[?táng shuǐ?]

A thick and sticky concentrated solution of sugar and water, sometimes with added flavors.

Tang Shui belongs to Cantonese cuisine and is a major feature of the eating habits of people in Guangdong, Guangxi and Hainan.

Guangdong, Guangxi and Hainan have similar locations and similar weather, so most of them are moisturizing and heat-clearing. Shunde, Guangdong is famous for its buffalo milk. The sugar water in Guangdong will incorporate elements of milk, such as double skin milk and ginger milk.

And Guangxi sugar water is famous for its mountain herbs and natural ingredients, so Guangxi and Hainan The sugar water will be more simple and natural, such as turtle paste, corn sugar water, kelp and mung bean soup, Hainan Qingbu Liang, coconut milk sago dew, etc.

Chaozhou people prefer to eat sweets, so Chaozhou desserts contain more sugar than those sold elsewhere, such as pumpkin and taro paste, which outsiders cannot eat in large quantities. The roasted ginkgo (gingko) is also one of the desserts with a lot of sugar. To make this sweet soup, you need to peel the ginkgo first, soak the outer shell and remove the heart in the middle, and then boil it in sugar water. ?

Red bean soup is very different from Cantonese-style red bean paste. Teochew people make red bean soup, which is often boiled with winter melon peel and lotus leaves. The red bean is usually cooked in "blooming" condition. Unlike the red bean paste made by the Cantonese, it cannot be eaten until it is so rotten that it becomes sandy.