Hong dou tang
 A bowl of hóngdòutāng, Chinese red bean soup | |
| Type | Tong sui, dessert soup |
|---|---|
| Region or state | China |
| Main ingredients | Red beans |
| Similar dishes | Patjuk, shiruko |
Hong dou tang (紅豆汤, pinyin: hóng dòu tāng) or red bean soup is a popular Chinese dish served in Mainland China, Hong Kong, and Taiwan. It is categorized as a tang shui 糖水, (pinyin: táng shǔi) (literally translated as sugar water), or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米, pinyin: xī mi), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).[1]
Similar dishes
Unsweetened red bean porridge made with red beans and rice is eaten across China and East Asia. Japan has a similar variant called Shiruko. It is called hóngdòuzhōu (红豆粥) in Chinese, patjuk (팥죽) in Korean, and azukigayu (小豆粥) in Japanese.
Vietnamese cuisine also has a similar dish, called chè đậu đỏ. It contains added coconut milk and sugar. It is served cold.
See also
References
- ↑ "Red Bean and Black Glutinous Rice Dessert". en.christinesrecipes.com. Retrieved 4 August 2014.