One blue-and-white bowl holds mung-bean sweet soup with a porcelain spoon in it, another holds wine-rice soup with small glutinous balls and goji berries, red bean soup simmers in a clay pot behind, and a small basket holds red beans.
Sweet soups
Introduction
Sweet soups served as dessert, such as mung bean soup.
Sweet soups are soups served as dessert, called tong sui in Guangdong, such as the mung bean soup often drunk in summer; when Cantonese praise a sweet soup they often say it is not too sweet. Sweet fermented rice with small rice balls is a sweet soup cooked from laozao and small rice balls and belongs here too. Soups cooked from beans and similar materials and sweetened belong to this class. Savoury or staple congee and thick soups belong to Congee and Thick Soups, and soy milk belongs to Soy Milk and Yuba.