Cups of smooth and warm soy pudding, drizzled with slow-cooked brown sugar syrup, became a homemade afternoon treat we crafted with our own hands. Blocks of pure, delicate tofu released a rich soybean aroma as they melted in our mouths—a taste that was primitive, natural, and pure. Through this hands-on experience, we truly felt the charm of soybeans for the first time.
From Food to the Story of the Land
Tian Ye Qin Xue (Soybean Farm) visited our campus to deliver two food and agriculture education sessions. We discovered that the seemingly ordinary soybean can be transformed into diverse, delicious foods and is packed with rich nutrition and significant value. During the course, the instructor’s philosophy of "local, eco-friendly farming" deeply captured our attention.