Douzhi (Chinese: 豆汁; pinyin: dòuzhī, 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.
- Selected Mung Beans: The process begins with selecting high-quality mung beans, as their quality greatly influences the final taste. The best mung beans are plump and bright green, ensuring that the resulting Douzhi has a strong bean aroma and a smooth texture.
- Fermentation: Fermentation is the most critical step in making Douzhi. After grinding the mung beans and mixing them with water, the mixture is left to ferment naturally in a warm environment. The duration of fermentation affects the flavor of the drink, with longer fermentation producing a more pronounced, tangy taste.
- Filtering: After fermentation, the bean pulp needs to be separated from the liquid. This is done using a fine cloth to ensure a smooth, impurity-free texture. The filtered Douzhi appears pale yellow and carries a distinct sour aroma. It can be consumed as is or boiled for a richer flavor.
- Boiling: The filtered Douzhi is then poured into a large pot and brought to a gentle boil. This step not only intensifies the flavor but also reduces the sourness to a more balanced level. Boiling also helps sterilize the drink, making it safer and more enjoyable to consume.
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.
References
- Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.
- Huang, Jia; Liu, Yuping; Yang, Wenxi; Liu, Yingqiao; Zhang, Yu; Huang, Mingquan; Sun, Baoguo (2018-01-24). "Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value". Journal of Agricultural and Food Chemistry. 66 (3): 689–694. Bibcode:2018JAFC...66..689H. doi:10.1021/acs.jafc.7b04839. ISSN 0021-8561. PMID 29260548.
- Wan, Jianzhong (2022-12-16). "The Transformation from Ethnic Diet to "Chinese Diet"——Taking Beijing as A Research Site". Journal of Northwestern Ethnic Studies.
- Amiee (2021-02-01). "Top 15 Beijing Snacks You Must Not Miss - | A Daily Food". A Daily Food | Chinese Food Culutre and Cooking. Retrieved 2024-11-07.
- Li, Xuan; Wu, Ying; Shu, Linyan; Zhao, Lina; Cao, Li; Li, Xin; Tie, Shanshan; Tian, Pingping; Gu, Shaobin (2024-04-15). "Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid". LWT. 198: 115971. doi:10.1016/j.lwt.2024.115971. ISSN 0023-6438.
- Ding, Yu-Zhen; Zhang, Shao-Ying; Liu, Peng; Yuan, Wenqiao; Liang, Jin-Yi; Zhao, Zhe; Zhang, Yu-Dong (2009-12-01). "Microbiological and biochemical changes during processing of the traditional chinese food douzhi". Food Control. 20 (12): 1086–1091. doi:10.1016/j.foodcont.2009.02.005. ISSN 0956-7135.
- Hou, Dianzhi; Yousaf, Laraib; Xue, Yong; Hu, Jinrong; Wu, Jihong; Hu, Xiaosong; Feng, Naihong; Shen, Qun (June 2019). "Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits". Nutrients. 11 (6): 1238. doi:10.3390/nu11061238. ISSN 2072-6643. PMC 6627095. PMID 31159173.
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