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tong sui
Tong sui literally translated as "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. ''Tong sui'' are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ''tong sui'' is not used.
There is a wide variety of tong sui, and in 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.
==Common varieties==
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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