Hong dou tang

Hong dou tang
A bowl of hóngdòutāng, Chinese red bean soup
Type Tong sui, dessert soup
Region or state China
Main ingredients Red beans
Similar dishes Patjuk, shiruko
Cookbook: Hong dou tang  Media: Hong dou tang

Hong dou tang (紅豆汤, pinyin: hóng dòu tāng) or red bean soup is a popular dish in Mainland China, Taiwan, Hong Kong, and other Asian countries. It is categorized as a tang shui 糖水, (pinyin: táng shǔi) (literally translated as sugar water), 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.

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, pinyin: xī mi), 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).[1]

Similar dishes

Unsweetened red bean porridge made with red beans and rice is eaten across China and East Asia. Japan has a similar variant called Shiruko. It is called hóngdòuzhōu (红豆粥) in Chinese, patjuk (팥죽) in Korean, and azukigayu (小豆粥) in Japanese.

Vietnamese cuisine also has a similar dish, called chè đậu đỏ. It contains added coconut milk and sugar. It is served cold.

See also


  1. "Red Bean and Black Glutinous Rice Dessert". en.christinesrecipes.com. Retrieved 4 August 2014.
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