Jin Xin Fermented Mung Bean Drink

Jin Xin Fermented Mung Bean Drink

　　Fermented mung bean drink is a unique Beijing specialty. It is made from the light greenish liquid left over after starch is extracted from ground mung beans used to make vermicelli or starch noodles, which is then fermented and boiled. It is said that as early as the Qianlong Emperor’s reign, fermented mung bean drink had already made its way into the imperial court. As the old Beijingers say, “If you haven’t tried fermented mung bean drink, you can’t call yourself a true Beijinger.” Because of its distinctive smell and taste, it’s hard to get used to unless you’ve been exposed to it for a long time. There’s an art to drinking fermented mung bean drink: first, it should be hot—just at the point when it’s gently bubbling is ideal. Second, it must be paired with finely shredded pickled mustard tuber and drizzled with chili oil, along with two “fried dough rings” (焦圈儿). The main flavor is sour, the aftertaste is sweet, the mustard is salty, and the chili oil is spicy—it covers four out of the five basic flavors, plus the crispness and aroma of the fried dough rings. It’s simply a perfect match!

Jin Xin Fermented Mung Bean Drink Shop is a time-honored establishment located in Chanzaikou Donglanganshi, Chongwen District. Its fermented mung bean drink and fried dough rings are both recognized as “China’s Famous Snacks” by the Ministry of Domestic Trade. It is said to have inherited the authentic recipe from the “Fermented Mung Bean Ding” at the Huo Shen Temple in Huashi. Probably because it’s a specialty shop, it has maintained consistent quality standards—the fermented mung bean drink is always served at that perfect near-boiling temperature, and the fried dough rings are always crispy. You can enjoy them on-site or take home fresh fermented mung bean drink in large plastic bottles. Now, Jin Xin has opened three branch stores at the north gate, east gate of Temple of Heaven, and the northwest gate of Longtan Lake Park.