For example, almond bean curd, red bean porridge, mung bean porridge and Laba porridge in the north belong to the category of sugar water. There are also lotus seeds, tremella, purple potato syrup and so on.
Hong Kong people prefer sweet soup for health. In fact, the authentic name in Hong Kong should be "sugar water" and "sweet soup" is a translation of Mandarin. If "sugar water" is understood as boiled water with white sugar, it is all wet. Here refers to all kinds of nourishing sweet soup.
As we all know, there are many ways for Hong Kong people to make soup. In terms of eating habits, Hong Kong has inherited the Guangdong people's practice of cooking different soups according to seasons for nourishing and preserving health. And this concept of health and tonic is also applied to desserts. For example, in summer, desserts such as mung bean paste and Ma Tilu will be made to cool off the heat; In autumn, sweet soups such as lily syrup and apricot syrup will be stewed to moisten and nourish the lungs. In winter, there are black glutinous rice, red bean paste and other soups that enrich blood and replenish qi.
Hong Kong's desserts can also see the influence of the western wind on Hong Kong, such as the famous Hong Kong drink "Yuanyang milk tea", which is a typical combination of Chinese and Western.
Hong Kong people's desserts, in addition to all kinds of sweets and snacks, can also be said to be synonymous with "sugar water" that Hong Kong people love to drink. This seemingly simple sugar water actually hides a lot of knowledge. Most sugar water in Hong Kong needs to be stewed for a long time. Making dessert seems simple, but it also requires a lot of skills. Mastering the temperature and time is an important key. Therefore, Hong Kong people's "sugar water" is not only nourishing but not dry, but also nourishing and nourishing the face, which is the way for Guangdong people to maintain health through long-term experience.
Because Hong Kong people emphasize health preservation, even sugar should choose "yellow rock sugar" with high nutritional value. This rock candy is sweet, delicate and not greasy. Because it is extracted from sucrose, its purity is higher than that of ordinary white sugar. However, yellow rock sugar has not been refined, so it retains natural nutrients and has the effects of nourishing the middle warmer, nourishing the stomach and moistening the lungs. Hong Kong people who pay attention to health mostly use yellow rock sugar instead of sugar.
Hong Kong is located in a hot and humid climate, and people in Hong Kong who pay attention to health are used to drinking herbal tea to clear away heat and damp. Some traditional Hong Kong-style herbal tea shops will have many herbal teas for clearing away heat and reducing fire, such as twenty-four flavors, Sydney tea and Wuhua tea, among which the famous Guiling Cream is the most famous. Another dessert shop in Hong Kong mainly deals in health desserts, serving health sweet soups such as walnut sauce, red bean sauce, stewed wood frog, stewed papaya and stewed milk.
For the tradition of Hong Kong people, there is a difference between herbal tea and sugar water. The function of herbal tea is mostly to cool and reduce fire, so Hong Kong people like to drink herbal tea in summer. In winter, moist sugar water has become the favorite of Hong Kong people, and all kinds of nourishing sugar water sell best in winter.
Although desserts in Hong Kong have health-preserving functions, Hong Kong people also have a sense of time when drinking sugar water. Generally speaking, Hong Kong people don't drink sugar water in the morning, because according to the traditional concept of China people, drinking sugar water in the morning is easy to cause "wind", that is, it is harmful and uncomfortable, so many sugar water operators choose to open stores in the afternoon.