Hong dou tang

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Hong dou tang
A bowl of hóngdòutāng, Chinese red bean soup
TypeTong sui, dessert soup
Place of originChina
Region or stateEast Asia
Associated cuisineChinese cuisine
Taiwanese cuisine
Main ingredientsAdzuki beans
Similar dishesPatjuk, shiruko

Hong dou tang or Hong dou sha (simplified Chinese: 紅豆汤, 红豆沙; traditional Chinese: 紅豆湯, 紅豆沙; pinyin: hóngdòu tāng, hóngdòu shā; Jyutping: hung4 dau6 tong1, hung4 dau6 sha1; lit. 'red bean soup, red bean sand') is a popular Chinese dish[1] served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tang shui 糖水 (pinyin: táng shuǐ) (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).[2]

Similar dishes[edit]

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.[citation needed]

Vietnamese cuisine also has a similar dish, called chè đỗ đen. It contains added coconut milk and sugar. It is served cold.[citation needed]

See also[edit]


  1. ^ Law, K.; Meng, L.C.; Tettoni, L.I. (2012). Authentic Recipes from China. Authentic Recipes Series. Tuttle Publishing. p. pt188. ISBN 978-1-4629-0534-8. Retrieved December 8, 2018.
  2. ^ "Red Bean and Black Glutinous Rice Dessert". en.christinesrecipes.com. Retrieved 4 August 2014.