
After a night meal or dish, Cantonese restaurants usually offer 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.
English | Chinese |
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 |
Guilinggao | 龜苓膏 |
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 |