Talk:Tong sui

  This article was the subject of a Wiki Education Foundation-supported course assignment, between 6 September 2019 and 12 December 2019. Further details are available on the course page. Student editor(s): Jingw99.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 11:29, 17 January 2022 (UTC)Reply

Let's just move the article. Sjschen 04:06, 2 October 2006 (UTC)Reply

I already tried that. I would ordinarily just have moved it, but it didn't work for me. Maybe it will work better for you? Badagnani 04:13, 2 October 2006 (UTC)Reply

Done. Badagnani 20:28, 23 January 2007 (UTC)Reply

What is wai sharn? Badagnani 20:28, 23 January 2007 (UTC)Reply

I don't think the last character of 綠豆沙 or 紅豆沙 is correct; it's "sha" instead of "tang." Badagnani 17:41, 24 January 2007 (UTC)Reply

Can we get a more representative photo of tong sui (i.e. a more soupy one)?

Should 清補涼 be added to the list? (Article from zh:wiki) Badagnani 04:04, 7 June 2007 (UTC)Reply

Article needs "Chinesename" template. Badagnani 22:29, 7 July 2007 (UTC)Reply

What happened to luk mei? Badagnani 04:59, 10 September 2007 (UTC)Reply

I think this page either needs individual articles created or a massive table. It is almost unreadable because the short descriptions are as long as the food items. Most of the items are still not ready, so this is a temporary cleanup. Benjwong 05:07, 10 September 2007 (UTC)Reply

I don't think this is a good edit. You might say Baijiu is "unreadable" too, but in fact it does what this article does: provide a source in English that can be found nowhere else, that is painstakingly detailed about each variety of baijiu (at least the ones we know about), something nobody ever thought of doing before, I guess. There's no need at all to be brief as the article could be expanded tenfold to become a featured article. Badagnani 05:13, 10 September 2007 (UTC)Reply

Baijiu has long comments for all items consistently. This has short and long commentary, throw in a few items with no comments. A table seems to be the way to go eventually. This is entirely temporary. Benjwong 05:25, 10 September 2007 (UTC)Reply

It's not a problem to do long comments for all of them. You're living in the epicenter of this stuff, right? Badagnani 05:34, 10 September 2007 (UTC)Reply

By the way where did you find Got fan was kudzu related? --—Preceding unsigned comment added by Benjwong (talk • contribs)

Did I do that? Badagnani 05:33, 10 September 2007 (UTC)Reply

Oh, I see. I did this search. Badagnani 05:36, 10 September 2007 (UTC)Reply

I believe the point is that in other regions, there aren't terms that distinguish these desserts as a category. Cantonese cuisine has more soupy, porridge-y dishes than northern Chinese styles. If you find soupy desserts elsewhere at all, they would probably just be referred to individually by name. 64.178.41.22 (talk) 15:56, 29 July 2008 (UTC)Reply

Isn't the phonetic spelling of 糖水 táng shuǐ? So, shouldn't the article be called "Tang shui?"

"Tong sui" is Cantonese. _dk (talk) 17:45, 6 May 2015 (UTC)Reply

from What I've read.. and as far as I know "Tong sui" is wrong and officially should be Táng Shuǐ!

If you're watching this page please speak on this as of today, I'm changing the First word of Article --Banderidto (talk) 23:01, 12 March 2020 (UTC)Reply

@Baderidto: As mentioned immediately above, "Tong sui" is from Cantonese. It's the more common spelling in English due to its association in Hong Kong and should therefore remain at "Tong sui" by WP:COMMONNAME. — MarkH₂₁^talk 01:08, 13 March 2020 (UTC)Reply

Hi! I found the history part of the page is specifically about Hong Kong, so I found more sources about the history of Tong sui. I added a line telling the audience that the development of Tong sui might vary in different regions, and and added some details about its history in Guangdong.

I also added more Tong sui variety to the table to show that it is a term broadly used in multiple regions, including Guangxi, Guangdong, Hong Kong, Macau and Hainan. Difromyrealname (talk) 17:41, 6 April 2023 (UTC)Reply

This article has a major flaw and needs to be fixed. Literally, tong means sugar, and sui means water. Tong sui, in Cantonese, does *not* include desserts that are not watery. Ergo, desserts like Doufuhua, Guilinggao, etc., which are now described as tong sui in the article, are not regarded as such by the local. This needs to be fixed. --Dustfreeworld (talk) 11:41, 25 June 2024 (UTC)Reply

Done (IMO). --Dustfreeworld (talk) 12:10, 25 June 2024 (UTC)Reply