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 andHan officials, enjoyed Douzhi as a breakfast staple. By theQing dynasty, Douzhi's popularity had even reached the imperial court. Records from theQianlong 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.[3]
Douzhi is an icon of Beijingese culture. Douzhi is widely considered to be a breakfast food in modern Beijing, usually served alongsidejiaoquan (焦圈), ring-shaped pieces of fried dough andxiancai (咸菜), saltedpickled vegetables.[4] Although Douzhi is commonly favored among locals, non-local visitors find Douzhi dislikable due to its sour and pungent taste attributed to the fermentation process during its production.[5] In 2007, Douzhi was recognized as a cultural heritage in Beijing by the Beijing intangible cultural heritage program.[6]
Selecting 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 is 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.[7]
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.
^Wan, Jianzhong (2022-12-16). "The Transformation from Ethnic Diet to "Chinese Diet"——Taking Beijing as A Research Site".Journal of Northwestern Ethnic Studies.
