Tong Húlu (糖葫芦) is a traditional Chinese street‑food treat dating back to the Qing dynasty, originally made with candied hawthorn on a bamboo skewer. Modern variations use strawberries, grapes, or other fruit, and are popular at festivals and night markets as a sweet, glossy snack.

In northern China, Tong Húlu is often made with hawthorn or sour plum on a stick, while in southern regions softer fruits like strawberries, grapes, and pineapple are used. Some areas add a light glaze of sesame seeds or crushed peanuts for extra texture.

Vendors typically serve Tong Húlu on bamboo skewers, allowing customers to eat the whole piece in one bite. The candy coating is glossy and hard, giving a satisfying crack when bitten into the fresh fruit inside.

Tong Húlu is a staple at Lunar New Year fairs, Mid‑Autumn Festival lantern displays, and regional temple fairs, where its bright red coating symbolizes good luck and happiness.

Traditional Tong Húlu uses hawthorn fruit, rock sugar, and sometimes a hint of maltose. This strawberry version substitutes fresh strawberries and regular granulated sugar while keeping the same hard‑crack sugar syrup technique.

Strawberry Tong Húlu pairs nicely with light Chinese desserts such as mango pudding, almond tofu, or a simple green tea, balancing the intense sweetness with subtle flavors.

The contrast of a crisp, caramelized sugar shell with the juicy, fresh strawberry interior creates a unique texture and flavor that embodies the Chinese love for balance between sweet and natural fruit.

Common errors include not reaching the hard‑crack temperature (300°F), which leaves a sticky coating, and allowing moisture on the berries, which causes the syrup to seize. Use a reliable candy thermometer and dry the fruit completely.

The hard‑crack stage is precise—300°F—because it determines whether the sugar will form a glass‑like shell. Guessing can lead to under‑cooked (sticky) or over‑cooked (bitter) candy.

Yes, you can make it a day ahead. Store the candied strawberries in an airtight container at room temperature; they stay crisp for up to 48 hours. Refrigeration can introduce moisture and make the coating less crisp.

The YouTube channel More Nick focuses on quick, visually appealing cooking tutorials that often feature Asian street‑food techniques, easy home‑cooking hacks, and step‑by‑step guides for beginners.

More Nick emphasizes minimal equipment, clear temperature cues, and fast‑pacing edits that make candy‑making feel accessible, whereas many other channels spend more time on elaborate setups or deep scientific explanations.