No, the soybean family is remarkably rich in color and form!l  Color diversity: The "yellow soybean" people commonly refer to is just one type of soybean. In fact, soybeans also come in black, green, brown, and bi-colored varieties.l  Biological definition: In botanical classification, soybean refers to a specific species (Glycine max) within the Fabaceae (legume) family, rather than just any large bean.l  Wild vs. cultivated differences: Modern cultivated soybeans were domesticated from wild soybeans (Glycine soja) through long-term human selection.Ø  Wild soybeans: Mostly viny, with pods that easily shatter (burst open) upon maturity. Their seeds are small and predominantly dark or black. Ø  Cultivated soybeans: Evolved to grow upright with low pod-shattering rates. The seeds are larger and heavier, with lighter seed coat colors (e.g., displaying the yellow color of the cotyledon due to the loss of gene function responsible for producing seed coat pigment), and feature a significantly higher oil content.

Behind this lies the evolutionary history of ancient Chinese ritual culture!l  The origin of "Shū" (菽): In ancient texts, soybeans were called "Shū". Paleography suggests that the character "Shū" was created to depict the image of a soybean seed germinating, with its two cotyledons breaking through the soil atop the stem.l  "Dòu" (豆) was originally a ritual vessel: In ancient script, the character "Dòu" originally referred to a type of vessel specifically used to hold meat during sacrificial rituals.l  The shift in terminology: Starting from the Warring States period, as the rites of Zhou were gradually forgotten, the demand for "Dòu" as a ritual vessel declined. People began borrowing the character "Dòu" to refer to "Shū," and by the Han Dynasty, this usage became widespread. l  Literary evidence: In Cao Zhi's famous The Seven-Step Poem from the Three Kingdoms period: "Beans are boiled to make a soup, beanstalks are burnt under the pot, the beans cry out from within the pot..." The "Dòu" (bean) in the poem already refers to the soybean we know today.

The key culprit is lipoxygenase! Modern breeding and processing technologies have successfully banished this unpleasant flavor.l  The origin of beany flavor: The "beany flavor" that many people dislike is primarily caused by compounds produced when the enzyme "lipoxygenase" catalyzes the oxidation of fats in soybeans. l  Varietal revolution (making edamame sweeter): Modern scientific breeding has successfully developed lipoxygenase-free vegetable soybean cultivars, making the edamame we enjoy today much sweeter, fresher, and completely free of beany flavor.l  Process upgrades (making soy milk smoother): In soy milk and soy beverage processing, modern techniques deactivate lipoxygenase through high-temperature grinding, boiling water immersion, or anaerobic grinding, effectively removing the beany flavor to create a rich, smooth, and delicious flavor.

This is closely tied to a modern chapter of Hong Kong history that saved a population from malnutrition!l  In 1937, Lo Kwee-seong, founder of Hong Kong's Vitasoy, attended a lecture titled "The Soy Milk — The Cow of China," which opened his eyes to the immense nutritional importance of soybeans. l  In 1940, during the Second Sino-Japanese War, Hong Kong faced severe refugee influxes and malnutrition problems. Lo established the Hong Kong Soya Bean Products Company Limited, launching soy milk drinks with the vision of providing an affordable, highly nutritious "Poor Man's Milk."l  Modern technological upgrades: Today's processes deactivate lipoxygenase via high-temperature grinding, boiling water immersion, or anaerobic grinding to eliminate the beany flavor. This has helped soy milk successfully expand into international markets, becoming a globally beloved plant-based milk representative.

Yes! "Edamame" (枝豆) and "Maodou" (毛豆) are actually the exact same crop.l  Harvest timing: Both are vegetable-type fresh soybeans harvested while the pods are still soft and green, and the seeds are plump and bright green before fully maturing and dehydrating.l  Etymology:Ø  "Edamame" (枝豆): First recorded in 1275 in a letter written by the Japanese monk Nichiren, thanking a friend for sending edamame. Ø  "Maodou" (毛豆): First recorded in 1620 in the book Runan Pushi (汝南圃史) written by Zhou Wenhua during the Ming Dynasty.