traditionally, douzhi is paired with finely chopped pickles, such as sliced mustard greens or “potherb mustard,” often topped with chili oil. When enjoyed with crispy “jiaoquan,” the taste becomes uniquely delightful. Douzhi is actually a byproduct of the process of making mung bean starch or noodles. Raw douzhi is made by soaking mung beans in water, grinding them, and removing most of the starch. The resulting liquid is then left to ferment, yielding a beverage with a distinctive sourness and a slightly earthy, fermented aroma.
For old Beijingers, douzhi evokes memories of a time when street vendors would shout to passersby, “Come and enjoy hot snacks and douzhi!” Over the years, douzhi has been served with fried sesame buns, pickled vegetables, and occasionally other Beijing snacks. However, the tradition of drinking douzhi warm is key; when served hot, its sourness and sweetness become subtly intertwined, offering a comforting and memorable flavor. Drinking it cold, however, can make the sourness overly intense.
Today, finding authentic douzhi in Beijing is rare. Although street vendors have all but disappeared, one can still find genuine douzhi in a few snack shops, like Huguosi Snack Shop in Xicheng District.
Phoenix Lee https://chinese-tradition.com/beijings-beloved-sour-mung-bean-soup.html