Tanghulu originated in northern China as a winter street snack, traditionally using hawthorn berries coated in a hard sugar glaze. It became popular for its sweet‑tart flavor and crunchy texture, symbolizing festive treats during the Chinese New Year and winter markets.

While the classic version uses hawthorn berries, regional variations include strawberries, grapes, and even candied lotus seeds. In southern China, softer fruits like kiwi or mango are sometimes used, but the core technique—sugar‑hard‑crack coating—remains the same.

Vendors skewer the fruit on bamboo sticks, dip them in hot sugar syrup, and let the glaze set on a cool surface. The finished sticks are sold fresh, often wrapped in paper, and eaten immediately for the best crunch.

Tanghulu is especially popular during the Lunar New Year, Winter Solstice festivals, and local market fairs, where its bright red glaze adds a festive visual appeal.

Orange Tanghulu pairs nicely with savory street foods like jianbing (Chinese crepes) or hot soy‑bean milk, offering a sweet contrast. It also complements tea such as jasmine or oolong, which balances the sweetness.

Using orange adds a juicy, citrusy burst that contrasts with the crunchy sugar shell, while still delivering the classic hard‑crack texture. The bright color also makes the snack visually striking.

Common errors include stirring the syrup after it starts boiling, which causes crystallization, and dipping fruit that isn’t fully dry, leading to a soggy glaze. Also, not reaching the hard‑crack temperature will result in a soft, sticky coating.

The 2:1 ratio creates a thick syrup that reaches the hard‑crack stage quickly. Avoiding stirring after the initial mix prevents sugar crystals from forming, ensuring a smooth, glass‑like glaze.

You can prepare the sugar syrup ahead and keep it warm, but the coated fruit should be served within a few hours. Store at room temperature in a single layer; refrigeration makes the glaze sticky.

The YouTube channel Chris Wang focuses on quick, approachable Asian street‑food recipes and modern twists on classic dishes, often emphasizing simple techniques for home cooks.

Chris Wang blends personal childhood memories with concise, no‑fluff tutorials, highlighting shortcuts like the no‑stir sugar method, which sets his Chinese snack videos apart from more elaborate or traditional cooking shows.