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Red bean soup
Red bean soup refers to various traditional Asian soups made with azuki beans.
==China==
In China, red bean soup (紅豆汤, pinyin: hóng dòu tāng) 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.
In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米, pinyin: xī mi), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).〔(【引用サイトリンク】url=http://en.christinesrecipes.com/2010/10/red-bean-and-black-glutinous-rice.html )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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