Sweet Soybean Milk:
1. Rinse soybeans until the water runs clear. Put the beans in a pot and add water. The water should be three times the amount of the soybeans. Soak the beans until they expend to 2 or 2½ times. In hot weather, soak the beans for 6 to 8 hours; in cold weather, soak the beans for 12 to 14 hours.
2. Drain the beans and discard the soaking water; add 7 cups water. Blend the beans and water in several batches until the beans are finely blended.
3. Place the beans and 8 cups water in a cheesecloth bad; squeeze out the liquid. Retain the liquid and discard the sediment left in the cheesecloth bag.

4. Bring the retained soybean liquid to a boil over medium heat. Turn the heat to low and cook for 10 minutes to remove the strong taste from the beans. Add sugar to the soybean milk and serve.

Salty Soybean Milk:
1. Place the dried shrimp, Szechuan pickled mustard green, green onions, coriander, pork sung, vinegar, chili oil, soy sauce, sesame oil and salt in a medium size bowl. Pour the boil soybean milk into the bowl and serve.
2. See "Sweet Soybean Milk" for direction making soybean milk. Do not add sugar.