Soybeans hold a special place in Chinese cuisine. From simple home-style dishes to essential ingredients in traditional condiments, soybeans transform into a wide variety of forms. Each carries its own taste, texture, and nutritional benefits. Let’s take a closer look at the many ways soybeans appear on the Chinese dining table.
1. Dried Soybeans
The most basic form is the dried yellow soybean. After soaking, they can be cooked directly with vegetables and meat, often enhanced with soybean paste for a savory flavor. Classic dishes include braised soybeans with pork or soybean and pig’s feet soup, both rich in aroma and nutrients.
2. Soybean Sprouts
With just water, warmth, and patience, soybeans sprout into tender shoots. Soybean sprouts are beloved for their crisp texture and refreshing taste. They can be stir-fried on their own, paired with shredded meat, or added to hotpot for a crunchy bite that balances heavier flavors.
3. Soy Milk
Soaking dried soybeans overnight and blending them with water produces soy milk, which is then strained and boiled. Fresh soy milk is enjoyed as a breakfast drink or transformed into creative desserts like soy milk pudding and even soy milk popsicles. It’s smooth, light, and nourishing.
4. Tofu Pudding (Douhua)
From soy milk comes tofu pudding, made by adding a coagulant such as gypsum or glucono delta-lactone. The result is a silky, custard-like dish. In northern China, it’s usually served savory with sauces and chili, while in the south, it’s often sweetened with syrup or honey.
5. Tofu
Pressing and draining tofu pudding creates tofu. Depending on the coagulant, it becomes soft southern-style tofu or firmer northern-style tofu. Tofu is highly versatile—think mapo tofu, fish stewed with tofu, or countless other stir-fries and soups.
6. Yuba (Dried Bean Curd Sticks)
When boiling soy milk, a thin film forms on the surface. Once lifted, folded, and dried, it becomes yuba. With its chewy, nutty texture, yuba is a favorite for hotpot, cold salads, or quick stir-fries.
7. Qianzhang (Tofu Sheets)
Also called baiye, qianzhang is made by repeatedly layering boiled soy milk on cloth, pressing, and drying until it forms dense sheets. Its firm yet flexible texture makes it perfect for rolled dishes or finely shredded preparations like da zhu gan si (shredded dried tofu).
8. Fermented Black Beans (Douchi)
Fermentation transforms soybeans into douchi, small black beans packed with umami. Their bold, pungent flavor elevates countless dishes, from stir-fries to steamed ribs in Cantonese cuisine.
9. Soybean Paste
Roasted and crushed soybeans can be fermented into soybean paste. Thick and flavorful, it brings depth to stews, stir-fries, and marinades. In northern China, it’s a kitchen essential, often used as both condiment and seasoning.
Conclusion
From dried beans to silky tofu, from crunchy sprouts to richly flavored pastes, soybeans appear in countless forms in Chinese cuisine. Each transformation highlights the soybean’s versatility and its central role in nourishing generations. More than just an ingredient, soybeans are a symbol of adaptability, resourcefulness, and the culinary creativity of Chinese food culture.