Soy Milk
Quick Info
- Flavor
- Mild, creamy, and subtly sweet with a natural beany undertone. Often served unsweetened (savory) or lightly sweetened.
- Texture
- Smooth and creamy liquid, slightly thicker than water
- Spice Level
- Not spicy
- Temperature
- Temperature Varies
Ingredients
Allergens
Confirmed
The story
Soy milk has been part of Chinese breakfast since the Han Dynasty, over two thousand years ago. Every morning across China, countless street vendors and breakfast shops fire up their stone grinders or modern blenders to produce fresh batches. “dòujiāng yóutiáo” (soy milk and fried dough sticks) is practically synonymous with “Chinese breakfast.”
What to expect
A warm, comforting cup of creamy white liquid. In northern China, you will often be asked “tián de háishi xián de?” (sweet or savory). The sweet version has a gentle sugar sweetness. The savory version is seasoned with vinegar, soy sauce, chili oil, and pickled vegetables and forms soft curds in the cup, an acquired taste that many tourists grow to love. Street stall versions are freshly ground and noticeably more flavorful than anything from a carton.
Tips
At breakfast shops, soy milk is served with yóutiáo (fried dough sticks): tear off pieces and dunk them in. If you want it unsweetened, say “bù jiā táng” (不加糖). Many shops only serve it in the morning, so do not expect to find it after noon.