爱新觉罗.恒兰在《豆汁儿与御膳房》中写道:乾隆十八年(1753年)夏天,民间粉房用绿豆磨成的粉浆偶然发酵变酸,尝起来酸甜可口,熬熟后味道更浓。清朝末年,一位姓丁的回民以卖豆汁在北京闻名。到第三代丁德瑞时,在西花市路北火神庙前设点经营豆汁,生意兴 Aixinjueluo.Helan in the “bean juice children and the Imperial Diet Room” wrote: eighteen years of Qianlong (1753) summer, folk powder room mung bean grind into the slurry occasionally fermented sour taste delicious, Cooked cooked taste more concentrated. In the late Qing Dynasty, a surnamed Hui was famous for selling bean juice in Beijing. To the third generation of Ding Deli, in the West Flower Market North Temple of Fire set up before the operation of bean juice, business Xing