🍽️ Fermented Soybean Milk & Fried Ring

A classic Beijing breakfast combo; the fermented soybean milk has a distinctive sour aroma.

Fermented mung bean milk and fried dough rings form a classic Beijing breakfast pairing. The soupy drink, made from ground and fermented mung bean residue, has a gray-green hue and a sour, slightly tangy aroma with a mellow bean depth; devoted Beijingers crave it, while first-timers often need to acquire the taste. The golden rings are twisted strips of dough deep-fried until paper-thin and shatteringly crisp, perfect for scooping up the soupy drink. A bowl of hot bean milk, two crunchy rings and a side of pickled vegetable shreds balance sour, nutty, salty and crisp sensations. It remains a distinctive morning sight in old Beijing hutongs and a curious culinary adventure for visitors.