The fame of Chonglou Black Soybeans not only lies in its various health benefits, which are deeply loved by repatriated overseas Chinese, but also in its rarity and mysterious mark. Taishan people like to use Chonglou Black Soybeans with pig lungs, jujube, loquat leaves, radix adenophorae, beihé (a kind of herb), tangerine peel, and qiang pieces to make soup. Chonglou Black Soybean soup is clear and moistens the lungs,化解 phlegm and stops coughing. Chonglou Black Soybean is famous both at home and abroad. Overseas Chinese who have settled in the United States, Canada, and Southeast Asian countries all taste the flavor of Chonglou Black Soybeans when they return home to visit relatives and friends, and take it back to give to relatives and friends as a sign of having visited their hometown.