Red Bean Soup (Hong Dou Tang / 红豆汤)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Cantonese and Jiangnan tradition — ubiquitous across southern China
II
Description
Classic Chinese dessert soup of azuki red beans slow-cooked in water with rock sugar, dried tangerine peel, and sometimes lotus seeds or lily bulb until beans are tender but intact. Served hot in winter or chilled in summer. One of the most beloved Chinese sweet soups across Cantonese, Shanghainese, and Taiwanese traditions.
III
The Thread
—Japanese oshiruko azuki soup
—Korean pat bingsu red bean base
—Vietnamese che do xanh mung bean soup
IV
Flavour Context
Gentle earthy-sweet bean flavour with citrus aromatic notes from tangerine peel; restorative and deeply satisfying in a subtle way
Pillars V — VII
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