Peeled peanuts simmered until they're soft enough to melt, in a light, sweet, milky-looking broth.
What makes it sweet peanut soup
Skinned peanuts, simmered for hours until meltingly soft but whole.
Just sugar and water — the broth turns cloudy from the nuts.
Served hot.
Where it comes from
A Xiamen snack-shop sweet, eaten hot at breakfast or as a dessert, often with a fried dough stick. The skill is all in the peanuts: skinned, then cooked so long they keep their shape but dissolve on the tongue.