Red Bean Soup - China

China

Red bean soup
Chinese name
Traditional Chinese 1. 紅豆粥
2. 紅豆湯
3. 紅豆沙
Simplified Chinese 1. 红豆粥
2. 红豆汤
3. 红豆沙
Literal meaning 1. red bean congee
2. red bean soup
3. red bean slush
Transcriptions
Mandarin
- Hanyu Pinyin 1. hóng dòu zhōu
2. hóng dòu tāng
3. hóng dòu shā
Cantonese (Yue)
- Jyutping 1. hung4 dau6*2 zuk1
2. hung4 dau6*2 tong1
3. hung4 dau6*2 saa1
Korean name
Hangul 팥죽
Hanja 팥粥
Transcriptions
- Revised
Romanization		 patjuk
- McCune-
Reischauer		 pat'chuk
Japanese name
Kanji 汁粉
Hiragana しるこ
Transcriptions
- Revised Hepburn shiruko

In China, red bean soup (紅豆沙, pinyin: hǒng dòu shā) is a popular dish. The soup is commonly thinner than the Japanese oshiruko version. It is categorized as a tang shui糖水, (pinyin: táng shǔi) (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.

It is one of the main desserts offered after Cantonese cuisine meals in restaurants at night. When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago (西米, pinyin: xī mi). The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).

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