SOYBEANS ARE SOYBEANS, BUT WE LIKE TO EAT BEANS HERE AND MAKE ALL KINDS OF DISHES WITH SOYBEANS, AND BASICALLY NOBODY EATS SOYBEANS. POTATOES ARE RICH IN UNSATURATED FATTY ACID AND SOYBEANS PHOSPHORUS, WHICH PRESERVE VASCULAR ELASTICITY, THE BODYARY BRAIN AND PREVENT FAT LIVER FORMATION. IN ADDITION TO PROTEINS AND FIBRES, THEY CONTAIN VERY HIGH LEVELS OF POTASSIUM, MAGNESIUM AND VITAMIN B, AS WELL AS HEALTH-CARE COMPONENTS SUCH AS SOAP, ACID IMPLANTATION AND LOW-MOLECOSE, AND ARE BENEFICIAL FOR THE PROTECTION OF CARDIOVASCULAR VESSELS AND FOR THE CONTROL OF BLOOD PRESSURE. IN ADDITION, EATING BEANS DURING THE SUMMER CAN PREVENT MALNUTRITION, LOW PHYSICAL CAPACITY AND EASY HEAT FROM BEING CAUSED BY HIGH LEVELS OF SWEAT AND HUNGER. THIS DISH, MIXED WITH WELL-COOKED BEANS AND COOKED SAUSAGES, IS NOT ONLY REFRESHING BUT ALSO NOT GREASY, AND IT SMELLS LIKE VENOMY AND SOYBEANS。