Hong dou tang () is a popular Chinese dish
served in
Mainland China, and
Taiwan. It is categorized as a ''
tang shui
''Tong sui'' (; ), 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. ''Tong sui'' are a Cantonese specialty and many varieties are rarely ...
'' 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. A similar dessert 紅豆沙 in Hong Kong is commonly mistaken by people outside Hong Kong as the same dessert, of which the latter one has a very different texture.
In
Cantonese cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Maca ...
, a red bean soup made from rock sugar,
sun-dried tangerine peels, and
lotus seeds
A lotus seed or lotus nut is the seed of plants in the genus ''Nelumbo'', particularly the species ''Nelumbo nucifera''. The seeds are used in Asian cuisine and traditional medicine. Mostly sold in dried, shelled form, the seeds contain rich con ...
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
Black rice, also known as purple rice, is a range of rice types of the species '' Oryza sativa'', some of which are glutinous rice.
There are several varieties of black rice available today. These include Indonesian black rice, Philippine he ...
. The two types of sugar used interchangeably are
rock sugar and sliced sugar ().
Similar dishes
Unsweetened
red bean porridge
''Patjuk'' ( ko, 팥죽 ) is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and is associated to '' dongji'' (winter solstice),
* as people used to believe that the red color of ''p ...
made with red beans and rice is eaten across China and East Asia. Japan has a similar variant called
Shiruko. It is called ''hóngdòuzhōu'' () in Chinese, ''
patjuk'' () in Korean, and ''azukigayu'' () in Japanese.
Vietnamese cuisine also has a similar dish, called ''
chè đỗ đen''. It contains added
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
and sugar. It is served cold.
See also
*
Red bean ice
*
Red bean paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
*
Red bean shaved ice
*
List of bean soups
This is a list of notable bean soups, characterized by soups that use beans as a primary ingredient.
Bean soups
* 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States
* Amish preaching soup – in ...
*
List of Chinese soups
*
List of legume dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse) ...
*
List of soups
References
{{Soups
Bean soups
Cantonese cuisine
Chinese desserts
Chinese soups
Cold soups
Legume dishes
Taiwanese soups