Tong sui
Tong sui
Tong sui (糖水) is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. The term literally means "sugar water" in Cantonese. These desserts are popular in Hong Kong, Macau, and parts of China, and are often served in dim sum restaurants.
Types of Tong Sui[edit | edit source]
Tong sui encompasses a wide variety of sweet soups and custards, each with its own unique ingredients and flavors. Some of the most popular types include:
Sweet Potato Soup[edit | edit source]
Sweet potato soup is a simple and comforting dessert made with sweet potatoes, ginger, and rock sugar. It is often enjoyed for its warming properties and subtle sweetness.
Black Sesame Soup[edit | edit source]
Black sesame soup is a smooth, rich dessert made from ground black sesame seeds, water, and sugar. It is known for its nutty flavor and creamy texture.
Egg Tong Sui[edit | edit source]
Egg tong sui is a custard-like dessert made with eggs, milk, and sugar. It is often flavored with vanilla or almond extract and has a silky texture.
Green Bean Soup[edit | edit source]
Green bean soup, also known as mung bean soup, is made with mung beans, sugar, and sometimes coconut milk. It is a popular choice during the summer months for its cooling properties.
Assorted Bean Sweet Soup[edit | edit source]
This dessert is a mixture of various beans such as red beans, mung beans, and black-eyed peas, cooked with sugar and sometimes flavored with pandan leaves.
Cultural Significance[edit | edit source]
Tong sui is more than just a dessert; it is a part of the Cantonese culture and is often associated with family gatherings and celebrations. It is traditionally served at the end of a meal to cleanse the palate and provide a sweet finish.
Popular Tong Sui Shops[edit | edit source]
In Hong Kong, there are many famous tong sui shops that specialize in these desserts. One such chain is Hui Lau Shan, known for its mango-based desserts and innovative takes on traditional tong sui.
Related Pages[edit | edit source]
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