Tang shui
Bean curd tong sui at 10,000 Buddhas Monastery
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| Type | Soup or custard |
|---|---|
| Course | Dessert |
| Place of origin | China |
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| Tong sui | |||||||||||||||
| Chinese | 糖水 | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Literal meaning | sugar water | ||||||||||||||
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| Tian tang | |||||||||||||||
| Chinese | 甜湯 | ||||||||||||||
| Literal meaning | sweet soup | ||||||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | táng shuǐ |
| Yue: Cantonese | |
| Jyutping | tong4 seoi2 |
| Southern Min | |
| Hokkien POJ | thn̂g-tsuí |
| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | tián tāng |
| Yue: Cantonese | |
| Jyutping | tim4 tong1 |
| Southern Min | |
| Hokkien POJ | tiⁿ-thng |
Tong shui literally translated as "sugar water", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine.Tong shui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong shui is not used.
In Hong Kong and Malaysia, there is a huge variety of tong shui, so huge to an extent that have led to stores specialised in selling these desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and are found in various parts of Canada, Australia and the United States.
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Wikipedia