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Wednesday, June 24, 2009

Tongsui 糖水

Tongsui 糖水, is a collective term for any sweet, warm or chilled soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ( so it was said ).

There is a wide variety of tongsui, ( of some I never heard of ) namely black sesame paste 芝麻糊 , douhua豆腐花 , egg tongsui 鸡蛋糖水, got fan 葛粉, gui ling gao 龟苓膏, hasma 雪蛤, red bean soup 红豆汤, sai mai lo 西米露, mung bean soup 绿豆汤, six-flavors六味, peanut paste soup花生糊, steamed egg custard 炖蛋, sweet potato soup 番薯糖水, sweet almond soup杏仁糊, sweet walnut soup. ( http://en.wikipedia.org/wiki/Tongsui )

Are tongsui belong solely to Cantonese cuisine ? I doubt it. I am a Hokkien, but my family had as far as I can recall, served tongsui as such as red bean soup, mung bean soup, sweet potato etc.






糖水之谈 ?! 免谈!

不然!糖水之可在粤菜占一席, 并非无过人之处。以简单的材料煮出不简单的糖水, 何曾简单!

又、糖水之所以甜, 不止在于糖的分量,而是在于心 ( Ongzi’s 煮义论 )。 固汤水之谈, 非泛泛之谈也!

叁、糖水之谈,旨在抛转引玉。吾厨艺不精,煲糖水非我所长,还请各位多多指教。

再说,煲糖水非人人精、非人人懂,无人写,岂何以学?多一人写,则多一人传。何乐不为?

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