Douzhi: Difference between revisions
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Douzhi | == Douzhi == | ||
[[File:Douzhi.JPG|thumb|right|A bowl of douzhi served in Beijing]] | |||
'''Douzhi''' ({{zh|c=豆汁|p=dòuzhī}}) is a traditional [[Chinese cuisine|Chinese]] fermented [[beverage]] made from [[mung beans]]. It is a popular drink in [[Beijing]] and is known for its unique sour taste and nutritional benefits. | |||
== Preparation == | == Preparation == | ||
[[File:江苏泰州绿豆.jpg|thumb|left|Mung beans, the primary ingredient in douzhi]] | |||
The preparation of douzhi involves soaking [[mung beans]] in water, grinding them into a paste, and then fermenting the mixture. The fermentation process gives douzhi its characteristic sour flavor. After fermentation, the liquid is strained to remove solids, resulting in a thin, greenish beverage. | |||
== Consumption == | |||
Douzhi is traditionally consumed as a breakfast drink in Beijing. It is often served hot and accompanied by [[jiaoquan]], a type of crispy fried dough ring. The drink is an acquired taste due to its sourness, but it is cherished by locals for its purported health benefits, including aiding digestion and providing a source of [[protein]]. | |||
== Cultural Significance == | == Cultural Significance == | ||
Douzhi holds a special place in [[Beijing]]'s culinary heritage. It is considered a symbol of traditional Beijing cuisine and is often associated with the city's old neighborhoods and street food culture. Despite its strong flavor, it remains a beloved drink among Beijingers and is a must-try for visitors seeking an authentic taste of the city. | |||
== Related pages == | |||
* [[Mung bean]] | |||
== | |||
* [[Chinese cuisine]] | * [[Chinese cuisine]] | ||
* [[Fermentation]] | |||
* [[Fermentation | |||
[[Category:Chinese drinks]] | |||
[[Category:Fermented foods]] | |||
[[Category: | |||
[[Category:Beijing cuisine]] | [[Category:Beijing cuisine]] | ||
Latest revision as of 14:11, 21 February 2025
REDIRECT Douzhi
Douzhi[edit]
Douzhi (Chinese: 豆汁; pinyin: dòuzhī ) is a traditional Chinese fermented beverage made from mung beans. It is a popular drink in Beijing and is known for its unique sour taste and nutritional benefits.
Preparation[edit]
The preparation of douzhi involves soaking mung beans in water, grinding them into a paste, and then fermenting the mixture. The fermentation process gives douzhi its characteristic sour flavor. After fermentation, the liquid is strained to remove solids, resulting in a thin, greenish beverage.
Consumption[edit]
Douzhi is traditionally consumed as a breakfast drink in Beijing. It is often served hot and accompanied by jiaoquan, a type of crispy fried dough ring. The drink is an acquired taste due to its sourness, but it is cherished by locals for its purported health benefits, including aiding digestion and providing a source of protein.
Cultural Significance[edit]
Douzhi holds a special place in Beijing's culinary heritage. It is considered a symbol of traditional Beijing cuisine and is often associated with the city's old neighborhoods and street food culture. Despite its strong flavor, it remains a beloved drink among Beijingers and is a must-try for visitors seeking an authentic taste of the city.
