 Bowls ofhóngdòutāng, Chinese red bean soup | |
| Type | Tong sui,dessert soup |
|---|---|
| Course | Dessert |
| Place of origin | China |
| Region or state | East Asia |
| Associatedcuisine | Chinese cuisine Cantonese cuisine |
| Serving temperature | Hot, cold |
| Main ingredients | Adzuki beans, sugar |
| Similar dishes | Patjuk,shiruko |
| Hong dou tang | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 紅豆湯 | ||||||||||
| Simplified Chinese | 紅豆汤 | ||||||||||
| Literal meaning | red bean soup | ||||||||||
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| Alternative Chinese name | |||||||||||
| Traditional Chinese | 红豆沙 | ||||||||||
| Simplified Chinese | 紅豆沙 | ||||||||||
| Literal meaning | red bean sand | ||||||||||
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Hong dou tang (紅豆湯),hong dou sha (紅豆沙), orred bean soup is a sweet Chinese dessert soup made fromazuki beans.[1] It is served inmainland China,Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as atong sui, 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 makeice pops and is a popular dessert.
InCantonese cuisine, a red bean soup made from rock sugar,sun-dried tangerine peels, andlotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such assago (西米xīmi), tapioca, coconut milk, ice cream,glutinous rice balls, orpurple rice. The two types of sugar used interchangeably arerock sugar andsliced sugar (片糖).[2]
