Sour Douzhi

Sour Douzhi

　　　　As for douzhi, not to mention outsiders, even so-called “Beijingers” who are actually newcomers (those who moved to Beijing after 1949) can’t stand its sour and pungent smell. But to native old Beijingers, douzhi is a top-notch beverage that refreshes the mind, invigorates the spirit, and clears internal heat.

　　　　In the past, the four most famous shops in Beijing that served douzhi were Liuli chang’s Douzhi Zhang, Dong’an Market’s Douzhi Xu and Douzhi He, and Tianqiao’s Shu Ji Douzhi. Among these four, Shu Ji’s douzhi was the most authentic, while Zhang’s hot douzhi was truly unique. The other two also had their own distinctive qualities.

　　　　Douzhi should not be drunk in big gulps; otherwise, its sourness can be overwhelmingly sharp to the nose. It should be sipped slowly, like tea. Serve it with shredded pickles, chili oil, and enjoy it with deep-fried dough rings (jianquan).

　　　　Because douzhi has the effects of clearing heat and soothing the throat, many famous Peking opera performers and crosstalk artists also enjoy drinking it. Mei Lanfang and Qiu Shengrong, for instance, were particularly addicted to douzhi. During the Anti-Japanese War, when Master Mei grew his hair as a symbol of protest and went into seclusion in Shanghai, his disciple Yan Huizhu brought four large jars of douzhi all the way from Beijing to visit him. Mei Lanfang immediately invited her to a fine meal at the International Hotel to show his gratitude.~~