Douzhi
Douzhi (Chinese: 豆汁; pinyin: dòuzhī ; Beijing dialect: douzhir; also called mung bean milk) is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans. It is a by-product of cellophane noodle production. It has a light gray color, a sulfurous, sour, cheese-like odor and an rotten egg-like smell,[1]with slight green, vegetable, and cooked potato nuances. [2]
References
[edit]- ^ Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.
- ^ Huang, Jia; Liu, Yuping; Yang, Wenxi; Liu, Yingqiao; Zhang, Yu; Huang, Mingquan; Sun, Baoguo (2018-01-24). "Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value". Journal of Agricultural and Food Chemistry. 66 (3): 689–694. doi:10.1021/acs.jafc.7b04839. ISSN 0021-8561.
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