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| Type | Tong sui |
|---|---|
| Place of origin | China |
| Main ingredients | Sweet potatoes, rock candy, ginger |
| Sweet potato soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 番薯糖水 | ||||||||||
| Literal meaning | sweet potato sweet water | ||||||||||
| |||||||||||
Sweet potato soup is a Chinese dessert found in Southern China and Hong Kong. [1]
| | |
| Type | Tong sui |
|---|---|
| Place of origin | China |
| Main ingredients | Sweet potatoes, rock candy, ginger |
| Sweet potato soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 番薯糖水 | ||||||||||
| Literal meaning | sweet potato sweet water | ||||||||||
| |||||||||||
Sweet potato soup is a Chinese dessert found in Southern China and Hong Kong. [1]
In Cantonese cuisine,it is categorized as a tong sui or sweet soup,hence the Chinese name. The soup is usually thin in texture,but potent in taste. The recipe is simple,consisting of boiling the sweet potato for a long time with rock candy and ginger. Sweet potato is one of the most commonly found and abundant vegetables grown in China. [2] With its simple recipe and large crop supply,sweet potato soup is one of the most accessible and affordable tong sui in the region.
Cantonese or Guangdong cuisine,also known as Yue cuisine 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 Macau. Strictly speaking,Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers,but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Dessert is a course that concludes a meal. The course consists of sweet foods,such as candy,and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Kissel or kisel is a simple dish with the consistency of a thick gel. It belongs to the group of cold-solidified desserts,although it can be served warm. If the kissel is made less thick,it can be drunk —this is common in Poland,Belarus,Russia and Ukraine.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer,"If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis,the land of the Pennsylvania Dutch—in and around Lancaster County,Pennsylvania—would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture.
Tong sui,also known as tim tong,is a collective term for any sweet soup or custard 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. 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.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes,anything between a marble to a ping pong ball,and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival,but because the name is a homophone for union and symbolizes togetherness and completeness,this dish is also served at weddings,family reunions,Chinese New Year,and the Dōngzhìfestival.
Hasma is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs,typically the Asiatic grass frog. Because of its whitish appearance,hasma is often called "snow frog fat". Hasma is relatively expensive,so it is reserved for special occasions and in high-end restaurants.
Sweet potato pie is a traditional dessert,originating in the Southern United States among the African American community. It is often served during the American holiday season,especially at Thanksgiving and Christmas in place of pumpkin pie,which is more traditional in other regions of the United States.
Dominican cuisine is made up of Spanish,indigenous Taíno,Middle Eastern and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Black sesame soup is a popular Chinese dessert widely available throughout China. It is typically served hot. In Cantonese cuisine it takes the form of tong sui,or sweet soup,with greater viscosity. The main ingredients are black sesame seeds,rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form.
Ching bo leung is a sweet,cold soup of Chinese origin and commonly served in Cantonese cuisine,Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤. It is known as sâm bổlượng or chèsâm bổlượng in Vietnam.
Egg tong sui is a classic tong sui within Cantonese cuisine,essentially a sweet version of egg drop soup. It is considered a more traditional and home-style dish in China,since it is rarely if ever served at any restaurants.
Soup is a primarily liquid food,generally served warm or hot,that is made by combining ingredients of meat or vegetables with stock,milk,or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted,forming a broth. Soups are similar to stews,and in some cases there may not be a clear distinction between the two;however,soups generally have more liquid (broth) than stews.
Fijian cuisine has long-consisted of primarily foraged and farm-grown food. Although rice,wheat,and tea all became staples during Fiji's colonial era,native Fijians still eat primarily tubers and coconuts. The cuisine of Fiji is known for its seafood and various green vegetables,including ''ota'',a young forest fern,and ''bele'',a plant that resembles spinach.
Ecuadorian cuisine is diverse,varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish,Andean,and Amazonian cuisines and to a lesser degree Italian,Lebanese,African,and Chinese. Beef,chicken,and seafood are popular in the coastal regions,especially ceviche,and are typically served with carbohydrate-rich foods,such as rice accompanied with lentils,pasta,or plantain. In the mountainous regions pork,chicken,beef and cuy are popular and are often served with rice,maize,or potatoes. A popular street food in mountainous regions is hornado,consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones,llapingachos,and seco de chivo. A wide variety of fresh fruit is available,particularly at lower altitudes,including granadilla,passionfruit,naranjilla,several types of banana,uvilla,taxo,and tree tomato.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls,and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan,a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi also traditionally eats at the Dongzhi Festival in Thailand,which is festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as using food coloring instead of natural color,using soy milk instead of Coconut cream,sliced Pumpkin to add inside rice balls,et cetera. There's other type of Bua loi in other country from China,Japan,Indonesia,Myanmar,Philippines,and Southern Vietnam. 1 cup of Bua Loy has total calories of 295.5 kilocalories,protein of 10.4 grams,carbohydrate of 6.3 grams,and fat of 25 grams.
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