Why Are There So Many Ways to Eat Soybeans in China?

Why are there so many ways to eat soybeans in China? From whole soybeans to douchi, soy milk, tofu, yuba, dried tofu, fermented tofu, and stinky tofu, this documentary explores how thousands of years of innovation transformed a single crop into one of the world's most diverse food traditions. 00:53 The Bean That Was Hard to Eat 02:49 Fermentation Changes the Soybean 04:50 From Soybeans to Soy Milk 07:45 How Soy Milk Became Tofu Pudding 10:09 How Tofu Changed Chinese Food 12:50 The Many Forms of Tofu 15:51 When Time Transforms Tofu 19:01 Why China Has So Many Soy Foods #TheTasteOfCivilization , #FoodHistory, #Sociology, #WorldHistory #Soybeans #Tofu #SoyMilk #Fermentation