Tong Sui

Tong sui literally translated as "sugar water", 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 are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used.

There is a wide variety of tong sui and in Hong Kong and Malaysia, there are often stalls which devote themselves just to selling different types of desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and can be found in various parts of Canada, Australia and the United States.

In Vietnamese cuisine, a similar dessert soup is called chè.

Read more about Tong Sui:  Common Varieties

Other articles related to "tong sui":

Egg Tong Sui
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Tong Sui - Common Varieties
... Doufuhua 豆花, 豆腐花 Tofu pudding, with sweet syrup served in a separate bowl Egg tong sui 雞蛋糖水 popular in Hong Kong and southern China Got fan 葛粉 kudzu soup Guilinggao 龜苓膏 made from three-l ...

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