Yellow Soybeans Are Most Nourishing
Soybeans, the yellow seeds of the legume plant Glycine max, are also known as yellow beans.
Young soybeans appear green and are called "máodòu" (hairy beans), consumed as vegetables—deliciously fresh and fragrant. Li Shizhen wrote in *Compendium of Materia Medica*: “The pods and leaves, when tender, are delicious and palatable.”
Soybeans contain various nutrients, especially rich in protein—the main source of plant-based protein. They also contain abundant fats, vitamins, and minerals.
Soybeans provide all eight essential amino acids that the human body cannot synthesize on its own, without increasing blood cholesterol levels. Moreover, they are inexpensive—making them an excellent nutritional choice for promoting healthy growth in children and aiding recovery in patients.
Sautéed soybeans have a pleasant aroma; boiled ones taste savory. They can also be used to make soy sauce or oil. Particularly, various soy products made from soybeans are highly nutritious and delicious, having long been popular among the public. As Li Shizhen noted: “Sautéed soybeans, tofu, soy sauce, and oil are widely used.”
Soy milk and soybean juice are made by soaking soybeans in water overnight, grinding them with water, filtering out the pulp, then boiling the liquid. Thick liquid is called soy milk; thin liquid is called soy juice. Soy milk is rich in protein and various nutrients, with nutritional value comparable to milk. Due to low fat content, it is not greasy and easy to digest—especially suitable for elderly people, children, and patients.
Combining soy milk with rice to cook porridge provides rich nutrition and a refreshing taste, making it an excellent remedy for strengthening the body and restoring vitality.
As early as the Qing Dynasty, physician Zhao Xuemin pointed out that eating porridge made with soy milk has a beneficial effect of “tonifying weakness.”
Soy curd and tofu: After boiling soy milk and cooling it, the film formed on the surface becomes soy curd; pressing and filtering removes part of the moisture to form tofu. Soy curd is tender and delicious—a popular snack. Tofu not only makes a variety of tasty dishes but also serves medicinal purposes.
In *Prescriptions for Universal Relief*, tofu combined with vinegar is used to treat chronic diarrhea. In *Dietary Clarification*, tofu is used to treat heat-induced cough: “For persistent cough due to fire, consume tofu made with gypsum, boil it with sugar, and eat nightly—it proves effective.”
Soy skin and fermented tofu: The thin film formed on the surface of cooled boiled soy milk is called soy skin (also known as soy cloth). *Dietary Clarification* considers soy skin the “essence extracted from soy milk,” ideal for post-illness recovery and nourishment during pregnancy. Fermented tofu, made from soy skin, is not only delicious but also promotes gastric health. As *Dietary Clarification* states: “Delicious, stimulates appetite, encourages eating—extremely suitable for patients.”