Baqing Soybeans

Baqing Soybeans

　　Soybeans, anciently known as "shu" in China, are a type of leguminous plant whose seeds are rich in protein. They are oval or spherical in shape and come in colors such as yellow, light green, and black, hence also referred to as yellow soybeans, green soybeans, or black soybeans. Soybeans are most commonly used to make various soy products, press soybean oil, brew soy sauce, and extract protein. The soybean meal or coarsely ground soybeans are also frequently used as feed for poultry and livestock. In China, Japan, and Korea, tofu of varying firmness has been consumed for thousands of years. Soybeans, after processing, can also be turned into soy sauce or fermented bean curd. In Europe and America, tofu has more recently become part of the diet, but it is generally used as a substitute for dairy products.

Soybeans are an annual herbaceous plant of the genus Glycine in the legume family, native to China. They are a type of leguminous plant whose seeds are rich in protein and are collectively referred to as pod-bearing grains. In ancient China, they were called "shu," and the seal script character for "dou" (豆) resembles seeds inside a pod. The pods are called "doujia," the leaves are called "douhuo," and the stems are called "douqi."

When speaking of soybeans, it usually refers to their seeds. Based on seed coat color and seed shape, they are divided into five categories: yellow soybeans, green soybeans, black soybeans, other soybeans (those with single-colored seed coats such as brown, tan, or red), and feed soybeans (usually smaller, flat and oval-shaped, with indented round spots on the two cotyledons and seed coats that are slightly glossy or matte). The black ones are called "black beans" and can be used medicinally, as food, or made into fermented black beans; the yellow ones can be made into tofu, pressed for oil, or turned into broad bean paste; the others can all be roasted and eaten.