In summer in Beijing, the sun is like fire, and it also ignites the local flavor of Beijing-bean juice. Recently, at the second entrance of Beixinqiao, in front of the newly moved Dongwai Bean Juice Factory, there was a lot of traffic every day. There are more and more people queuing to buy soybean milk in the morning. A few days ago, the daily output of soybean juice was three or four thousand kilograms, and it was not sold until the morning when I saw the bottom of the tank 10. The contradiction between supply and demand has been alleviated due to the timely increase of production by manufacturers.

Bean juice, a unique local flavor in Beijing, originated in 18 and has a history of more than 200 years. Old Beijingers drink bean juice, which has almost become their patent, while young people drink very little. It is said that it is influenced by various foreign wines in the modern market. In addition, the number of people who drink soy milk in the past one to summer has also decreased. Now it's different, especially today when people's health awareness is constantly improving, some young and middle-aged people have joined the ranks of drinking bean juice.

What are the benefits of drinking bean juice? The old Beijingers who lined up to fill the bean juice said in unison: Drinking bean juice can quench thirst, reduce fire, stimulate appetite and help digestion ... The bean juice is of high quality, and the main ingredient is round mung beans, which is sweet and cool. After filtering out the starch, the rest is soybean juice. This sour, My Sweetie and slightly fermented soybean juice has high nutritional value. According to research, soybean juice is rich in protein and vitamin C, and its nutrition is not inferior to yogurt. Drinking bean juice can relieve summer heat and quench thirst in summer, clear heat and warm yang in winter, and it has the benefits of detoxification and moistening dryness all year round, and it is cheap and good.

There are many ways to drink bean juice, some are raw, some are cooked, some are hot, and some are boiled and cooled before drinking. Old Beijingers pay attention to drinking hot bean juice, eating crispy inby and spicy shredded mustard, and feel comfortable after drinking it. I would like to remind you that it is best to turn off the fire when cooking bean juice and let it contain green soybean milk, which is the best time for the quality and taste of bean juice. When the pot is boiled, the green soybean milk will become hemp tofu.

Bean juice is a microcosm of Beijing food culture. Bean juice is such a Beijing-style snack. Not attractive, not expensive, but the taste is eternal and mellow. Not only Beijingers love this taste, but also Hong Kong, Macao and Taiwan compatriots and overseas Chinese who are originally from Beijing like bean juice very much.

Soybean juice has a long history. Beijing's food culture atmosphere is very strong. In the snack bar, you can enjoy the genre paintings of old Beijing bean juice and other stalls a hundred years ago. There are not only well-known plays "The Story of Bean Juice" in the pear garden, but also many famous actors who love to drink bean juice. It is said that Mei Lanfang, a master of drama performance, likes to drink bean juice. When he was in Shanghai, disciple Yan Huizhu went to Shanghai to perform, and was airlifted to Shanghai with a big bottle of bean juice weighing four pounds, which became a much-told story for a while.