Hong dou tang
In this article, we will delve into the fascinating world of Hong dou tang and its impact on today's society. From its origins to its relevance today, Hong dou tang has been the subject of study and interest by academics, researchers and enthusiasts from different disciplines. This article aims to analyze the influence of Hong dou tang on various aspects of our daily lives, as well as its role in shaping our culture, values and beliefs. Through an interdisciplinary approach, we will explore the many facets of Hong dou tang, shedding light on its importance and meaning in the contemporary context.
 Bowls of hóngdòutāng, Chinese red bean soup | |
| Type | Tong sui, dessert soup |
|---|---|
| Course | Dessert |
| Place of origin | China |
| Region or state | East Asia |
| Associated cuisine | Chinese cuisine Taiwanese 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 | ||||||||||
| |||||||||||
Hong dou tang (紅豆湯), hong dou sha (紅豆沙), or red bean soup or che dau do (Vietnamese: chè đậu đỏ) is a sweet Chinese dessert soup made from azuki beans.[1] served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tong 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 make ice pops and is a popular dessert.
Ingredients
In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米 xīmi), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).[2]
Gallery
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With jian dui ball -
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See also
- Shiruko
- Patjuk
- Red bean ice
- Red bean paste
- Red bean shaved ice
- List of bean soups
- List of Chinese soups
- List of legume dishes
- List of soups
References
- ^ Law, K.; Meng, L.C.; Tettoni, L.I. (2012). Authentic Recipes from China. Authentic Recipes Series. Tuttle Publishing. p. pt188. ISBN 978-1-4629-0534-8. Retrieved December 8, 2018.
- ^ "Red Bean and Black Glutinous Rice Dessert". en.christinesrecipes.com. Retrieved 4 August 2014.
