Cultural origin of soybean milk

Soymilk originated in China, and it is said that it was invented by Liu An, the king of Huainan in the Western Han Dynasty, more than 900 years ago. When Liu An made an alchemy on Mount Bagong in Huainan, he occasionally put gypsum into soybean milk, which became tofu after chemical change, and tofu came out from then on, which was recorded in many ancient books.

The freshly ground soybean milk was made by Liu An, the king of Huainan in the Western Han Dynasty, more than 1900 years ago, so it has a history of nearly 2000 years.

According to legend, Liu An is a dutiful son. During his mother's illness, Liu An used soaked soybeans to grind soy milk for his mother to drink every day. Liu's illness soon recovered, and soy milk gradually became popular among the people. The freshly ground soybean milk was invented by China and made in China, and China has a very authoritative right to hold it.

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Soymilk is a favorite drink of China people and a nutritious food suitable for all ages, enjoying the reputation of "plant milk" in Europe and America. Soybean milk is rich in plant protein and phospholipids, and also contains vitamin B 1.B2 and nicotinic acid. In addition, soybean milk also contains minerals such as iron and calcium, especially calcium, which is very suitable for all kinds of people, including the elderly, adults, teenagers, children and so on.

Fresh soybean milk can be drunk in all seasons. Drink soybean milk in spring and autumn, nourish yin and moisten dryness, and reconcile yin and yang; Drink soybean milk in summer, eliminate heat and prevent heatstroke, promote fluid production and quench thirst; Drink soybean milk in winter, dispel cold and warm stomach, nourish and tonify. In fact, in addition to the traditional soybean milk, there are many kinds of soybean milk, such as red dates, medlar, mung beans, lilies and so on.

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