Eating China Chinese Food
Main: Chinese Food Articles about Chinese Food Chinese food Facts Chinese Food Recipes Chinese Food Books Main menu
   
about-contact
 
 
 

Soybean: a Native of China

Native to northern China, soybeans (Glycine max) were cultivated as early as B.C. 3,000. Soybeans later reached other parts of Asia, probably introduced by Buddhist missionaries. The bean's high nutritional value, after processing, and versatility have made it extremely important in Buddhist vegetarian cooking.

Source: On Food and Cooking

The Oxford Companion to Food

 
 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Featured Chinese Food Recipe
How to make Chinese Dongpo Pork  

Dongpo Pork
東坡肉

 
Featured Chinese Food Snippets

Soybean, the World’s Largest Source of Cooking Oil

Soybeans contain 18% fat, more than any other legume except for peanuts (which are technically a legume). Chickpeas for example, lag way behind with 5%.

More Chinese Food Facts

Chinese Cooking Tips