Douzhi

Made as a byproduct of cellophane noodle production, it has a light gray color and a distinct, slightly sour smell,[1] with hints of green vegetables and cooked potatoes.

During this period, residents of Beijing, including both royal family members and Han officials, enjoyed Douzhi as a breakfast staple.

Records from the Qianlong era note an official report to the emperor suggesting that Douzhi be inspected for cleanliness, and if deemed suitable, to serve it within the palace.

When drinking Douzhi, people often visit small street stalls or local restaurants to enjoy it in a leisurely morning.

Today, it is also considered an important part of Beijing’s cultural experience, frequently recommended as a local street food for tourists to try.