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？