“豆” (dòu) refers to beans in Chinese, which are seeds from various plants belonging to the legume family. They are a rich source of protein, fiber, and essential nutrients, making them a staple in many diets around the world. Common types of beans include 红豆 (red beans), 黑豆 (black beans), and 黄豆 (soybeans), each with unique flavors and uses in cooking. In Chinese cuisine, beans are often used in both savory and sweet dishes. For example, 红豆汤 (red bean soup) is a popular dessert, while 豆腐 (tofu), made from soybeans, is a versatile ingredient in many meals. Beans are celebrated for their health benefits and are an important part of vegetarian and vegan diets.