Two hundreds and sixty-one varieties were used to study genetic variation of soymilk,tofu output,quality and processing traits.The results showed that 100g soybean seeds could produce 71.92g soymilk powder,51.80g tofu ,25.76g dry residue and 20.12g dry whey.The average protein content,oil content and carbohydrate were 51.80%, 22.53% and 18.46% in soymilk powder and were 46.22%,24.67% and 19.42% in dry tofu respectively.Significant genetic variations were observed for all traits and elite genotypes for important traits were screened out which can be used in breeding program to improve soymilk and tofu production.