Traditional Chinese Soy Juice (Beijing): Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Soy Juice (Beijing). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2735 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Douzhi(Beijing)Bean juice is a traditional snack in Beijing with a history of more than a thousand years. Bean juice is a mung bean product that has the functions of clearing heat and detoxifying, diluting water and protecting the liver, helping digestion and softening blood vessels. …

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