Friends in Beijing, please come in and have a look.

This is a Beijing snack called bean juice:

When it comes to Beijing snacks, people first think of bean juice. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank bean juice, the taste like swill was hard to swallow. Holding your nose and drinking it twice makes you feel different. Some people are addicted to it.

Looking everywhere, and waiting in line for drinks. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. It is soaked in mung beans until it can be twisted and peeled, then taken out, ground into fine pulp with water, fermented in a vat, starch sinks to the bottom of the vat, and bean juice floats to the upper layer. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food. Although it looks ugly, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, clearing heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court.

Drink bean juice with finely cut pickles. Generally use kohlrabi in summer. The important thing is to cut the old salted mustard tuber into filaments, mix with Chili oil, eat it, fry it brown and crisp, and have a unique flavor.

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Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. Bean juice is a popular snack with unique flavor in Beijing in winter and spring. Especially the old Beijingers have a special preference for it. In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a bag of soft and hot pickles on the other. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite." Drink bean juice with finely cut pickles. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and fried to brown and crisp inby, which has a special flavor. Bean juice is a Beijing-style snack, which is made of mung bean starch or leftover from vermicelli. Raw bean juice is made by grinding mung beans soaked in water to remove most of the starch and then fermenting (used to make bean jelly, etc. ). Bean juice is generally sour, slightly bitter and slightly stinky.

History: Bean juice has a long history. It is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court.

Folklore: Some people say that bean juice is the food of the old flag bearer. In fact, people who like to drink bean juice are not limited to ethnic groups, and there is no distinction between rich and poor. In the old society, people dressed up beautifully would be laughed at if they sat on a stall and ate enema or goat's milk sausage, but it was not shameful to drink bean juice on the stall. As usual, the bean juice seller will bring raw bean juice from the powder room and pick it up in the temple to cook it on the spot. There is a long table in front with four large glass covers, one for spicy pickles; One put dried radish; A sesame seed cake with sesame paste, "horseshoe" (this is another form of sesame seed cake, which looks like horseshoe, hence the name. There are two skins of salt and pepper horseshoe and water horseshoe); A "little inby" fried fruit. The case was covered with a white tablecloth and hung with a blue cloth fence. The fence was tied with a pattern cut out of white cloth and marked with the words "X-remember bean juice". In summer, a cloth shed will be set up to keep out the scorching sun. Operators are usually one or two people, constantly shouting to tourists: "please, you!" " Hot biscuits and hot fruit, there are seats in it! "

[Edit this paragraph] ≮ Ingredients ≯

Mung beans 1 kg, moderate amount of spicy pickles. Bean juice is actually the leftover of mung bean starch or vermicelli. Soak mung beans until they can be twisted and peeled, then take them out, grind them into fine pulp with water and pour them into vats for fermentation. Starch sinks to the bottom of the tank, and soybean juice floats on it. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food.

[Edit this paragraph] ≮ Food practices ≯

1, screen mung bean impurities, wash them, put them in a pot and soak them in cold water (warm water is used in winter, and the water volume is twice as large as mung bean) for more than ten hours. When rubbing the bean skin by hand, take it out and add water to grind it into a thin paste (the finer it is, the better). The thin paste is about 2.65 kg per kg of mung beans. Then, add 1.5 kg of pulp water (that is, the clear water from which the bean juice and starch were skimmed before) to the dilute paste, and add not less than 12 kg of cold water for filtration, and about 17 kg of pulp and 2 kg of bean dregs can be filtered out.

2. Pour the slurry into a vat and let it settle overnight. White starch precipitates to the bottom of the vat, with a layer of grayish brown black powder on it, a layer of raw bean juice with grayish green color and sticky texture on the bottom, and floating foam and slurry on the top. Skim the froth and slurry, take out the raw soybean juice (about 8 kg raw soybean juice, about 500 g starch and a small amount of black powder), precipitate again before cooking, and precipitate for six hours in summer. It will precipitate all night in winter. After settling, skim off the mud on it.

3. Put a little cold water in the pot, bring it to a boil, and then pour in the raw bean juice. When the bean juice gradually rises out of the pot, immediately switch to low fire to keep warm (high fire can't be used at this time, otherwise it will turn into hemp tofu one by one), and serve with spicy pickles.

[Edit this paragraph] ≮ Food features ≯

Although it looks ugly, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, clearing heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying.

Bean juice, when it comes to Beijing snacks, first people think of bean juice. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank bean juice, the taste like swill was hard to swallow. Holding your nose and drinking it twice makes you feel different. Some people are addicted to it, looking everywhere and waiting in line for drinks. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. Soak mung beans until they can be twisted and peeled, then take them out, grind them into fine pulp with water and pour them into vats for fermentation. Starch sinks to the bottom of the tank, and soybean juice floats on it. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food.

[Edit this paragraph] Bean juice-Beijing flavor

Fermented beverage made of ground beans.

Ordinary people can't tell why they drink bean juice, whether it is hot or cold. Now some shops selling bean juice boil it there, cool it and then heat it, and some simply leave it alone. How can I drink authentic bean juice? If you drink it cold, you will taste swill in your mouth; If you drink it while it is hot, it will taste different. It tastes sour and astringent, and has a unique taste. With shredded pickles, inby, sesame cakes and the like, it is even more delicious.

Old Beijingers love to drink bean juice, or they can buy raw bean juice and cook it themselves at home. It's usually drunk like this in winter. Or go to temple fairs and street bean juice stalls to drink, usually in summer. Now there are no bean juice vendors in the street, and they can be seen occasionally at temple fairs. Bean juice is hard to find, and authentic bean juice is even harder to find. It's hard for those Beijingers who like to drink bean juice. They can only go to a limited number of snack bars to satisfy this bite.

If you want to drink this bite, you can also taste more authentic bean juice at Huguosi snack bar in Huguosi Street, Xicheng District.

I haven't been to Beijing without drinking bean juice.

When I was a child, I watched the Beijing opera Bean Juice (that is, Hongluan Jubilee, also known as Today's Anger and Beating Lovers). I didn't know what "bean juice" was at that time, but I thought it was tofu pulp.

Bean juice is the leftover of mung bean vermicelli. Very cheap. People who used to sell raw soybean juice used carts to push wooden barrels with lids to string up backstreets and hutongs. There is no need to "call the head" (the horn that attracts customers), and it is not called. Because every day, no matter where you go, there is always an accurate time. At this time, a woman brought a container to buy. With bean juice, you don't have to cook porridge when you eat Wowotou this day. This is inferior food. In the bean juice story, Jin Yunu's father, Jin Song, is "on the pole" (called flower head), so there is still bean juice left at home, so you can give Mo Jisheng a bowl.

Fermented beverage made of ground beans.

Sell cooked bean juice and set up stalls in the street. A copper pot, a pot of bean juice in the pot, and simmer. You can only cook bean juice with low fire. If the fire is big, the bean juice will "bubble" as soon as it is turned over. There are shredded hot pickles on the bean juice stand-water bumps are shredded and poured with Chili oil, sesame cakes and Inby-similar to fried dough sticks, but made into a circle and crisp. I went to the stall and sat down hard. I asked for several sets of baked wheat cakes, inby, two bowls of bean juice, and just a little spicy pickles, which was a meal.

The pickles on the bean juice stand are not money. A fellow villager in Baoding sat down, took out two steamed buns and asked, "How much is a bowl of bean juice?" The seller told him, "Where is the pickle?" -"pickles don't cost money." -"Then give me a plate of pickles."

Drinking soybean juice often can be addictive. The poor in Beijing drink bean juice, and some rich people like it. Mei Lanfang's family used to take a pot of bean juice outside every afternoon, the size of the whole family, and everyone drank a bowl. What's the taste of bean juice? This is really hard to say. This thing is fermented by mung beans and has a sour taste. People who don't like drinking are said to be like swill and sour. The drinker said: nothing else can have this taste-sour! Just like stinky tofu and Si Qi. Some people love it, others don't.

When the bean juice sinks to the bottom and dries, it is hemp tofu. Stir-fried bean curd with sheep tail oil, and add a few green beans (freshly sprouted green beans), which is very fragrant. The family fried sesame bean curd that day and had to measure an extra bowl of rice when cooking-everyone's appetite was opened.

[Edit this paragraph] Bean juice-sour bean juice-the core of life, the food of historic sites-sour bean juice

Fermented soybean milk

There used to be a joke that all the banners in the military camp outside Qihuamen (Chaoyangmen) gathered in the street to cry. Passers-by asked them, the more they cried, the more painful they became. They said, "If the bean juice room is closed, won't it kill you?" Jokes aside, old Beijingers, especially flag-bearers, especially like to drink bean juice, and even call it "the core food of life".

As the saying goes, Beijingers are "beancurd mouth", "old rice mouth" and "marinated shrimp mouth", which is the so-called "three mouths of Beijing".

It is said that bean juice came out as early as the Qing Dynasty. At that time, when a powder room was making mung bean powder, it was in the hot summer. The ground semi-finished bean juice was not used up that day and fermented the next day. Take a little taste, feel sweet and delicious, and cook it again, it tastes better, so it is specially made to sell bean juice.

People buy bean juice, add purple rice (stored rice) or leftover rice, boil it into bean porridge, and add different side dishes to become a unique flavor snack in Beijing.

Selling bean juice in the street

In the 18th year of Qing Qianlong (A.D. 1753), it was introduced into the palace. From September of the lunar calendar to the next five days in Xia Hou, the imperial chefs and longevity chefs in the Qing Dynasty had to make bean juice, and the emperor and empress had to drink bean juice to relieve greasy.

It is said that when Xianfeng Zigong (Zi Ling) returned to the funeral home, the Empress Dowager and the Empress Dowager led the Tongzhi Emperor back to the palace and asked the chef for bean juice.

In the folk, the customers of bean juice are even more distinguished. Anyone who wears decent clothes and eats "enema" or "goat's milk sausage" at the temple fair will often be laughed at, but it is not shameful to drink bean juice alone.

There are two kinds of folk selling boiled bean juice: one is to carry a load of bean juice along the street and sell "boiled bean porridge!" "Most buyers take pots and pans home to drink; Another form is to put a bean juice stand in the temple fair, set up a long case and put a bench in front. There are 2-4 large glass covers on the case, and there are enlarged fruit bowls in the large glass covers, which contain pickled cucumbers, eight-treasure vegetables, pickled radishes and broken water bumps. There are pickled kohlrabi in spring and spiced dried radish in winter. Supply Chili oil to customers who buy kimchi. And sell sesame paste biscuits, fried inby and other foods.

[Edit this paragraph] Bean juice-classic boutique

In Huguosi snack bar in Huguosi Street, Xicheng District, you can also taste more authentic bean juice.

Beijing Snack-Bean Juice

Huguosi snack bar mainly focuses on halal Beijing snacks and classic varieties of temple fairs. After years of development, the varieties have also changed. There are all kinds of sticky goods in daily business. There are all kinds of fine stuffing dumplings, Muslim dumplings, Aiwowo, bean powder cakes, sesame rice cakes, fruit rice cakes, pea yellow and so on. Fried foods include honey twist, Xiao Kai, crispy and inby, and liquid foods include bean juice, flour tea, red bean porridge, chop suey soup, fresh soybean milk, almond tofu, lotus seed porridge and so on. The store produces nearly 100 varieties of pea yellow, Aiwowo, bean powder cake, fruit cake, honey twist, Misandao, inby, sugar baked, bean stuffing baked, sugar crisp, salty sesame sauce baked and so on. There are dry, thin, sweet, salty, steamed, fried and boiled.

Face tea is one of the characteristic varieties of Muslim snacks in Huguo Temple. It used to be sold in the afternoon. There is a poem that says, "When you wake up in the afternoon, you always add dried ginger and sesame sauce." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware. You just need to circle the bowl with one hand to finish the bowl. I'm afraid non-Beijingers can't eat this way. Why do you eat like this? This is related to the taste of noodle tea.

Fermented beverage made of ground beans.

Zanzi Twist is an exquisite Muslim snack in Huguo Temple. The technological process is complicated. First, put alum, alkali, brown sugar and osmanthus into a pot and melt it with warm water, then pour the flour into it and stir it evenly. After mixing, roll it up in a long strip for a while and then pull it into a small dose of 40 grams. Mix Fructus Cannabis with boiling water, stick a small dose on the mixed Fructus Cannabis, cut into small bar codes with a length of 10 cm, and put them on a plate for 3 to 4 layers. After cooking, pick up two small strips and knead them into two uniform long rope strips by hand, fold them back and forth into a figure of eight, knead the two ends into jujube pits or fan-shaped with two sharp ends and moderate size, and fry them until they are cooked thoroughly. When frying, the peanut oil in the pot is 50% hot. Take the kneaded dough, put the blank into the oil pan and swing it back and forth to shape. When the blank is slightly hard, fry it in oil until it is brown. The quality characteristics of prickly heat twist are brown color, crisp texture, sweet and delicious.

Beijingers began to drink soybean juice in the 18th year of Qingganlong (AD 1753). There is a saying that "Beijing bean juice is the lifeblood of the flag bearer" is not unreasonable. Bean juice was originally a drink for imperial meals in Qing Dynasty. Although it tastes different, it has the effect of health care. Quench thirst and relieve summer heat in summer, clear heat and warm yang in winter, and drink it in four seasons, which is beneficial to appetizing, strengthening spleen, expelling toxin and eliminating dryness. Drink bean juice with inby and shredded pickles. People say that soybean juice is a special snack of "taste outside food". In order to maintain its characteristics, Huguosi snack bar has been operating continuously since 1950s. Some overseas Chinese and compatriots from Hong Kong and Macao came to Huguosi snack bar to taste bean juice and feel the rich local customs of Beijing. 1In August, 1997, in the first "China Famous Snacks" recognition activity organized by the former Ministry of Internal Trade and China Cuisine Association, the bean juice of Huguosi snacks was recognized as "China Famous Snacks".

[Edit this paragraph] Bean juice related information

Fermented beverage made of ground beans.

Drinking bean juice is purely a patent of Beijingers. There is a place outside Beijing that calls soybean milk "bean juice". When a Shandong native first arrived in Beijing, he saw the sign saying "bean juice" and went into the shop and asked for a bowl. He frowned and swallowed it reluctantly, gestured to the clerk and said politely in a low voice, "This bean juice is not for sale, it is basically sour." The guy said, "You say you, it's not a basic acid, it's a basic acid. This bean juice is different from your bean juice in Shandong! " "So, whether he is from Beijing or not, the test method is to let him have a sip of bean juice. If he smiles with his eyes open, he will take a long breath with satisfaction from the heart. He is a real Beijinger. If you frown and keep your mouth straight, don't ask if this is an outsider.

That guy is right. Beijing bean juice is completely different from Shandong bean juice. Shandong soybean juice is a big soybean milk used to make tofu. It looks white and yellow, and tastes sweet and fragrant. Beijing bean juice looks gray-green, and tastes smelly and sour. But once it is drunk, it will have an endless sigh, just like foreigners eating stinky "Burgess" (that is, stinky cheese). People who are not used to it are difficult to swallow, even disgusting. If you don't eat addiction for a day, you will feel that you owe something. Therefore, the reputation of the small shop "Bean Juice" in Dong 'an market is no less than that of the big hotel next door, Donglaishun. Come and drink a bowl of 50 cents bean juice. There are many people in luxury cars and private cars.

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