Tong sui are a Cantonese specialty and many varieties are rarely found in other regional cuisines of China. It is eaten with rice or used as an ingredient for noodle dishes or stir fries or as a filling for chasiu baau.
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Outside of Cantonese-speaking communities soupy desserts generally are not recognized as a.
. Sugar water also known as tim tong is a collective term for any sweet warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Five-spice powder is the primary spice honey or other sweeteners are used as a glaze and the characteristic red color comes from the red yeast rice when made. Chāsīu is a Cantonese style of barbecued pork.
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