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North American-Style Soy Milk Pales In Comparison To The Original. Here's Why

15 days ago   |   By Health & Lifestyle

The first time I had North American soy milk, I thought it had gone bad.
Growing up in a Chinese household in a predominantly East Asian part of Scarborough, I was lucky to live close to some really great Chinese restaurants and supermarkets. We always had soy milk in the house for breakfast: There were a few spots around my childhood home that made their soy milk, or “dou jiang” in Cantonese, fresh, and I relished the creamy, warm and distinct flavour. My favourite way to start the day was with a batch of greasy you ja gwai (which literally translates to “oil fried devil,” but is just...
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