Difference between revisions of "Soy Milk"
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{{Infobox chinese food | {{Infobox chinese food | ||
| image = Soy Milk.jpg | |||
| caption = Soy Milk | |||
| alternate_name = Doujiang; Chinese soybean milk; warm breakfast soy milk | | alternate_name = Doujiang; Chinese soybean milk; warm breakfast soy milk | ||
| pinyin = Dòujiāng | | pinyin = Dòujiāng | ||
Latest revision as of 20:54, 22 September 2026
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Soy Milk
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Soy Milk (Simplified Chinese: 豆浆; Traditional Chinese: 豆漿; Pinyin: Dòujiāng) is the fresh Chinese-style soybean drink made by grinding soaked soybeans with water and cooking the slurry. It is a nationwide breakfast staple, often paired with Youtiao or Beijing Jiaoquan, and is listed under soft drinks on Chinese Drink (as soybean milk / soy milk). Sweet and savory (salted) servings are both common[1].
Characteristics
Warm street or shop soy milk is beany and lightly foamy; sweetness is optional. Distinct from Western boxed sweetened soy milks and from fermented Beijing Douzhi. Soft tofu Douhua uses related soy base but is eaten as a spoonable curd.
Ingredients (overview)
Soybeans, water; sugar or salt to taste; optional ginger or egg additions in some regional breakfasts. Commercial cartons are widespread but fresh-ground stalls remain iconic.
History and culture
Longstanding Chinese breakfast drink documented on Chinese Drink; morning set with Youtiao is a pan-Chinese image. Taiwan Food also notes morning soy milk with you tiao in everyday eating.
Serving and variations
Breakfast drink with fritters. See Chinese Drink, Youtiao, and Jiaoquan.