Eating beans in winter is better than eating meat! Traditional Chinese medicine teaches you how to drink soy milk the right way.
2022年03月29日
As the saying goes, “Eating beans in winter is better than eating meat,” and another adage declares, “A heap of tonics can’t compare to a cup of soy milk.” Soy milk is a beloved beverage for many; on winter breakfast tables, you’ll often find a steaming cup of warm soy milk—its pristine white hue tinged with a delicate yellow—exuding a rich, fragrant aroma. Sipping it while it’s still hot, you’ll savor its smooth, sweet flavor, which nourishes the stomach and intestines, leaving your whole body pleasantly warmed.
Soy milk, also known as bean milk, soybean milk, bean juice, or bean froth, originated in China. Legend has it that during the Western Han Dynasty, Liu An, the King of Huainan, was not only the inventor of tofu but also the pioneer of freshly ground soy milk.
He was a filial son, well-versed in the principles of medicine and health preservation. During his mother’s illness, Liu An would daily grind freshly ground soybeans into soy milk and serve it to her after it was cooked. As a result, his mother’s condition gradually improved, and soy milk subsequently spread among the common people. Thus, it is evident that soy milk has a long history as both a food and a medicinal remedy.
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