Bean juice is a unique food in Beijing. Because of the strong rancid smell, it is difficult for ordinary people to adapt. Mr. Wang Zengqi also said: "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! This is just like stinky tofu. Some people love it, and some people don't. "

Bean juice is a unique traditional snack in old Beijing, which has a history of 300 years according to written records. Bean juice is made of mung beans, which is fermented by filtering out starch and making into vermicelli and other foods. It has the effects of nourishing stomach, detoxifying and clearing fire.

Extended data

Different from ordinary fermented food, the raw material of bean juice is mung bean, which has a high content of protein, but it is not suitable for human body to absorb. After fermentation, the absorption rate of human body will be greatly increased. Drinking soybean juice regularly can supplement amino acids, which is also an additional benefit. With these factors, although the taste of soybean milk is more exciting, it is still loved by old Beijing, and even people gradually adapt to its unique taste.

The moisture in soybean milk accounts for 95.9%, protein 2.2%, total sugar 1.9%, and contains 18 kinds of amino acids, with a total amount of 135 1.9mg, in addition to potassium, sodium, calcium, magnesium, iron, copper and so on.

Due to lactose intolerance, China people generally lack dairy products in their traditional diet, but lactic acid is a kind of nutrition that human body needs especially. Can improve muscle vitality, anti-fatigue, sterilization and digestion, lactic acid can be obtained through fermentation, which is a cheap tonic for the poor.

People's Network-Why do old Beijingers like to drink bean juice? It is cheap and can supplement amino acids.