Old Beijing bean juice is a representative snack in Beijing, which is made of mung bean starch or leftovers from vermicelli. In the past, thrifty people were reluctant to throw away the rest, just waiting for these pulps to ferment and filter them with cloth to boil the filtered soup into bean juice.

People who like to drink it think it's delicious, and it has a long aftertaste with the freshly fried inby. People who don't like the taste of bean juice will hold their noses and push the bowl far away, and then say, "What's wrong with this bean juice?"

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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 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.

Beijing Municipal People's Government-Saving Grain and Serving Old Beijing