Douzhi, or 豆汁儿, is a unique, tangy fermented mung bean drink hailing from Beijing, China, often enjoyed as a traditional breakfast staple. This grayish-green beverage has a distinct sour taste and funky aroma, making it a love-it-or-hate-it delicacy among locals. It’s typically sipped alongside crispy fried snacks like jiaoquan (fritters) or paired with pickled veggies to balance its bold flavor. A true taste of Beijing’s street food culture, Douzhi is packed with probiotics and history. Let’s dive into making this authentic fermented drink at home!
Ingredients
Serves 4
For the Douzhi
- 1 cup dried mung beans
- 6 cups water (for soaking and cooking)
- 1/2 cup mung bean starch (or cornstarch, as a substitute)
- 1/4 tsp salt (optional, for seasoning)
For Serving (Optional)
- 1 tbsp fermented chili paste (or pickled vegetables)
- 1 scallion, finely chopped
- Jiaoquan (Chinese fritters) or fried dough sticks, for pairing
Equipment
- Large bowl (for soaking)
- Blender or food processor
- Cheesecloth or fine mesh strainer
- Large pot
- Clean glass jars or containers (for fermentation)
- Spoon or ladle
Step-by-Step Recipe
Step 1: Soak the Mung Beans
Start by rinsing 1 cup of dried mung beans under cold water to remove any dirt or debris. Place the beans in a large bowl and cover with 3 cups of water. Let them soak for 8–12 hours, or overnight, at room temperature. By morning, the beans should be plump and soft, ready for the next step. Soaking helps break down the beans and kickstarts the fermentation process.
Step 2: Cook the Mung Beans
Drain the soaked mung beans and transfer them to a large pot. Add 3 cups of fresh water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the beans are very soft and starting to break apart. You’re not looking for a smooth paste—just soft enough to blend. Skim off any foam that rises to the surface during cooking to keep the liquid clear.
Step 3: Blend and Strain the Mixture
Let the cooked mung beans cool slightly, then transfer them (along with the cooking liquid) to a blender or food processor. Blend until you get a smooth, thick slurry—about 1–2 minutes. If it’s too thick to blend, add a splash of water. Next, strain the mixture through a cheesecloth or fine mesh strainer into a large bowl to separate the liquid from the bean pulp. Press down on the pulp with a spoon to extract as much liquid as possible—this liquid is the base for your Douzhi. The leftover pulp can be saved for other dishes, like making mung bean cakes.
Step 4: Ferment the Mung Bean Liquid
Pour the strained mung bean liquid into clean glass jars or a large container, leaving some space at the top for fermentation gases to expand. Cover the jars loosely with lids (or use cheesecloth secured with a rubber band) to allow airflow while keeping out dust. Place the jars in a warm, dark spot—ideally around 25–30°C (77–86°F)—to ferment for 2–3 days. In Beijing’s humid summers, this might take just 2 days, but in cooler weather (like May 2025 in India), 3 days might be better.
Check daily: by day 2, you should notice small bubbles forming, and the liquid will start to smell sour and slightly funky, similar to yogurt or sourdough. By day 3, the Douzhi should have a tangy, fermented taste and a slightly grayish-green color—that’s when it’s ready! If it smells rancid or develops mold, discard and start over.
Step 5: Cook the Fermented Douzhi
Once fermented, pour the Douzhi into a large pot. Add 1/2 cup of mung bean starch (or cornstarch) mixed with a little water to form a slurry—this helps thicken the drink and gives it the traditional texture. Stir well to combine, then heat over low-medium heat, stirring constantly to prevent lumps. Cook for 5–7 minutes until the mixture thickens slightly and turns a bit glossy, but don’t let it boil—boiling can kill the probiotics and change the flavor. Taste and add a pinch of salt if desired, though traditional Douzhi is often left unsalted.
Step 6: Cool and Serve
Let the Douzhi cool to a warm or room temperature—it’s traditionally served lukewarm, not piping hot. Ladle into small bowls or cups for sipping. For an authentic Beijing experience, serve with a side of fermented chili paste or pickled vegetables to balance the sourness. You can also pair it with crispy jiaoquan or fried dough sticks for dipping. Garnish with a sprinkle of chopped scallions for a fresh touch, if you like.
Tips for Success
- Mung Bean Quality: Use high-quality dried mung beans for the best flavor. Older beans might not ferment as well, so check for freshness.
- Fermentation Control: If your kitchen is too cold, place the jars near a warm spot (like near a radiator) to speed up fermentation. Too hot (above 35°C/95°F), and it might spoil.
- Texture Adjustment: If the Douzhi is too thick after cooking, thin it out with a little water. It should be drinkable, not like a porridge.
- Storage: Store leftover Douzhi in the fridge for up to 3 days. Reheat gently on the stove, but don’t boil, to preserve the fermented flavor.
Cultural Context
Douzhi is a quintessential part of Beijing’s culinary heritage, dating back centuries as a street food sold by vendors in bustling markets. Made from the byproduct of mung bean noodle production, it’s a thrifty drink that showcases China’s love for fermentation. Locals prize it for its probiotic content and digestive benefits, often sipping it for breakfast with savory snacks. While it’s most associated with Beijing, its fame has spread, and even in places like Anhui, people enjoy it for its unique, tangy taste. It’s a true taste of history in a bowl!
Final Thoughts
Douzhi is a bold, tangy adventure for your taste buds, bringing the streets of Beijing right to your kitchen! The fermentation process might sound intimidating, but it’s pretty hands-off, and the result is a one-of-a-kind drink that’s both refreshing and nostalgic. Whether you’re sipping it solo or pairing it with fritters, this fermented mung bean drink is a fun way to explore Chinese food culture. Give it a try, embrace the funk, and enjoy a sip of tradition!
