 A bowl of hóngdòutāng, Chinese red bean soup | |
| Type | Tong sui, dessert soup |
|---|---|
| Place of origin | China |
| Region or state | East Asia |
| Associated cuisine | Chinese cuisine Taiwanese cuisine |
| Main ingredients | Adzuki beans |
| Similar dishes | Patjuk, shiruko |
Hong dou tang or Hong dou sha (simplified Chinese: 紅豆汤, 红豆沙; traditional Chinese: 紅豆湯, 紅豆沙; pinyin: hóngdòu tāng, hóngdòu shā; Jyutping: hung4 dau6 tong1, hung4 dau6 sha1; lit. 'red bean soup', 'red bean sand') is a popular Chinese dish[1] served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tang shui 糖水 (pinyin: táng shuǐ) (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).[2]
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🧧 Dad's Chinese New Year Cake: Nian Gao with Red Bean (紅豆年糕)
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Transcription
See also
- Red bean ice
- Red bean paste
- Red bean shaved ice
- List of bean soups
- List of Chinese soups
- List of legume dishes
- List of soups
References
- ^ Law, K.; Meng, L.C.; Tettoni, L.I. (2012). Authentic Recipes from China. Authentic Recipes Series. Tuttle Publishing. p. pt188. ISBN 978-1-4629-0534-8. Retrieved December 8, 2018.
- ^ "Red Bean and Black Glutinous Rice Dessert". en.christinesrecipes.com. Retrieved 4 August 2014.
This page was last edited on 28 March 2024, at 03:37