Soy products can generally be divided into two categories: non-fermented and fermented. Non-fermented beans include whole beans (such as edamame, green beans, dried beans, etc.), bean sprouts, soy milk, water tofu, dried tofu (such as dried tofu, tofu clothes, etc.), oiled tofu, frozen tofu, etc. Fermented foods include tempeh, bean paste, sour soy milk, fermented bean curd, etc.

After the 1940s, while developing traditional soybean foods, new soybean protein foods were researched and developed, including concentrated protein, isolated protein, textured protein, etc., and further improved their nutritional value or functional properties. Dairy foods such as milk replacer powder and imitation meat products have been developed.

Many trace components of soybeans are constantly being discovered for their nutritional value and functional properties, such as phospholipid oligosaccharides, saponins, isoflavones, etc. Soybean products have good development prospects. It is rich in unsaturated fatty acids, which can decompose cholesterol in the body, promote lipid metabolism, and prevent the accumulation of subcutaneous fat.

Recommended fermented soy products are:

Ebony tofu, natto, stinky tofu, fermented bean curd, soybean paste, tempeh, soy sauce, etc., are all fermented soy products.

Fermented soy products are easier to digest and absorb. At the same time, due to the fermentation of microorganisms, the content of B vitamins will increase. For vegetarians, they are a good supplementary source of vitamin B12.

Chinese hairy tofu and stinky tofu are still very good if they can be cooked by stewing, steaming, frying and roasting with less oil. Unfortunately, they are not popular across the country and are often only popular in some areas. Most vendors also use deep-frying to make them quickly, so you need to pay attention.