The earliest soy milk was made by Liu An, the King of Huainan during the Western Han Dynasty (206 BC-AD 24). The process involves soaking and grinding soybeans, filtering the mixture and then boiling it.

Soy milk is highly nutritious and easily digestible. Unlike cow's milk in the West, soy milk has distinct Chinese characteristics and is widely popular across China.

With the development of the economy and transportation, more and more people are interested in salty soy milk, making it a characteristic breakfast delicacy in the Yangtze River Delta region.

Soy milk, youtiao (fried dough stick), seaweed, dried shrimp, pickled mustard greens, soy sauce, vinegar and chopped scallions are all essential to make a quality bowl of salty soy milk.

A bowl of salty soy milk. [Photo/WeChat account: shanghaifabu]

Shanghai-style salty soy milk is completely different from sweetened or unsweetened soy milk — it is a unique flavour experience.

Traditional salty soy milk must be accompanied by vinegar, creating a taste that is between soy milk and douhua (tofu pudding). Various ingredients are intertwined, blending and harmonising the flavours, creating a savoury taste.

Source: "shanghaifabu" WeChat account