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Tong sui

From Wikipedia, the free encyclopedia

Tong sui
Sweet potato tong sui
TypeSoup or custard
CourseDessert
Place of originChina
Tong sui
Chinese糖とう水すい
Literal meaningsugar water
Transcriptions
Standard Mandarin
Hanyu Pinyintáng shuǐ
Yue: Cantonese
Jyutpingtong4 seoi2
Southern Min
Hokkien POJthn̂g-tsuí
Tian tang
Chinese甜湯
Literal meaningsweet soup
Transcriptions
Standard Mandarin
Hanyu Pinyintián tāng
Yue: Cantonese
Jyutpingtim4 tong1
Southern Min
Hokkien POJtiⁿ-thng
Black sesame soup
Egg tong sui
Mung bean soup with extra kelp

Tong sui (Chinese: 糖とう水すい; lit. 'sugar water'), also known as tim tong, is a collective term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine. Tong sui originated in the Lingnan region of China, including Guangdong, Guangxi, Hainan, Hong Kong, Macau, and some parts of other provinces in China.[1][2] Therefore, in the narrow sense, the term tong sui is used to refer to soupy desserts from Lingnan, while occasionally it is also used in the broad sense, referring to any soupy dessert in Chinese-speaking regions.[3]

A large variety of tong sui can be found in specialty stores dedicated to these desserts, called tong sui stores. Today, they have gained prominence in other parts of China and overseas. People can find tong sui stores in various parts of Canada, Australia, and the United States, showcasing the global appeal of these treats.

History

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Assorted bean tong sui

The origin of Tong sui is hard to track, and its development in different regions also varied.

One main theory is that the climate in Lingnan is hot and humid,[4] and Traditional Chinese Medicine believes this weather makes people catch dampness and internal heat, and sugar has the effect of clearing dampness and internal heat. Also, the Pearl River Delta region is a subtropical area with abundant sugarcane resources,[5] so people in these areas have a history of "boiling sugar water" for health benefits.[6]

In Guangzhou, Guangdong, there were Tong sui stores in the early 20th century. Most of them sold black sesame soup, mung bean soup, almond soup, and sweet potato soup at first. As the price of the products was low, it gained popularity among the people, and the industry developed well. Later, in the 1930s, dairy-based tong sui, such as steamed milk curd and ginger milk curd, appeared on the market and were fashionable.[7]

Tong sui shops in Hong Kong mainly originated from the postwar period. Chinese migrants brought their hometown sweet soups to Hong Kong, such as red bean soup from Guangzhou and tang yuan from Shanghai. Newcomers sold tong sui in newly opened street side food stalls and Chinese tea house. During the 1980s to 1990s, Hong Kong's economy developed rapidly and living standards rose. Western desserts and sweet soups were imported to Hong Kong by Western hotels or cooks who had studied in the West. Under Western influence, people started using fresh fruits to create new-style tong sui such as tapioca pudding. Many Chinese herbal tea shops like Hui Lau Shan transformed into tong sui shops.[8] In the 21st century, chain tong sui shops have become more prominent and recommended as tourist attractions by The Hong Kong Tourism Board.

Traditional tong sui

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One of the chain tong sui shops (Hui Lau Shan) in Hong Kong, 2014

Historically, the basic ingredients of traditional sweet soups are beans, milk, and fruits.[9] The desserts and sweet soups provided in the menus of the traditional tong sui shops are mainly the Chinese-style sweet soups. Staples like red bean soup and sweet almond soup are common types of sweet soups sold in the ordinary tong sui shops.[10]

Common varieties

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English name Chinese name Description
Black sesame soup 芝しば麻あさ糊のり; zi1 maa4 wu4*2 Ground black sesame seeds are traditionally cooked with water and rock sugar. Chinese herbs are sometimes added to enhance the flavor and aroma. The instant black sesame powder sold in Asian supermarkets is usually sweetened. It requires the addition of hot water and mixing in the serving bowl, after which it should be left for 15 minutes before serving.
Egg tong sui 鸡蛋糖とう水すい; 雞蛋糖とう水すい; gai1 daan2 tong4 seoi2 popular in Hong Kong and southern China.
Got fan soup 葛粉くずこ汤; 葛粉くずこ湯ゆ; got3 fan2 tong1 kudzu soup.
Hasma 雪ゆき蛤はまぐり; syut3 gaap3 A dessert made of dried frog fallopian tubes with supposed health benefits.
Purple rice porridge 紫むらさき米べい露ろ; zi2 mai5 lou6 A dessert made of thick boiled black rice mixed with coconut juice. Sago, red beans, and taro are often added on top.
Red bean soup 红豆汤; 紅べに豆まめ湯ゆ; hóngdòu tāng or 红豆沙すな; 紅べに豆まめ沙すな; hung4 dau2 saa1 Cooked and served exactly like mung bean soup & paste. Red bean soup is normally pre-boiled to soften the skin by leaving it in hot water for one hour. Then cook in water for 20–30 minutes until the beans rupture. Sugar or rock sugar is then added and cooked for another 20–30 minutes until the bean texture becomes sandy. As for red bean paste, the skin is removed before cooking. Chinese herbs may be added to enhance the flavor and taste.
Sai mai lo or Sago 西にし米べい露ろ; sai1 mai5 lou6 A dessert soup of pearl tapioca, coconut and evaporated milk.
Mung bean soup 绿豆汤; 綠豆りょくとう湯ゆ; lǜdòu tāng or 绿豆沙すな; 綠豆りょくとう沙すな; luk6 dau6 saa1 Made from mung beans and cooked exactly like red bean soup/paste, sometimes also served with seaweed.
Six flavors soup 六味ろくみ汤; 六味ろくみ湯ゆ; liùwèi tāng A sweet curative soup made for hot summer days, one of many "numbered" medicinal soups.
Peanut paste soup 花はな生せい糊のり; huāshēng hú Like black sesame paste, peanut paste is a ground peanut powder cooked with syrup and water. Instant peanut paste powder sold in Asian supermarkets are usually sweetened roasted peanut powder or flour, that only requires hot water to be served.
Sweet potato soup 番ばん薯いも糖とう水すい; faan1 syu4 tong4 seoi2 Peeled sweet potato, normally cut into smaller pieces cooked/ boiled with syrup and water.
Sweet almond soup 杏仁きょうにん糊のり; hang6 jan4 wu4 Ground almond powder that is cooked with sugar and water. Instant almond powder sold in Asian supermarkets are usually sweetened raw almond flour or powder, requires minimal cooking with boiling water or to be served after mixing with hot water for 15 minutes.
Sweet walnut soup 核かく桃もも糊のり; hat6 tou4 wu4 or 合ごう桃もも糊のり; hap6 tou4 wu4 Ground walnut powder that is cooked with sugar and water, sometimes milk. Similar to Sweet almond soup, instant walnut powder is sold in Asian supermarkets as well.
Tofu skin egg tong sui 腐くさ竹たけ鸡蛋糖とう水すい; 腐くさ竹たけ雞蛋糖とう水すい; fu6 zuk1 gai1 daan2 tong4 seoi2 Made of four ingredients: tofu skin, eggs, sugar and water. Soften the dry tofu skin by soaking it in water first, boil it with sugar and water, add boiled eggs before serving. Sometimes, boiled ginkgo nuts are added.
Chiu-chow style mung bean sweet soup 绿豆爽、绿豆蒜ひる（台たい語ご：li̍k-tāu-suàn）、豆まめ爽(tau suan) It is originally from Chiu-chow (Chaozhou), but later spread to other regions such as Singapore, Taiwan, and Malaysia. Each region has its own variation. It is made of skinless mung beans, sugar and arrowroot starch or glutinous rice.[11]
Sophora flower noodle soup 槐えんじゅ花粉かふん糖とう水すい Sophora flower noodle soup is a unique tong sui from Guangxi. The sophora flower noodle is made by filtering the rice pulp made from rice and sophora flower pulp through a funnel to form the noodle shape in the water. People add chilled sugar water to the sophora flower noodles to make it a tong sui.[12][13]
Hainan style ching bo leung 清きよし补凉

(Ching bo leung / Qing bu liang)

The name of the dessert means "refreshing, nourishing, cool", which speaks for itself. It is an iced dessert typically topped with mung bean, pearl barley, red jujube, seasonal fruits, syrup, ice, and sometimes milk.[14]
Cha cha 喳咋 This is a dessert from Macau. It is said that the dessert was invented by Portuguese soldiers stationed in Macau who used to cook various kinds of beans in a pot of sugar water for lunch. The dish was initially made of various kinds of beans, such as red beans, green beans, eyebrow beans, red kidney beans, triangle beans, etc. Later on, taro and sago were also added.[15]
Mango pomelo sago 杨枝甘露かんろ A dessert from Hong Kong made of diced mango, sliced pomelo, sago, coconut milk, evaporated milk and milk. This dessert was said to be invented by Lei Garden, a famous Cantonese restaurant in Hong Kong.[16]
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English name Chinese name Description
Doufuhua[17] 豆まめ花はな; dòuhuā or 豆腐とうふ花はな; dau6 fu6 faa1 Tofu pudding, add a small amount of salt or gypsum condensed into soy milk to form a more tender semi-liquid tofu with sweet syrup served in a separate bowl.
Guilinggao 龜かめ苓膏; gwai1 ling4 gou1 made from three-lined box turtle.
Steamed egg custard 炖蛋; 燉蛋; dan6 daan2
Steamed milk custard 炖奶; 燉奶; dan6 naai5

See also

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Sources

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  1. ^ 【食しょく力りょく】楊枝ようじ甘露かんろ原はら來らい是ぜ香港ほんこん首くび創はじめ？盤ばん點てん8大港おおみなと式しき糖とう水すい經典きょうてん味あじ. Yahoo News (in Chinese). 15 May 2020. Retrieved 2023-04-06.
  2. ^ 钟仁, 袁 (1998). 岭南文化ぶんか. 沈阳: 辽宁敎育きょういく出版しゅっぱん社しゃ.
  3. ^ 糖とう水すい世界せかい的てき沧海遗珠，原はら来らい在ざい这里. 知ち乎专栏 (in Chinese). Retrieved 2023-04-06.
  4. ^ 舌尖ぜっせん上じょう的てき气象之の口くち味あじ篇へん. www.cma.gov.cn. Retrieved 2023-04-06.
  5. ^ 廣東かんとん史し誌し (in Chinese). 《廣東かんとん史し志こころざし》編輯へんしゅう室しつ. 1993.
  6. ^ 林はやし乃燊 (2010). 岭南饮食文化ぶんか (in Chinese). 广东高等こうとう教育きょういく出版しゅっぱん社しゃ. ISBN 978-7-5361-3820-9.
  7. ^ [食しょく在民ざいみん间·糖とう水すい] 岭南之の水みず，天てん赋之糖とう，桂かつら圆莲子こ话姻缘. 南都なんと广州. 2007-03-19. Archived from the original on 2014-09-12.
  8. ^ Dessert chain offers place to chill out. South China Morning Post. Retrieved 24/3/2014
  9. ^ 感受かんじゅ舌尖ぜっせん上じょう的てき溫暖おんだん 香港ほんこん糖とう水すい的てき'甜秘密ひみつ'. Chinanews. Retrieved 24/3/2014 Archived 2014-03-25 at the Wayback Machine
  10. ^ 新舊しんきゅう糖とう水すい舖 左右さゆう互搏生せい意い經けい. The Sun. Retrieved 19/3/2014
  11. ^ 最さい屏へい食しょく (2022-06-30). 綠豆りょくとう「蒜ひる」到底とうてい是ぜ什麼いんも？全ぜん球たま化か糖とう水すい、在地ざいち化か口くち味あじ，解析かいせき綠豆りょくとう蒜ひる的てき跨またが國くに身み世よ之の謎なぞ. 微笑びしょう台湾たいわん.
  12. ^ 廣西ひろせ的てき槐えんじゅ花粉かふん是ぜ一種什么小吃？ (in Chinese (Taiwan)). Retrieved 2023-04-06.
  13. ^ 跳とべ海うみ大だい院いん_ (2021-08-03). 广西糖とう水すい、广式糖とう水すい、化か州しゅう糖とう水すい，谁才是ぜ最强さいきょう王者おうじゃ. k.sina.cn. Retrieved 2023-04-06.
  14. ^ "Coconut Qing Bu Liang from Hainan is a Must-Try Summer Dessert". The World of Chinese. Retrieved 2023-04-06.
  15. ^ 港みなと式しき糖とう水すい: 喳咋的てき由來ゆらい? - 可か可か與あずか海うみ (@mtlover1201). Matters. 15 December 2020. Retrieved 2023-04-06.
  16. ^ 【食しょく力りょく】楊枝ようじ甘露かんろ原はら來らい是ぜ香港ほんこん首くび創はじめ？盤ばん點てん8大港おおみなと式しき糖とう水すい經典きょうてん味あじ. Yahoo News (in Chinese). 15 May 2020. Retrieved 2023-04-06.
  17. ^ 教育きょういく部ぶ《國語こくご辭典じてん簡編本ほん》2021. dict.concised.moe.edu.tw. Retrieved 2019-11-19.
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