Tang Hulu, also known as candied fruit skewers, has been a popular snack in Chinese night markets for decades. The glossy sugar coating was originally a way to preserve fruit and add a sweet crunch, making it an affordable treat for children and adults alike.

In northern China, hawthorn or tangerine slices are common, while southern regions often use tropical fruits like mango or lychee. Some vendors add food coloring to create rainbow‑colored candy glass, but the classic version uses plain white sugar.

Vendors typically serve Tang Hulu on wooden sticks, sometimes sprinkling a pinch of toasted sesame seeds on the coating. It is eaten on the spot as a sweet, crunchy snack, especially during festivals and winter evenings.

Tang Hulu is a staple during the Lunar New Year and Mid‑Autumn Festival, when families gather at night markets and enjoy sweet street foods together.

The thin, glass‑like sugar shell creates a satisfying crack when bitten, contrasting with the fresh juiciness of the fruit inside—a texture combination rarely found in other Chinese sweets.

The biggest errors are stirring the syrup after it starts boiling, which causes crystallization, and letting the syrup cool too much before dipping, which makes the coating too thick and uneven.

A 2:1 ratio yields the right concentration for the hard‑crack stage without being overly thick. Using less water would cause the syrup to scorch, while more water would require a longer boil and result in a softer coating.

Yes, you can prepare the skewers up to 4 hours in advance. Store them in an airtight container at room temperature; avoid refrigeration, which can cause the sugar shell to sweat and become sticky.

The syrup should be a clear amber color and, when a drop is placed in ice water, it should form a hard, brittle thread that snaps instantly. It should also coat the pan’s bottom with a thin, glossy film.

Use a candy thermometer to reach 300°F (150°C). If you don’t have one, watch for a slight amber hue and test a drop in ice water; it must harden instantly and not be tacky.

The YouTube channel In The Kitchen With Matt focuses on easy, step‑by‑step home cooking tutorials that demystify classic and street‑food recipes, often emphasizing budget‑friendly ingredients and clear visual instructions.

Matt’s approach breaks down Chinese street‑food techniques into simple, everyday kitchen steps, avoiding complex equipment and emphasizing ingredient accessibility, whereas many Chinese cooking channels focus on restaurant‑style precision and specialty tools.