Tang Hulu (糖葫芦) originated as a street‑food treat in Northern China, traditionally made with hawthorn berries on a bamboo stick and a hard sugar glaze. It became popular during the Qing dynasty as a festive snack sold at markets and fairs, symbolizing sweetness and good luck.

While the classic version uses hawthorn, regional variations substitute other firm fruits such as strawberries, grapes, or even candied lotus seeds. In some areas, a thin layer of sesame seeds is rolled over the sugar shell for added texture.

Tang Hulu is typically served on bamboo skewers, displayed in a row on a tray, and eaten as a handheld snack. Vendors often serve it warm so the sugar is still glossy, but it can also be enjoyed at room temperature.

Tang Hulu is common during Lunar New Year, temple fairs, and winter festivals because its bright red sugar coating represents good fortune and warmth during cold weather.

Tang Hulu pairs nicely with savory street foods like jianbing (Chinese crepes) or hot soy‑milk, and it balances the richness of fried dumplings or bao buns during a snack platter.

Authentic Tang Hulu uses hawthorn berries, white granulated sugar, and water. Acceptable modern substitutes include any firm, low‑water fruit such as strawberries, grapes, kiwi, or rose apple, as demonstrated in Nick DiGiovanni’s video.

Common mistakes include stirring the syrup after it starts boiling (causes crystallization), using fruit that is too wet, and not testing the hard‑crack stage properly. Also, dipping fruit too slowly lets the sugar harden before coating.

Nick DiGiovanni prefers the visual test because it’s reliable and avoids the need for a thermometer. Dropping a spoonful into ice water and checking for a crisp crack mimics the hard‑crack stage accurately.

Yes, you can coat the fruit a few hours ahead. Store the coated pieces in a single layer inside an airtight container at room temperature. If you need to keep them longer, refrigerate for up to two days, but avoid moisture which can soften the shell.

The sugar coating should be clear, glossy, and crack cleanly when pressed – similar to a lollipop shell. The fruit underneath should remain bright and not be obscured by excess sugar.

When the syrup reaches the hard‑crack stage (300°F / 150°C) and a small test drop hardens instantly in ice water, the coating is ready. The syrup will turn a light amber color and thicken to a honey‑like consistency.

The YouTube channel Nick DiGiovanni focuses on creative, high‑energy cooking tutorials, often blending classic techniques with modern twists and exploring global cuisines while emphasizing visual storytelling.

Nick DiGiovanni combines experimental ingredient pairings and a fast‑paced, cinematic style, often testing exotic fruits and unconventional methods, whereas many traditional Chinese cooking channels stick to classic recipes and slower, instructional pacing.

Nick DiGiovanni is known for his take on Chinese dumplings, mapo tofu, and his viral “Sichuan Hot Pot Challenge,” showcasing bold flavors and technique breakdowns.