Originally Posted by Garrett Smith
Darryl, from everything I've read they would eat it as almost a condiment (not a main dish, definitely not in fake meat and milk form as the main source of protein) and it was nearly always fermented.
Very different from today.
My parents are Chinese and Buddhists and soy is not a very big part of their day to day life. Soy milk maybe once a day and tofu 1-3 times a week.
From what I can recall of my extended families eating habits tofu might be one dish out of 3-5 others being served in a night. Soy milk is kind of big but I don't know if that is a provincial thing or not.