Soy Products

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

Tofu and soybeans on a wooden cutting board
Tofu and soybeans on a wooden cutting board. (Image: Stephen Jack)

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).

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’ (vegetarian meat, mock meat) 素肉 su-4 rou-4

Soy Milk (soybean 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 (smelly tofu) 臭豆腐 chou-4 dou-4 fu-3

Sweet Flour Paste (tianmian sauce) 甜麵醬 tian-2 mian-4 jiang-4

Tofu (bean curd) 豆腐 dou-4 fu-3

 


Try these Chinese soy recipes 
Deep Fried Tofu

Chafing Dish Tofu

More information about Chinese soy products
Soy Story: the History of the Soybean – Eating China

Deliciously Malodorous: Chinese stinky tofu – Eating China


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When did Tea Arrive in Europe from China?
About 1610, around the same time that coffee arrived from its native Africa. Tea, however had much earlier reached other lands closer to China’s borders. It came to Japan, for example during the early part of the Tang Dynasty (AD 618–807).

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