Smell it first, then take a small sip
Douzhi is made from the liquid left after processing mung beans, then naturally fermented and cooked. It is grey-white to pale yellow, thinner and far more sour than sweet soy milk, with a distinct fermented aroma. Beijing diners often have it for breakfast with jiaoquan and pickled vegetables; the fried ring brings oil and crunch against the sour drink.
Douzhi usually arrives with jiaoquan and pickles. Smell it, take a small sip, then decide whether you want more.
Start with a small bowl, drink a few warm sips and dip a piece of jiaoquan. Do not expect a sweet drink, and do not force yourself to finish it because local diners love it. Leaving half a bowl is fine.
Share a small bowl first
Order jiaoquan and pickles with the douzhi. A shared bowl is enough for a first taste. Try a sip, then a bite of the fried ring; its oil and crunch soften the sudden sourness.
Taste note
Douzhi is not sweet soy milk. It is thin, sour and distinctly fermented. Skip it if fermented beans or sharp sour flavours are difficult for you. Jiaoquan contains gluten and is fried.
