The influence of bean juice can be described as frightening. The juice is green in the gray, and the taste is sour and smelly. Not to mention that outsiders can't stand it, even the new Beijingers who claim to be "Beijingers" (who moved to Beijing after 49 years) can hardly grit their teeth and drink. But in the eyes of old Beijingers, bean juice is a more refreshing drink than cola.
Bean juice is made by fermenting and boiling the light green and blue soup when the starch is removed when the mung beans are milled to make vermicelli or dough flour. The boiling process is very particular: iron pots and aluminum pots are absolutely avoided to prevent chemical reactions between metal ingredients and bean juice, and the taste will naturally not be authentic. If you want to make bean juice, it is best to use a casserole, and a stainless steel pot can also be used. You have to be very careful about the heat, Wang Zengqi and Wang Lao summed up the methodology of boiling bean juice: "Boiling bean juice can only be done with low heat, and when the fire is big, the bean juice will be soaked, and it will be 'soothed'." "A pot of bean juice should always be open, and once it bubbles, it should be poured in and then grunted, until the whole pot of bean juice is thick and silky, and it looks like sesame paste, which is the perfect gesture of extreme luxury.
Drinking bean juice is even more particular. Don't drink it in a big gulp, but sip it little by little like tea. In this regard, Liang Shiqiu summed it up best: "The bean juice is wonderful, one is sour, and the sour has a rancid taste." Second, it is hot, and you can only suck and drink, and you can't pour it in a big gulp. Third, the pickles are spicy, so spicy that the tip of the tongue is numb. The spicier it is, the more you drink it, the more hot it gets, and finally you sweat profusely. Among them, "hot" is the key, the temperature is not enough, the sour and rancid taste of the bean juice will be very strong, and in the hot can taste a little sweet and astringent, but the author believes that it is only the high temperature that paralyzes the taste acuity, and the diners who really can't stand it will still feel that the bean juice smells rancid, and they really can't drink it.
The partner who eats with bean juice can't be careless, it must be spicy pickles and burnt rings. Deng Yunxiang wrote his experience in "Essays on Old Beijing": "In fact, the bean juice is basically the same, and the difference lies in the pickles. Drink bean juice must be on the spicy pickles, spicy pickles are very particular about the quality of the pickles, the 'Shui Yuan' (that is, the mustard head pickled in salt water) cut into hair-like filaments, put the dried chili peppers in the oil pan and fry them until browned, even the hot oil with the chili peppers poured into the pickles shredded, 'clatter' sound, its fragrance is incomparable, drink the bean juice when you are a child to drink and eat this fragrant spicy pickles. "The coke rings have to be fried in sesame oil, fried and sold, the taste is extremely crispy, and the hot bean juice is eaten until the whole body is full of relish.
When ordering, remember to add the pronunciation of children, which is "bean juice" instead of "bean juice", which is the authentic Beijing flavor. It is not recommended for people who do not start with ID card 110 to try it, and if you have already placed an order, you don't have to drink it all.
Recommended Stores:
Old Ciqikou bean juice shop (Temple of Heaven store)
Per capita: 15 yuan
Address: Opposite the north gate of the Temple of Heaven (next to the little fat bun king)
Phone: 010-67028907
Business hours: Monday to Sunday 06:00-21:00
Bao Kee bean juice shop
Per capita: 15 yuan
Address: No. 27, Niujie Input Hutong (Hutongkou Road North)
Phone: 010-63535728
Business hours: Monday to Sunday 06:00-19:00
