It's not really a big difference. Flavoring is different, but they're both peanuts cooked in a brine until tender. Same texture. Most Chinese boiled peanuts actually don't include soy in the brine. That recipe is from Chichi on seriouseats and she mentions that she added it because of flavor, which I agree, since soy makes for ultra-umami deliciousness. Simpler and more common is just salt with star anise.
I tend to break down food to simple terms where you can see how similar one thing is to another, because all food is related. What's made in one country or continent is made in another, just with a variation here and there.

Last edited by Saria; 11-18-2012 at 10:16 AM.