It comes in an sorts of varieties, from sweet, to fairly bland, but it’s so much better than what I’m used to in the UK. Normally I’d never drink the stuff straight, but here it is a different thing altogether, and I’m actually picking it over beer some of the time.
It goes great with youtiao (油条), which is a sort of light fried batter stick that you dunk in a bowl of soy milk, sweetened to your taste.
Anyway, just thought I’d enlighten anyone who didn’t already know.
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Chinese soy milk
Now I want to do a soy milk tasting of all these varieties.If I can remember and be bothered I’ll do a review of all the ones I find
Yessssssssss this photo is everything gonna go out and get some too
OP I assume you’ve eaten 油条 dipped in rice porridge right?
I have according to my girlfriend, though I can’t remember. She says it is an elite combination.
Hell yeah I love doujiang youtiao https://yewtu.be/watch?v=hf8QsC6VzHo
Wow I love that song. Thanks for sharing.
Funnily enough I was just watching Shaolin Soccer the other day and I’m pretty sure he’s drinking one of these in an early scene
In the south they call youtiao 油炸鬼 which literally means deep fried devil
Folklore goes that the dish was invented when a notorious traitor died and people wanted to posthumously punish them by making effigies of he and his wife and deep fry them
Oh wow. I’ll try to impress people with that little factoid. Thanks
Its most likely a bullshit story like its probably a pun
In southern dialects the word for pastry 粿 and the word for ghost\devil 鬼 are pronounced similarly
Is that like a donut?
Sort of, but a lot lighter and airy. Crunchier too.
I must try it then
Imagine a fatter longer lighter churro
In the Madrid area, those are called “porras”. They’re oddly similar for being independently invented in China and Spain
Often compared to a cruller.
Is this in Beijing?
We are in liuzhou at the moment in guangxi.
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