1, raw materials: soybean juice is made from mung beans, after scalding beans, grinding beans, starch separation and other processes, the starch is filtered out to make vermicelli and other food products, and the remaining residue is fermented; while soybean milk is a liquid obtained by soaking soybeans and filtering them after grinding.

2, the production method: the old Beijing soybean juice after steaming and placed for a period of time for natural fermentation, to be fermentation is complete, through the filtration of soybean juice; while soybean milk needs to be soaked soybeans into a paste, add water to mix and filter to get the liquid.

3, taste: the old Beijing soybean juice has a unique sour taste and strong soybean flavor; soybean milk presents a clear and delicate taste, the taste is softer, suitable for more people's tastes.