Mung Bean Milk, which first appeared about one thousand years ago, is the number one snack when people are talking about Beijing snacks. It is actually remnant of mung bean when it is used to make starch. It looks grey-green and tastes sour and a little sweet. When served, it must go with pickles, which are thinly cut and sprayed with cayenne pepper oil. It will taste better, especially for those who try it for the first time. Most people will find it hard to swallow because of its flavor, but if you could manage to try for the second time, maybe you will like it. Some people have got into the habit of drinking it and they even would search everywhere and wait a long time in lines for it.

Mung Bean Milk is rich in protein, vitamin C and dietary fiber and has some effects like appetizing, relieving summer heat, detoxifying and some other effects that account for its popularity among many people.

You could find it in Jinxin Douzhi Restaurant, Ciqikou, Chongwenmenwai Street.