Douzhi is believed to have been invented during the Song Dynasty (960-1279), but it was Emperor Qianlong of the Qing Dynasty who transformed it into a royal drink. Also known as mung bean milk, douzhi is made from the fluid remnants of mung bean noodles. The grayish-green juice has a sour taste and the familiar scent of old gym socks.

Locals usually suggest that first-timers drink douzhi with pickled vegetables. The vinegar can help your stomach to avoid rejecting the drink. Douzhi is very much understood to be an acquired taste, and it takes several bowls before most people can get it down without retching. If you manage to develop a taste for it, you will be rewarded with a great source of protein, vitamin C and dietary fiber.