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Tang bu shuai

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Cantonese rice flour ball dessert

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Tong but lut

Course	dessert
Place of origin	Guangdong, China
Region or state	Guangdong province, China, Hong Kong
Main ingredients	glutinous rice flour,sugar, groundpeanuts

Tang bu shuai

Táng bù shuǎi

tong4bat1lat1

Literal meaning

sweet not fall off

Transcriptions
Standard Mandarin
Hanyu Pinyin	Táng bù shuǎi
Yue: Cantonese
Jyutping	tong4bat1lat1

Tong but lut (Chinese:糖不甩;Jyutping:tong4 bat1 lat1;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.

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 tong but lut, 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) containing scrambled eggs (散雞蛋) and driedtofu skin to suggest that the couple would fall apart (散 meaning both 'scramble' and 'break up'). This form of politeness helped the suitor maintainface.^[1]^[2]

References

[edit]

^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.
^"Glutinous Rice Ball with Crushed Peanuts | China Sichuan Food".www.chinasichuanfood.com. 13 February 2015.

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Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts andpastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Snow skin mooncake Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
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v t e Hong Kong cuisine
Food	Almond biscuit Almond jelly Baked pork chop rice Bakkwa Banana roll Bao yu Beef ball Beef bun Beef chow fun Bird's nest soup Biscuit roll Buddha's delight Cart noodle Cha siu bao Char siu Chinese herb tea Chinese sausage Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Deuk Deuk Tong Dim sum Douhua Dried shredded squid Egg tart Egg waffle Fish ball Fishcake Flame on the iceberg Got fan Ham and egg bun Haw flakes Honey walnut shrimp Hong Kong-style milk tea Hot pot Jerky Jin deui Kai-lan Lai fun Lo mai chi Mango pomelo sago Mango pudding Ox-tongue pastry Paper wrapped cake Peanut butter bun Pineapple bun Poon choi Put chai ko Rapeseed Red bean ice Rice noodle roll Roast goose Roasted pig Rousong Saang mein Sausage bun Sea cucumber Seafood birdsnest Shahe fen Singapore style noodles Siu mei Steamed meatball Shrimp roe noodles Shumai Sorrowful Rice Stinky tofu Sweetheart cake Swiss wing Tang bu shuai Taro cake Taro dumpling Tea egg Tofu skin roll Water caltrop Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice Yi mein Yin yang fried rice Yuenyeung Zha cai Zhaliang
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TV series	Magic Chef (2005)
Culture	Hong Kong tea culture Siu yeh One bowl with two pieces Private kitchens Yum cha
Places	Cha chaan teng Dai pai dong
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