Guangfu people call it "sugar water"; people from other provinces collectively call it "dessert"; and Chaozhou people call it "sweet soup".

The sugar water of Cantonese people generally refers to juice-based mung bean and red bean porridge, sweet potato, ginkgo yuba, egg lotus seeds, sesame paste, walnut paste...etc.; the desserts of people from other provinces are It refers to five-fruit soup, eight-treasure rice, almond tea, pot cakes, tofu jelly... etc. Chaozhou sweet soup refers to Congzhulao (yuezipanlao) taro soup, pumpkin and taro puree, glutinous rice porridge, sweet sweet potato, Mung bean refreshment, bean sprouts, Qingxin pills, roasted ginkgo, red bean soup, mung bean soup, duck eggs...etc.

There is an obvious difference between Chaozhou-style and Cantonese-style desserts, that is, the Chaozhou-style desserts have a stronger taste, while the Cantonese-style desserts have a lighter taste. The solubility of sugar is also the sweetness of Chaozhou. Cantonese-style desserts (sugar water) generally pay more attention to curative effects. For example, they prepare sugar water for the purpose of moisturizing and warming. However, when trendy people eat sweet soup, they generally only provide snacks for a satisfying meal. I'm just happy. Moisturizing or not, replenishing or not, it is not particularly disturbing. Therefore, in Chaozhou's mung bean soup, as long as the mung beans are cooked until they are slightly "blooming", you can add sugar and eat them. When the weather is hot, even pregnant women have no taboos. However, Cantonese people do not eat mung bean porridge lightly, and they must cook the mung beans until they become sandy, and also mix it with medicines such as Guangpi, so as not to cause excessive coldness. Even so, people who are generally weak or consider themselves weak will still be insensitive to the offer of thanks.