Tanghulu originated in northern China and spread to Taiwan as a popular winter street snack. Vendors coat fresh fruit on bamboo sticks with a hard‑crack sugar glaze, offering a sweet‑sour contrast that brightens cold days. It has become a nostalgic treat associated with festivals and night markets.

Traditional Tanghulu uses hawthorn berries, but regional twists include strawberries, grapes, and even candied lotus roots. In Taiwan, vendors often add a drizzle of lime‑scented syrup or sprinkle toasted sesame seeds for extra flavor.

Vendors serve Tanghulu on bamboo skewers, sometimes with a side of powdered sugar or a light dusting of crushed peanuts. The snack is eaten immediately while the glaze is still crisp, often accompanied by a cold drink.

Tanghulu is especially popular during the Lunar New Year and winter festivals, when the cold weather makes the hot sugar glaze especially comforting. It’s also a favorite treat at temple fairs and night markets.

Traditional Tanghulu uses fresh hawthorn berries, white granulated sugar, and water. Modern versions substitute strawberries, grapes, or oranges for the fruit, and can use organic cane sugar. Adding a pinch of cream of tartar helps keep the glaze clear.

Pair Tanghulu with salty fried tofu, Taiwanese popcorn chicken, or a bowl of sweet potato balls. The contrast of sweet and savory creates a satisfying snack board reminiscent of night‑market stalls.

Common errors include not drying the fruit thoroughly, stirring the syrup after it boils (causing crystallization), and not reaching the hard‑crack stage, which results in a sticky glaze. Also, working too slowly lets the syrup thicken before coating.

A 2:1 ratio creates a thin syrup that reaches the hard‑crack stage quickly and yields a clear, glassy coating. A thicker syrup would take longer to boil and can produce a cloudy, grainy glaze.

Yes, you can prepare the coated skewers up to 24 hours ahead. Store them in an airtight container at room temperature in a low‑humidity area. If they become sticky, place a sheet of parchment between each skewer.

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