Tanghulu originated in northern China as a winter street snack, traditionally made with hawthorn berries on long bamboo sticks and dipped in hot sugar syrup. The bright red, glassy coating made it both eye‑catching and a quick source of energy during cold months.

While the classic version uses hawthorn fruit, regional variations include candied grapes in Beijing, kumquats in Sichuan, and even lotus seeds in Shanghai. Some vendors add a light glaze of maltose for extra shine.

Tanghulu is often sold at winter festivals, temple fairs, and during the Lunar New Year. Vendors display long sticks of fruit on carts, and the crunchy sweet treat is enjoyed as a handheld snack while strolling through the market.

Tanghulu is linked to winter celebrations, the Lantern Festival, and local market fairs. Its bright red color is considered auspicious, symbolizing good luck and warmth during the cold season.

Authentic Tanghulu uses fresh hawthorn berries, granulated sugar, and sometimes a touch of maltose. In places where hawthorn is unavailable, strawberries, grapes, or pineapple chunks serve as popular substitutes, as demonstrated by Emmy on her channel.

Tanghulu pairs nicely with warm soy‑milk, a bowl of sweet red bean soup, or a simple cup of jasmine tea. The crisp sweetness balances the mellow flavors of these traditional Chinese desserts.

Strawberry Tanghulu adapts the classic street‑food technique to a seasonal, locally available fruit, offering a bright, juicy interior contrasted with a glass‑like sugar shell. The use of corn syrup helps achieve a clear, hard‑crack finish that mimics the traditional hawthorn version.

Common errors include letting any water contact the hot syrup (causing seizing), not reaching the hard‑crack temperature, and dipping the fruit too slowly, which lets the syrup thicken. Using a reliable candy thermometer and keeping the fruit completely dry prevents these issues.

Corn syrup inhibits sugar crystallization, allowing the syrup to stay clear and reach the hard‑crack stage (≈240°F) where it solidifies into a glassy shell. The hard‑ball stage (≈250°F) leaves the coating softer and more prone to cloudiness, which Emmy experienced in her first attempt.

Yes, you can prepare the coated strawberries a few hours ahead. Once the sugar shell is fully set, store them in an airtight container at room temperature away from humidity. Refrigeration will cause the coating to become sticky.

The YouTube channel EmmyMade focuses on approachable home‑cooking tutorials, seasonal recipes, and fun kitchen experiments. Emmy often blends classic international dishes with family‑friendly twists and shares candid behind‑the‑scenes cooking fails and successes.