Old Beijing Douzhier
Dòuzhīr is Beijing's most iconic and polarizing traditional beverage. Made from fermented mung bean residue, this tangy, slightly sour drink is an acquired taste that true Beijingers love. It is traditionally served with jiaoquan (fried dough twists) and pickled vegetables for breakfast.
Ingredients
- 500 g mung beans
- 2000 ml water
- For serving: jiaoquan (fried dough twists)
- For serving: pickled radish strips
- For serving: shredded scallions
- For serving: chili paste
Instructions
- 1. Wash the mung beans and soak them in water until they become soft.
- 2. Put it into a stone mill and add water to grind it into a fine slurry, then filter and remove the residue.
- 3. Allow the filtered soy milk to settle and skim off the upper layer of water.
- 4. Remove the precipitated bean dregs, dilute it with water, and bring to a boil over high heat.
- 5. Turn to low heat and simmer for 30-40 minutes, stirring constantly.
- 6. Cook until thick and bubbly. Serve with burnt rings and pickles.
Cultural Notes
Dòuzhīr has been a Beijing breakfast staple for over 300 years, dating back to the Qing Dynasty. It is considered the ultimate test of whether someone is a 'true Beijinger' — locals love its unique sour flavor, while newcomers often find it challenging. It is typically enjoyed at specialized dòuzhīr shops or temple fair stalls.