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Chinese Tong Sui
Chinese Tong Sui is a traditional Chinese recipe for a classic dessert soup of snow fungus, lily bulbs and pears in a sugar syrup base flavoured with tangerine peel. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Tong Sui.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesDessert RecipesChina Recipes
Tong Sui is a sweet Chinese soup that's served as a dessert. There are many types of tong sui (two recipes are given in this book) and this version includes white fungus, lily bulbs and pears. The name Tong Sui literally means 'sugar water'
Ingredients:
280g (10 1/2 oz) white fungus (snow fungus)
185g (7 oz) lily (lotus) bulbs
2 pears
2 slices of dried tangerine peel
8–12 pieces of lump sugar
Method:
Peel the pear, place in a bowl, cover with salted water and set aside to soak for 20 minutes. After this time, rinse under cold, running, water and slice the flesh into slivers.
Soak the white fungus and dried peel in a large bowl of cold water for about 30 minutes, or until soft. Drain in a colander and split the fungus.
Combine the fungus, pear slices and tangerine peel in a large saucepan. Pour over 500ml (2 cups) water then bring to a boil. Reduce to a brisk simmer, cover and cook for 20 minutes.
At this point add the lump sugar and cook, stirring constantly, until the sugar has dissolved. Now add the lily bulbs and bring back to a boil. Cook for about 20 seconds, until the lily bulbs are tender.
Take off the heat. The soup can be served either hot or chilled.
