The history of soybean milk

Liu An, 1900 years ago, King Huainan of the Western Han Dynasty.

According to legend, Liu An is a dutiful son. During her mother's illness, Liu An used soaked soybeans to grind soybean milk for her mother to drink every day. Liu's illness soon recovered, and soy milk gradually became popular among people. When Liu An was making an alchemy in Bagongshan, Huainan, he occasionally put gypsum into soybean milk and turned it into tofu. Tofu came out at that time, and many ancient books recorded it.

As a unique food culture in China, soybean milk has a long tradition and wide recognition. The explanation of the origin and efficacy of soybean milk was first recorded in the ancient Chinese literature Compendium of Materia Medica, Huainanzi and Longevity Record. It has a long history of nearly 2,000 years in China. It was introduced to Japan in the Tang Dynasty when Jian Zhen and Shang Dongdu were there, to Korea in the Song Dynasty, and to North America and Africa in the18th century, and gradually became a popular food in the world.