More than just dessert: the medicinal roots of Chinese sweet soups

Health · Published 9 October 2026 · Updated 25 October 2026 Swipe more like this →

In short: In the humid Lingnan region, a bowl of sweet soup is more than a treat. Rooted in Traditional Chinese Medicine, these desserts were designed to combat internal heat and dampness, transforming simple ingredients like sugarcane and beans into a functional tool for wellness.

Tong sui, literally meaning 'sugar water,' refers to a broad category of sweet soups used in Chinese cuisine. While often served as a dessert at the end of a meal, its origins are deeply tied to the subtropical climate of the Lingnan region, including Guangdong and Hong Kong. In this hot and humid environment, Traditional Chinese Medicine suggests that people are prone to catching 'dampness' and 'internal heat.' Historically, sugar was used as a functional ingredient to clear these conditions.

The evolution of tong sui reflects shifting social landscapes. In early 20th-century Guangzhou, shops focused on affordable staples like black sesame, mung bean, and sweet potato soup. By the 1930s, the market shifted toward fashionable dairy-based options, such as ginger milk curd. Following the postwar period in Hong Kong, migrants introduced regional specialties like Shanghai's tang yuan, while the economic boom of the 1980s and 1990s brought Western-influenced fruit-based versions into the fold.

Today, the practice of using sweet soups for health continues to evolve through modern clinical research. For instance, researchers have investigated the efficacy of Yiqi-Huayu-Tongsui (YQHYTS) granules—a compound traditional Chinese herbal medicine—to treat symptoms of mild or moderate cervical spondylotic myelopathy. This study, involving 72 patients at Longhua Hospital, explores whether such traditional formulations can alleviate neck pain and sensory disturbance without adverse effects, bridging ancient dietary wisdom with contemporary medical investigation.

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