Tong sui

Tong sui
Type Soup or custard
Course Dessert
Place of origin China
Tong sui
Chinese 糖水
Literal meaning sugar water
Tian tang
Chinese 甜湯
Literal meaning sweet soup
Black sesame soup
Egg tong sui
Mung bean soup with extra kelp

Tong sui literally translated as "sugar water", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine.[1] 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.

In Hong Kong and Malaysia, there is a huge variety of tong sui, so huge to an extent that have led to stores specialised in selling these desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and are found in various parts of Canada, Australia and the United States.

Common varieties

English name Chinese name Description
Black sesame soup芝麻糊; zi1 maa4 wu4*2Ground black sesame seeds are traditionally cooked with water and rock sugar. Chinese herbs are sometimes added to enhance the flavour and aroma. The instant black sesame powder sold in Asian supermarkets is usually sweetened. It requires the addition of hot water and mixing in the serving bowl, after which it should be left for 15 minutes before serving.
Doufuhua豆花; dòuhuā or 豆腐花; dau6 fu6 faa1Tofu pudding, with sweet syrup served in a separate bowl
Egg tong sui鸡蛋糖水; 雞蛋糖水; gai1 daan2 tong4 seoi2popular in Hong Kong and southern China
Got fan soup葛粉汤; 葛粉湯; got3 fan2 tong1kudzu soup
Guilinggao龟苓膏; 龜苓膏; gwai1 ling4 gou1made from three-lined box turtle
Hasma雪蛤; syut3 gaap3A dessert made of dried fallopian tubes of the frog with supposed health benefits.
Red bean soup,
Red bean paste		红豆汤; 紅豆湯; hóngdòu tāng or 红豆沙; 紅豆沙; hung4 dau2 saa1Cooked and served exactly like mung bean soup & paste. Red bean soup is normally pre-boiled to soften the skin by leaving in hot water for one hour. Then cook in water for 20–30 minutes until the beans rupture. The adding of sugar or rock sugar is lastly added to cook for another 20–30 minutes until the bean texture becomes sandy. As for red bean paste, the skin is removed before cooking. Chinese herbs may be added to enhance the flavour and taste.
Sai mai lo or Sago西米露; sai1 mai5 lou6A dessert soup of pearl tapioca, coconut and evaporated milk
Mung bean soup绿豆汤; 綠豆湯; lǜdòu tāng or 绿豆沙; 綠豆沙; luk6 dau6 saa1Made from mung beans and cooked exactly like red bean soup/paste, sometimes also served with seaweed
Six flavors soup六味汤; 六味湯; liùwèi tāngA sweet curative soup made for hot summer, one of many "numbered" medicinal soups
Peanut paste soup花生糊; huāshēng húLike black sesame paste, peanut paste is a ground peanut powder cooked with syrup and water. Instant peanut paste powder sold in Asian supermarket are usually sweetened roasted peanut powder or flour, that only required to be served with hot water.
Steamed egg custard炖蛋; 燉蛋; dan6 daan2
Steamed milk custard炖奶; 燉奶; dan6 naai5
Sweet potato soup番薯糖水; faan1 syu4 tong4 seoi2Peeled sweet potato, normally cut into smaller pieces cooked/ boiled with syrup and water.
Sweet almond soup杏仁糊; hang6 jan4 wu4Ground almond powder that cooked with sugar and water. Instant almond powder sold in Asian supermarket are usually sweetened raw almond flour or powder, requires minimal cooking with boiling water or to be served after mixing with hot water for 15 minutes.
Sweet walnut soup核桃糊; hat6 tou4 wu4 or 合桃糊; hap6 tou4 wu4Ground walnut powder that cooked with sugar and water, sometimes milk. Similar to Sweet almond soup, instant walnut powder is sold in Asian supermarket as well.

See also

Sources

  1. ↑ So Good Blog. "Hong Kong: the Sugar Land of Sweet Soup (Tong Sui)." Wenna Pang. Retrieved 2017-06-07.
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