After a night meal or dish, Cantonese restaurants usually offer cantonese dessert (also call tong sui, or sweet soups). Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent. Higher-end restaurants usually offer their own blend and customization of desserts.
There is a wide variety of tong sui and in Guangzhou, Hong Kong and Malaysia, there are often stalls which devote themselves just to selling different types of desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and can be found in various parts of Canada, Australia and the United States.
Red bean soup 紅豆沙
Black sesame soup 芝麻糊
Sai mai lo 西米露
Sweet potato soup 番薯糖水
Mung bean soup 綠豆沙
Dau fu fa 豆腐花
Sweet Chinese pastry 糕點
Coconut bar 椰汁糕
Shaved Ice 刨冰
Steamed egg custard 燉蛋
Steamed milk custard 燉奶
Double skin milk 雙皮奶
Where to eat cantonese dessert in Guangzhou?
Nanxin’s Milk Jelly was found by Huang Jingyun in 1939. “Milk jelly” is also called “Double-skin milk” by the locals. Nanxin’s milk jelly was praised as the best in the city during last 80’s.
Nanxin’s special milk jelly is made of milk from water buffalo. Only the buffalo milk can coagulate when cooled.
Nanxin’s ginger-milk is also popular especially during autumn and winter.