Douzhi

Douzhi (Chinese: 豆汁; pinyin: dòuzhī) is a traditional Chinese beverage, particularly popular in Beijing. It is made from the fermentation of mung beans and has a distinctive sour and slightly sweet taste.

History

Douzhi has a long history in Chinese cuisine, dating back to the Han Dynasty. It was originally consumed by the lower classes due to its affordability and nutritional value. Over time, it gained popularity among all social classes and is now considered a staple in Beijing cuisine.

Preparation

The preparation of Douzhi involves soaking mung beans in water, grinding them into a paste, and then fermenting the paste for several hours. The resulting liquid is then strained and can be served either hot or cold. Some variations of Douzhi include the addition of sugar or other sweeteners to balance the sour taste.

Cultural Significance

Douzhi is often consumed with Jianbing, a type of Chinese crepe, or Youtiao, a type of Chinese fried dough. This combination is a common breakfast in Beijing. Douzhi is also used in traditional Chinese medicine for its supposed health benefits, including aiding digestion and cooling the body.

See Also

• Chinese cuisine
• Beijing cuisine
• Fermentation in food production
• Mung bean

References

<references />

This article is a stub related to food. You can help WikiMD by expanding it!

• A bowl of Douzhi, a traditional Chinese fermented mung bean milk.
  A bowl of Douzhi, a traditional Chinese fermented mung bean milk.