我国人民在几千年以前就已食用大豆,并把大豆加工制成各种形式的食品。在公元前一千多年就有作酱。《周礼》中有“百酱”的记载,“百酱”就是由麦粉、米、大豆等经过发酵制成的食品。北魏《齐民要术》一书曾说,古代《食经》中载有以大豆制豆鼓等;另外还介绍了作酱法。北宋《本草衍义》等书中谈到了豆腐的作法和吃法。南宋时古书中又有豆芽、豆浆、豆腐乳、豆糕、豆沙等大豆加工品的记述。长久以来,我国人民对大豆加工方面积累了丰富的经验,而且像豆腐等生产技术还曾向国外作技术输出。大豆在我国人民饮食中几千年来所以始终占着重要地位,是由于我国盛产大豆,而大豆中又富含质量优良的蛋白质和油脂等,其营养价值在很多方面可与肉类乳 Our people had consumed soybeans thousands of years ago and processed them into various forms of food. It has been used as a sauce for more than a thousand years BC. “Zhou Li” has a record of “a hundred sauces.” “Hundred sauces” are foods made from wheat flour, rice, and soybeans that have been fermented. The book “Qi Min Yao Shu” in the Northern Wei Dynasty once said that the ancient “Eat Book” contained soy bean-made drums, etc.; In the Northern Song Dynasty, “Ben Cao Yan Yi” and other books talked about the way tofu and how to eat it. In the Southern Song Dynasty, there were also descriptions of soybean processed products such as bean sprouts, soymilk, fermented bean curd, bean cake, and red bean paste. For a long time, the people of our country have accumulated rich experience in processing soybeans, and production technologies such as tofu have also been exported to foreign countries. Soybeans have always occupied an important position in our people’s diet for thousands of years. This is because China is rich in soybeans, which are rich in high-quality proteins and oils. Their nutritional value can be linked to meat milk in many ways.