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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

 
 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
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Why Pork is a Synonym for Meat in China

China consumes far more pork than any other country, and unsurprisingly has the largest pig population in the world (500 million head, says one source). While the sales growth of other types of meat is now faster, pork still accounts for 70 percent of all meat eaten. Pork so dominates the meat market that if a dish name includes the word meat … more


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