Tang bu shuai

Tang bu shuai (Chinese: 糖不甩; lit.: 'sweet not fall off') is a Cantonese dessert. Glutinous rice flour balls in sugar syrup are sprinkled with crushed roasted peanuts (and/or roasted sesame seeds and desiccated coconut). The stickiness of the balls prevents the topping from coming off, hence the name.

Tang bu shuai
Coursedessert
Place of originGuangdong, China
Region or stateGuangdong province, China, Hong Kong,
Main ingredientsglutinous rice flour, sugar, ground peanuts
Tang bu shuai
Traditional Chinese糖不甩
Simplified Chinese糖不甩
Hanyu PinyinTáng bù shuǎi
Jyutpingtong4bat1lat1
Literal meaningsweet not fall off

The dish played a role in traditional Cantonese betrothals. A man seeking a wife would visit her parents and if the woman's family agreed to his suit, he would be served tang bu shuai, to suggest that the couple's married life would be sweet (糖) and they would stick together (不甩). If his request was refused, he would be served a sweet soup (雞蛋腐竹糖水) containg scrambled eggs (散雞蛋) and dried tofu skin to suggest that the couple would fall apart (散 meaning both 'scramble' and 'break up'). This form of politeness helped the suitor maintain face.[1][2]

See also

References
  1. 舌尖上的中国乡土小吃: 詳細介紹中過各省小吃 (in Chinese). 崧博出版事業有限公司. 2013. ISBN 9787563724994.
  2. "Glutinous Rice Ball with Crushed Peanuts | China Sichuan Food". www.chinasichuanfood.com.


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