Douzhi
A hot, grey-green, sour drink of fermented mung bean starch water, sipped with crisp fried dough rings and shredded pickles.
What makes it douzhi
- Soured, fermented mung bean liquid, served very hot.
- Jiāoquān, crisp fried dough rings, alongside.
- Pickled mustard shreds with chilli oil to cut it.
Where it comes from
Douzhi is the liquid left over from making mung bean noodles, soured by fermentation and simmered. Old Beijingers drink it at breakfast and say it settles the stomach; newcomers usually find the smell hard going at first.
It's often held up as the test of whether you're a real Beijinger. The Qing court is said to have taken to it too, though the stories vary.
Be the first here
Start your own douzhiNo one here has made douzhi yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.No one here has made it yet