Soy Food in Chinese Cuisine
There is much more to Chinese soy food 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).
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Deep Fried Soy Milk Skim 炸豆皮 zhà dòu pí Dried Tofu 豆腐乾 dòufu gān Edamame (immature green soybeans) 毛豆 máodòu Fermented Black Beans 豆豉 dòuchǐ Fermented Tofu 豆腐乳 dòufurǔ Frozen Tofu 冷涷豆腐 lěngdòng dòufu Soybeans 黃豆, 大豆 huángdòu, dàdòu Soybean Oil 黃豆油 huáng dòuyóu, 大豆油 dà dòuyóu Soy ‘Meat’ (vegetarian meat, mock meat, textured soy protein) 素肉 sù ròu Soy Milk (soybean milk) 豆漿 dòujiāng Soy Milk Skim 豆皮 dòupí, 豆包 dòubāo Soybean Paste 豆瓣醬 dòubànjiàng (The Sichuan version uses broad beans.) Soybean Sprouts 黃豆芽菜 huáng dòuyá cài, 大豆芽菜 dà dòuyá cài (Regular) Soy Sauce 醬油 jiàngyóu (Dark) Soy Sauce (a thick liquid) 醬油膏 jiàngyóu gāo Stinky Tofu (smelly tofu) 臭豆腐 chòudòufu Tofu (bean curd) 豆腐 dòufu Tofu Noodles 豆干絲 dòu gān sī ‘Yellow Soybean Paste’ 黃豆醬 huángdòu jiàng |
More information about Chinese soy products
Soy Story: the History of the Soybean – Eating China
Deliciously Malodorous: Chinese stinky tofu – Eating China
Soy Sauce: Everything You Need to Know – The Woks of Life
Tofu – How Products are Made
Types of Tofu – Tofupedia
Try these Chinese soy recipes
Deep Fried Tofu