Douzhi with jiaoquan (fermented mung bean drink)
Photo: Vchan0120 · CC BY-SA 3.0

History

Douzhi has a documented history of more than 300 years and is traced to the Liao and Song dynasties. A Qianlong-era record shows an official proposing that it be inspected and served in the palace. It is made from fermented mung beans, a by-product of cellophane noodle production, and drunk hot with jiaoquan and salted vegetables. Beijing listed the custom of eating douzhi as municipal intangible cultural heritage in 2007. Yin San brews with a starter kept from the previous day and boils it in a double boiler.

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Common allergens: Legumes, Gluten

Make it at home

Yield Serves 4Hands-on 30 minTotal 48 hrDifficulty Advanced

Ingredients

  • 200g dried split mung beans, hulled
  • 1.2 litres water
  • 2 tbsp fresh shop-bought douzhi, as a starter
  • Jiaoquan (fried dough rings), shop-bought, to serve
  • Shredded salted pickled vegetables, to serve

Method

  1. Soak the mung beans in cold water for 6 hours, then drain and blend with 800ml of the water until fine.
  2. Strain the slurry through muslin into a bowl and leave it to stand for 2 hours, until the white starch settles at the bottom.
  3. Pour the cloudy liquid above the starch into a clean jar, discarding the starch or keeping it for another use. Stir in the starter and the remaining water.
  4. Cover the jar loosely and keep it at 28 to 30C for 36 to 48 hours, until it smells sharply sour like sourdough.
  5. Pour the liquid into a pan and bring it to a gentle boil over medium heat, stirring so it does not catch, then simmer for 10 minutes.
  6. Pour into bowls and serve hot, with the jiaoquan and pickles on the side.

Tip from the editors. Discard the batch if it smells rotten or grows fuzzy mould; good douzhi smells sour and green, and must be boiled before drinking.

Where to eat douzhi with jiaoquan (fermented mung bean drink)

Douzhi with jiaoquan (fermented mung bean drink) in Beijing

Yin San Douzhi (Dongxiaoshi Street) ★ 4.3

¥ Street foodQianmen Dashilar

Yin San Douzhi on Dongxiaoshi Street in Beijing opens at 05:30 and closes at midday, serving douzhi with braised meatballs and miancha in a ten-table shop.

TryDouzhi with jiaoquan and braised meatballs

TipIt opens only for half a day, so come early; customers queue to the door, carry their food to a seat and often share tables with strangers.

Directions

Huguosi Snacks (Huguosi Street Flagship) ★ 4.4

¥ Street foodXisi Baitasi

Huguosi Snacks' founding shop at 93 Huguosi Street in Beijing, open since 1956, sells over 100 halal snacks, from douzhi and jiaoquan to lüdagun and pea cake.

TryDouzhi (fermented mung bean drink) with jiaoquan, lüdagun and pea flour cake

TipThe shop opens at 05:30, so go early for breakfast; douzhi is an acquired taste, and the 2025 city-walk guide says to pair it with jiaoquan.

Directions

Mingyuan Restaurant ★ 3.9

¥ Northern ChineseGuomao Cbd

Mingyuan Restaurant, a no-frills hutong room on Beizongbu Hutong in Beijing, serves Beijing home cooking, from fried meatballs to old-Beijing zhajiangmian.

TryZhajiangmian and fried meatballs

TipIt has tables for ten or more, so it suits a group; add the fermented mung bean milk, a classic Beijing snack, to the fried starch sausage.

Directions

Tianxingju (Xianyukou) ★ 3.8

¥ Northern ChineseQianmen Dashilar

Tianxingju on Xianyukou Street near Qianmen, founded in 1862, serves Beijing-style stewed liver with steamed stuffed buns from early morning in Beijing.

OrderOrder the Beijing-style stewed liver with steamed stuffed buns, the shop's classic pairing.

TipFounded in 1862 as Huixianju, the shop opens at 07:00 on Xianyukou Street near Qianmen, so it works as a breakfast stop.

Directions

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