Tang Hulu, also known as candied fruit on a stick, originated in northern China as a street‑food treat during the Qing dynasty. It was traditionally made with hawthorn or other seasonal fruits, and the bright sugar glaze symbolized good luck and celebration.

In northern China, hawthorn and plum are common, while southern regions often use mango, pineapple, or strawberries. Some versions add a thin layer of sesame seeds or crushed peanuts for extra texture.

Vendors usually serve Tang Hulu on wooden skewers, allowing the candy‑coated fruit to be eaten by hand. It is often displayed in a glass case to showcase the glossy glaze and is enjoyed as a sweet snack or dessert.

Tang Hulu is popular during Lunar New Year, Mid‑Autumn Festival, and local fairs because its bright red glaze represents prosperity and happiness.

Traditional Tang Hulu uses a copper pan on a stovetop, hawthorn fruit, and sometimes adds a pinch of vinegar to the sugar syrup. This microwave version substitutes a mason jar for the pan, uses strawberries, and relies on precise microwave timing for the hard‑crack stage.

The most common errors are using wet fruit, not heating the syrup to the hard‑crack stage, and waiting too long to dip the fruit, which causes the glaze to thicken and crack.

The microwave provides rapid, even heating without the need for constant stirring, making it easier for home cooks to achieve the hard‑crack stage in just five minutes while keeping the process safe and mess‑free.

Yes, you can coat the strawberries a few hours ahead and keep them in an airtight container at room temperature for up to two hours. For longer storage, refrigerate them; the glaze may soften but will still be edible.

The syrup should be a deep amber color and, when a chopstick is dipped and cooled in ice water, it should break with a crisp snap—this indicates the hard‑crack stage needed for a glossy, glass‑like coating.

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