Tanghulu originated in northern China as a street‑food treat during the Qing dynasty, traditionally using hawthorn berries. Over time, strawberries and other fruits became popular variations, especially in modern festivals and fairs.

In northern China, hawthorn (shan zha) is classic, while southern regions often use candied grapes, kumquats, or seasonal berries. Some areas add a light glaze of sesame seeds or peanuts after the sugar coating.

It is usually served on a wooden stick as a handheld snack, displayed on a tray at night markets. The candy shell is meant to be crunchy, and the fruit stays fresh inside, eaten immediately after purchase.

Tanghulu is popular during winter festivals, Lunar New Year fairs, and temple celebrations because the bright red sugar coating symbolizes good luck and prosperity.

Tanghulu pairs nicely with warm soy‑milk drinks, sweet red bean soup, or a light green tea that balances the sweetness of the candy shell.

Its contrast of a crisp, caramelized sugar shell with fresh, juicy fruit showcases the Chinese love for textural balance and visual appeal, turning simple fruit into a show‑stopping treat.

Common errors include stirring the syrup after it boils, using wet strawberries, and not reaching the proper amber color. Each mistake leads to a cloudy, soft, or bitter coating.

The ice‑water bath rapidly cools the sugar, locking in a glossy, crack‑free shell. Air cooling alone can cause uneven hardening and a dull finish.

Yes, you can coat the strawberries up to a few hours ahead. Store them in an airtight container at room temperature; avoid refrigeration as moisture will make the shell sticky.

The YouTube channel Nick DiGiovanni focuses on creative, high‑energy cooking tutorials that blend classic techniques with modern twists, often featuring quick‑fire recipes and food science explanations.

Nick DiGiovanni emphasizes visual storytelling and concise, step‑by‑step instructions, often simplifying traditional Chinese street‑food techniques for home cooks, whereas many Chinese cooking channels stick to more detailed, culture‑specific methods.