Tong sui
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| Chinese: | 糖水 | ||||||||||
| Literal meaning: | sugar water | ||||||||||
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| Tian tang | |||||||||||
| Chinese: | 甜湯 | ||||||||||
| Literal meaning: | sweet soup | ||||||||||
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Tong sui, also known as tian tang, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used.
There is a wide variety of tong sui and in Hong Kong, there are often stalls which devote themselves just to selling different types of desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and can be found in various parts of Canada and the United States.
In Vietnamese cuisine, a similar dessert soup is called chè.
Common varieties
| English name | Chinese name | Description |
|---|---|---|
| Black sesame soup | 芝麻糊 | |
| Douhua | 豆花, 豆腐花 | Tofu pudding |
| Egg tong sui | 雞蛋糖水 | popular in Hong Kong and southern China |
| Got fan | 葛粉 | kudzu soup |
| Guilinggao | 龜苓膏 | made from three-lined box turtle |
| Hasma | 雪蛤 | A dessert made of dried fallopian tubes of the frog with supposed health benefits. |
| Red bean soup | 紅豆湯, 紅豆沙 | |
| Sai mai lo or Sago | 西米露 | A dessert soup of pearl tapioca, coconut and evaporated milk |
| Mung bean soup | 綠豆湯, 綠豆沙 | Made from mung beans, sometimes also served with seaweed |
| 6 flavors | 六味 | |
| Peanut paste soup | 花生糊 | |
| Steamed egg custard | 燉蛋 | |
| Steamed milk custard | 燉奶 | |
| Sweet potato soup | 番薯糖水 | |
| Sweet almond soup | 杏仁糊 | |
| Sweet walnut soup |
External links
See also
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Wikimedia Commons has media related to: Sugar water |
Wikipedia content modification information:
- This page was last modified on 18 December 2008, at 11:10.
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