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

According to legend, Liu An was a filial son, and during his mother's illness, Liu An used soaked soybeans to grind soybean milk for his mother to drink every day, and Liu's mother's illness soon recovered, and from then on, soybean milk gradually became popular among the people. Liu An in Huainan Bakong mountain alchemy, occasionally gypsum point into the soybean milk, into the tofu, tofu from the world, which is recorded in many books.

Soymilk has a long tradition and wide recognition as a unique Chinese food culture. The origin and efficacy of soymilk was first documented in the ancient Chinese literature "Compendium of Materia Medica", "Huainanzi", and "The Secret Record of Extended Life", which has a long history of nearly 2,000 years in China, and was introduced to Japan in the Tang Dynasty during the period of the monk Jianzhen's journey to the East, and then to North Korea during the Song Dynasty, and then to North America and Africa during the 18th century, becoming a popular food worldwide.