豆浆（Dòujiāng）Soy milk, also known as soymilk and soya milk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. In China, the usual term 豆浆 (lit. “bean broth”) is used for the traditional watery and beany beverage produced as a by-product of the production of tofu, whereas store-bought products designed to imitate the flavor and consistency of dairy milk are more often known as 豆奶（dòunǎi） (“bean milk”).
Soybeans originated in northeastern China and appear to have been domesticated around the 11th century bc, but its use in soups and beverages are only attested at much later dates.
In Chinese cuisine, “sweet” soy milk is made by adding cane sugar or simple syrup. “Salty” or “savory” soy milk is often combined with chopped pickled mustard greens, dried shrimp, youtiao croutons, chopped spring onions, cilantro, pork floss, and/or shallots, along with vinegar, sesame oil, soy sauce, and/or chili oil. Both are traditional breakfast foods, served hot or cold depending on the season or personal preference. At breakfast, it is often accompanied by starchy carbohydrate-rich foods like 馒头（mántou） (a thick, fluffy kind of roll or bun), 油条（yóutiáo） (deep-fried dough sticks), and 烧饼（shāobǐng） (sesame flatbread).