Rock sugar

冰糖 bīngtáng

Flavor and role

Refined sugar set into large crystals, with a clear, mellow sweetness. It gives braises a glossy finish and a clean taste.

Typical dishes and uses

Hong shao rou (red-braised pork), beef noodle soup, Korean steamed pear (baesuk), Chinese teas and desserts

Substitutes

1 tbsp rock sugar (crushed) = 1 tbsp white or light brown sugar.

Storage

Airtight at dry room temperature, indefinitely.

Main countries

China · HK

Used in this book

Taiwanese Beef Noodle Soup (牛肉麵)Bún Bò Huế (Spicy Hue Beef Noodle Soup)Gua Bao (Taiwanese Pork Belly Bun)Kuy Teav (Cambodian Pork Noodle Soup)Red-Braised Lion's Head Meatballs (Hong Shao Shizitou)Lu Rou Fan (Taiwanese Braised Pork Rice)Red-Braised Pork Belly (Hong Shao Rou)Three-Cup Chicken (San Bei Ji)Prime-Rib Bak Kut Teh with Double Pork Stock and Garlic RiceBone Broth Red-Braised Beef Noodle SoupRed-Braised Beef Rice BowlBún Bò Huế Đặc Biệt with Oxtail and Homemade Chả HuếGalbi Pho (Vietnamese Pho × Galbitang)Caramel-Braised Pork Belly Gua Bao with Milk BunsPhnom Penh-Style Kuy Teav with Crispy GarlicGarlic Pork Kuy Teav Toastie with Lime-Pepper Dipping BrothHand-Cut Lu Rou Fan with Shiitake and Caramel BraiseRed-Braised Osso Buco with Ginger-Scallion GremolataPhở Đặc Biệt with 4-Hour Oxtail BrothShanghai-Style Red-Braised Pork with Braised EggsRed-Braised Pork Belly with Aged Kimchi and Tofu (Chinese × Korean)Red-Braised Pork Belly Bao with Peanut Crumble and Quick PicklesShallot and Dried Shrimp Scallion Oil Noodles, Shanghai Noodle-Shop StyleHong Kong-Style Steamed Fish with House Seasoned SoyTafelspitz Pho (Austrian × Vietnamese)Sizzling Clay-Pot Three-Cup Chicken with Caramelised Ginger

Updated 2026-10-10