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Chinese Soy Products
In China, there is more to soy than tofu, soy sauce and bean sprouts.

The soybean is native to China, where soy food also originated. In Chinese cooking, whether as a food, drink, vegetable, imitation meat or condiment, soy is an important source of protein, and absolutely essential to the favour of Chinese cuisine.

Here is a list of many of the fundamental soy food products (in English and Chinese).

Tofu & soybeansTofu and Soybeans
 

Deep Fried Soy Milk Skim 炸豆皮 zha-4 dou-4 pi-2

Dried Tofu 豆腐乾 dou-4 fu-3 gan-1

Immature Green Soybeans 毛豆 mao-2 dou-4 (served in the pod they are known as edamame).

Fermented Black Beans 豆豉 dou-4 chi-3

Fermented Tofu 豆腐乳 dou-4 fu-3 ru-3

Frozen Tofu 冷涷豆腐 leng-3 dong-4 dou-4 fu-3

Soybean 黃豆, 大豆 huang-2 dou, da-4 dou-4

Soybean Oil 黃豆油 huang-2 dou-4 you-2, 大豆油 da-4 dou-4 you-2

Soy 'Meat' 素肉 su-4 rou-4

Soy Milk 豆漿 dou-4 jiang-1

Soy Milk Skim 豆皮 dou-4 pi-2

Soybean Paste 豆瓣醬 dou-4 ban-4 jiang-4

Soybean Sprouts 黃豆芽菜 huang-2 dou-4 ya-2 cai-4

Soy Sauce (regular) 醬油 jiang-4 you-2

Soy Sauce (thick) 醬油膏 jiang-4 you-2 gao-1

Stinky Tofu 臭豆腐 chou-4 dou-4 fu-3

Sweet Flour Paste 甜麵醬 tian-2 mian-4 jiang-4

Tofu 豆腐 dou-4 fu-3


 
Read More About Soy
The history of soy: tofu and soy sauce  

Soy Story: the History of the Soybean
From wild vine to soy burger; it's been a long and interesting journey for the soybean.

stinky tofu, beancurd  

Deliciously Malodorous
Chinese stinky tofu: love it or hate it, there's no ignoring its extraordinary reeking power.

 
     

 

 
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The Origins of Chopsticks

Chopsticks have been dug from burial plots in China that are at least 3,200 years old. Some surmise that they evolved from the practice of using a wooden stick while cooking on an open fire to prod, stir or move food. It is not difficult to imagine how eventually a pair of sticks came to be used in one hand like a set of tongs.

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