Tanghulu

Nutrition · per serving

Steps

1. 1

   Wash the hawthorn berries thoroughly, then dry them completely with a clean towel. Remove any stems. Pierce 4-5 berries onto each bamboo skewer. Make sure the fruit is fully dry, or the syrup may not adhere properly.

   200 g hawthorn berries4 bamboo skewers
2. 2

   Prepare a tray or plate lined with baking paper or lightly oiled parchment so the finished tanghulu can cool without sticking.

3. 3

   In a small, clean saucepan, combine the granulated sugar and water. Set over medium heat and let the sugar dissolve without stirring once it starts bubbling; gently swirl the pan instead. Cook for about 5-7 minutes until the syrup reaches a light amber tint or about 150°C if using a thermometer. A drop in cold water should harden immediately and crack.

   120 g granulated sugar60 ml water
4. 4

   Working quickly, tilt the pan and dip each skewer of hawthorn berries into the hot syrup, rotating to coat evenly with a thin, clear shell. Let excess syrup drip off for a second.

   200 g hawthorn berries120 g granulated sugar60 ml water
5. 5

   Place the coated skewers on the prepared lined tray. Let them rest for 2-3 minutes until the sugar shell is hard and glossy. Serve immediately for the best crisp texture.

   200 g hawthorn berries

Origin & History

Tanghulu is a classic northern Chinese street snack traditionally made with hawthorn berries coated in hardened sugar and sold on bamboo sticks. It has long been associated with winter markets and festive streets, especially in Beijing and nearby regions. Its appeal comes from the contrast between the tart fruit and the crisp candy shell.