Out-of-towners find the taste of douzhi hard to accept.
Tips
culture
Beijing's most famous acquired taste — a sour, fermented grey-green drink left over from making mung-bean starch. Locals drink it hot with 焦圈 (fried dough rings) and pickles. The pungent funk is a love-it-or-hate-it test of being a 'real' Beijinger.
