Our favorite Beijing snack! The mung bean milk, which is a fermented dish from Beijing cuisine. It is similar to soy milk but made from mung beans. It is a by-product of cellophane noodle production. It is generally slightly sour, with an egg-like smell. Most of the none Beijing local residents cannot bear the smell. For us, the most authentic way to drink it is to sip it slowly from the bowl’s edge while it is slightly hot, then eat hot pickled mustard and Jiaoquan, which is also called the Chinese Doughnut, is made of dough stretched into long and thin round piece and deep-fried in hot oil. After it is fried, Jiaoquan looks brown, with a crispy and burnt taste, in the shape of a bracelet.