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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food  »  
Fermented Soya-bean Milk

As one part of Beijing culture, fermented soya-bean milk (豆汁) is an unique traditional snack in Beijing with a history of more than 300 years. It is a kind of fermentation with the remaining green bean scum as the main material. Fermented soya-bean milk is good at nourishing the stomach, detoxifying and clearing heat. It is a storeytelling of Beijng culture.

Fermented soya-bean milk is a result of fermentation of green bean. The soaked green bean is grand into slurry, then fermenting in a jar. Something floating on the upper layer is fermented soya-bean milk and those that sank to the bottom are named amylon. The fermented soya-bean milk is boiled against water in order to satisfy supply at any time.


















Fermented soya-bean milk is prevailing in spring and winter, especially popular by old Beijing residents. In the past, there were crude fermented soya-bean milk and cooked one. Crude fermented soya-bean milk together with Ma tofu is sold on a hand-push bucket wagon. The cooked one is always on one end of a besidium and the other end are fried dough stick, fried dough twist and spicy pickles. Generally, fermented soya-bean milk tastes soure, slightly bitter and a little smelly.

History
The story goes that in Song Dynasty fermented soya-bean milk already got popular. It proved to be the royal drink during the period of Emperor Qianlong in Qing Dynasty. At first, fermented soya-bean milk was favored by common people, however, one day, Emperor Qianlong ordered his secretaries to taste the folk drink, unexpectedly, they burst into simultaneous applause.


















As a result, fermented soya-bean milk turned into royal drink. Every year, from the ninth month of the lunar year to the next beginning of summer, imperial kitchen Imperial kitchen made fermented soya-bean milk to dissolver greasy for emperor. Nowadays, it is not only the favorite of Beijing residents but also exported oversea.

Story about Mei Lanfang and Fermented Soya-bean milk
Mei Lanfang, the celebrated Peking Opera master, liked fermented soya-bean milk very much. When in Beijing, he used to drink a bowl of fermented soya-bean milk every afternoon. During the period of Anti-Japanese War, he lived in Shanghai. His student, Yan Huizhu, a famous Peking Opera artist, exclusively brought him 2kg fermented soya from Beijing, just to see him.


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