China
| Red bean soup | |||||||||||
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| Chinese name | |||||||||||
| Traditional Chinese | 1. 紅豆粥 2. 紅豆湯 3. 紅豆沙 |
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| Simplified Chinese | 1. 红豆粥 2. 红豆汤 3. 红豆沙 |
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| Literal meaning | 1. red bean congee 2. red bean soup 3. red bean slush |
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| Korean name | |||||||||||
| Hangul | 팥죽 | ||||||||||
| Hanja | 팥粥 | ||||||||||
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| Japanese name | |||||||||||
| Kanji | 汁粉 | ||||||||||
| Hiragana | しるこ | ||||||||||
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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).
Read more about this topic: Red Bean Soup
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