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Tong sui (Chinese: 糖水; lit. ' sugar water ' ) or tim tong is a general term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine. Tong sui originated in the Lingnan region of China, including Guangdong , Guangxi , Hainan , Hong Kong , Macau , and some parts of other provinces in China.
The southern variation is served in a broth that changes depending on the filling. Daikon radish and fish cake broth are used for savory fillings, tong sui for sweeter options. [10] The taste of tangyuan is quite different between the north and the south in China. People in the north call making yuanxiao "shaking yuanxiao".
Egg tong sui is a classic tong sui (sweet soup) within Cantonese cuisine, essentially a sweet version of egg drop soup. It is considered a more traditional and home-style dish in China , since it is rarely if ever served at any restaurants.
Hanyu Pinyin Bopomofo Tong-yong Wade– Giles MPS II Yale EFEO Lessing –Othmer Gwoyeu Romatzyh IPA Note Tone 1 Tone 2 Tone 3 Tone 4 a: ㄚ: a: a: a: a: a: a: a: ar: aa: ah: a: ai
Founded in the 1960s as a herbal tea outlet, the chain evolved into a restaurant chain specializing in sweets, snacks and dessert soups called tong sui. Since the introduction of mango pomelo sago in the early 1990s, Hui Lau Shan has additionally been known for its mango-themed desserts. [1] [2] [3]
Standard Mandarin Pinyin Table The complete listing of all Pinyin syllables used in Standard Chinese, along with native speaker pronunciation for each syllable. Pinyin table Pinyin table, syllables are pronounced in all four tones. Pinyin Chart for Web Pinyin Chart for Web, every available tones in the Chinese language included.
Black sesame soup (sesame tong sui) is a popular Chinese dessert widely available throughout China. [1] It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness.
官話字母; Guānhuà zìmǔ, developed by Wang Zhao (1859–1933), was the first alphabetic writing system for Chinese developed by a Chinese person. This system was modeled on Japanese katakana, which he learned during a two-year stay in Japan, and consisted of letters that were based on components of Chinese characters.