炒豆 (chǎo dòu) literally means 'stir-fried beans' and refers specifically to roasted or dry-fried soybeans, a traditional Chinese snack. The character 炒 (chǎo) denotes a cooking method involving quick frying in a wok with little or no oil, while 豆 (dòu) means 'bean', especially soybean. Though 'stir-fried' suggests a cooking technique, 炒豆 is almost always prepared by dry-roasting until crunchy and slightly browned — not stir-frying with oil. It’s commonly sold at markets, festivals, and roadside stalls, often in paper bags, and enjoyed as a savory, nutty snack.

This term emphasizes the preparation method and ingredient rather than taste or texture alone. Unlike processed snacks, 炒豆 retains its simple, rustic identity and is associated with childhood memories, rural life, and seasonal street food. It’s distinct from other bean-based foods like 豆腐 (dòufu, tofu) or 豆浆 (dòujiāng, soy milk), as it highlights whole, roasted soybeans as the final product — ready to eat, unsalted or lightly salted, and sometimes slightly caramelized.