Beijing’s Bold Breakfast: Douzhi and Jiaoquan

For many first-time visitors to Beijing, trying the local breakfast can be an adventure—especially if they order douzhi (豆汁儿), a fermented mung bean drink with a tangy, slightly sour taste. Often described as "China’s answer to kombucha" (though much more polarizing!), douzhi has been a working-class staple since the Yuan Dynasty, prized for its probiotic benefits. Its unique flavor divides people instantly: some love its refreshing sharpness, while others… well, let’s just say it’s an acquired taste.

Paired with douzhi is the crispy, ring-shaped jiaoquan (焦圈), a deep-fried doughnut-like pastry that balances the drink’s acidity with its golden crunch. Think of it as the "croissant to Parisian coffee"—a classic combo locals swear by.

Why try it? Like blue cheese or durian, douzhi is an acquired taste that reveals the boldness of Beijing’s culinary heritage. Many expats joke that surviving a bowl earns you "Beijing citizenship." Whether you love it or dare to take just one sip, this breakfast duo is a cultural rite of passage—one that sparks laughter, debate, and maybe even a new favorite food.