Homemade Chinese style soy milk is a totally different product from the Silk / other western brand style.
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Homemade Chinese style soy milk is a totally different product from the Silk / other western brand style.
For one, it’s not imitating dairy milk. Most East and SE Asian people would be surprised to hear of it as an alt milk. It’s just.. soy milk!
I love it a lot and I much prefer this style. May be a bit of an acquired taste for people not used to the ‘thicker’ mouthfeel.
I also make my own.
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Adrianna Tanreplied to Adrianna Tan last edited by [email protected]
If you have a Chinatown near you, or a large community of Taiwanese or Vietnamese people near you, you have the best hope of locating this there.
Look for any shop that also sells fresh tofu, they’ll tend to also have fresh soy milk. Or any Chinese restaurant (often, Vietnamese restaurants in west coast USA are also VN Chinese) that has ‘fresh soy milk’
The ones packaged for sale in Chinese markets are ok, it’s better at restaurants or tofu shops
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Sensible Crone for Harrisreplied to Adrianna Tan last edited by
@skinnylatte A restaurant in Cambridge a million years ago served this hot as soup on weekend mornings. With chives sprinkled on top. So good.
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Adrianna Tanreplied to Sensible Crone for Harris last edited by
@susiemagoo sounds like the Taiwanese style, with soy sauce too. I love it as well
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@skinnylatte Fresh soy milk is one of my favorite things. The western packaged stuff is fine but it's always seemed more like a placeholder than something you would like the taste of.
I need to try making it again. I made one perfect batch and then totally messed up my second one somehow.
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No etymological link between lactation and “soy milk” in the relevant languages, I’m guessing? Does it have its own word, or is it a kind of tea or water or soup or ???
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@clew original word is ‘soy pulp’ (dou jiang)
Where soy is just ‘bean’ coz soy is the only beans we use for anything
Just like ‘meat’ is the default word for pork
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Sensible Crone for Harrisreplied to Adrianna Tan last edited by
@skinnylatte It was Mary Chung's, but I don't know where that family was from. Oh, I found an article. "word of the restaurant’s impending closure traveled to Miami, San Francisco, Taipei, and Tokyo". So maybe Taiwan. We were devotees in the early mid eighties. The grad students at the CS/AI lab called her summer hiatus "The Famine". Mary Chung's was fantastic. For real. A different Mary restaurant in Cambridge became more famous, national marketing of sauces... meh.
https://boston.eater.com/2023/6/20/23766974/mary-chung-cambridge-restaurant-closing-legacy-fandom -
Adrianna Tanreplied to Sensible Crone for Harris last edited by
@susiemagoo yeah the spelling of Chung makes me think Taiwan (Taiwanese style spelling)
The Chinese words say Sichuan dishes
But very likely just ‘Sichuan family that moved to Taiwan after civil war’ so probably realistically both
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I yam who I yamreplied to Adrianna Tan last edited by
@skinnylatte there's a tiny place in Oakland Chinatown, on Franklin between 9th and 11th, that serves jianbing and soymilk. The menu is extremely limited and there's zero seating. Great spot.
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Adrianna Tanreplied to I yam who I yam last edited by
@iyamwhoiyam Tian Jin? Yeah!
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I yam who I yamreplied to Adrianna Tan last edited by
@skinnylatte I had no idea it had a name!
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Adrianna Tanreplied to I yam who I yam last edited by
@iyamwhoiyam haha it used to be called Tian Jin. Now it is called An’s
