Sugar Water in Guangzhou
is not only a simple food that put sugar into the water as a dessert. Besides the sugar water, there are many materials that cooked together.
What can be put into Sugar Water
It is another eating culture of Guangzhou. Just as the same idea of Liang Cha, locals believe some Chinese herbs, beans, fresh fruits and flour food cooked together with sugar can nourish the body and keep health.
There are various kinds of Tian Pin, such as Sugar Water with Red or Green Bean Paste, Sesame Paste, Apricot Kernel Paste, Peanut Paste, Egg Milk, and Simmered Egg etc.
Some famous Tian Pin
• Shuang Pi Nai (Double-skin Milk)
Cooking materials of Shuang Pi Nai are full fat milk, egg white and white sugar. The making of authentic double-skin milk is very strict. The milk is especially from the water buffalo milk. Pour the fresh milk into the small boiler boil them till boil over. Remove it from the heat and pour it into a rice bowl and leave it cool. After a while the milk surface will form a skin. At this time perforate a hole on the skin by chopstick and gently pour the milk out from the hole into a bowel which contains egg white. Stir the milk and egg white well. After that, pour the mixture back into the rice bowel with precious milk skin. The milk skin will float to the top. Then steam the milk for about ten minutes. The well done double-skin milk is pure white and coagulated like jelly with two skins. If like you can put the lotus seed, jequirity, raisin etc.
• Jiang Zhuang Nai
Jiang Zhuang Nai is the milk with ginger juice in jelly shape. Chemistry happens when the ginger put together with the milk at the temperature of 40 degree to 100 degree. The creamery is concreting. In Guangzhou Jiang Zhuang Nai is a very popular sweet snack. Ginger is stomachic, good to spleen and also has the function of get rid of the cold. While together with water buffalo milk, Jiang Zhuang Nai is also nutrient. The best time to have Jiang Zhuang Nai in winter.
• Sweetened Mung Bean Paste
Guangzhou located in the south of China, so it is very hot there. Cantonese have food paying attention to function of heat-clearing and fire-toxin releasing. Mung Bean Paste is ideal snack having this function. Kaiji is the most famous restaurant for Mung Bean Paste. Kaiji Sweeted Mung Bean Paste has formed its own school. It is decocted by slow fire. It not only add herb in the paste but also take pains to get rid of the mung bean peel. By this way the mung bean paste is softer.
Where to eat
Beijing Road: all kinds of desserts such as double skin milk, ginger milk, sesame paste, peanut paste, sweetened red bean soup, etc.