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# · DÒU ZHĪ'ER + JIĀO QUĀN ·
## Beijing Fermented Mung Bean Drink + Crispy Doughnut Rings

> Gray-green meets golden-brown
> The most polarizing breakfast in China
> Locals swear by it — and they're right

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## Ingredients

**Dou Zhi 豆汁儿**
| Item | Amount |
|------|--------|
| Green mung beans 绿豆 | 500g |
| Water | 2L |

**Jiao Quan 焦圈**
| Item | Amount |
|------|--------|
| All-purpose flour 面粉 | 300g |
| Warm water | 160ml |
| Baking soda 碱面 | 3g |
| Salt 盐 | 4g |
| Vegetable oil *(for frying)* | 1L |

**To Serve**
| Item | Amount |
|------|--------|
| Shredded pickled mustard 咸菜丝 | as needed |

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## How It's Made

**Dou Zhi**
Soak green mung beans overnight, then stone-grind them with water into a thin slurry.
Let the liquid ferment naturally for 1–2 days until it turns milky white and develops
a faint sour aroma. When ready, simmer gently over an open flame — never boil hard.
Skim the surface as it heats. Serve hot, straight from the pot.

**Jiao Quan**
Mix flour, baking soda, and salt with warm water into a smooth, soft dough.
Rest for 30 minutes, then roll into thin ropes and pinch each end together
to form small rings about 8cm across. Fry in hot oil until the surface turns
deep golden and the rings float freely — crisp outside, airy within.

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> Ferment overnight ｜ Fry time: 3–4 min per batch ｜ Best served together, always