Tanghulu originated in northern China as a winter snack sold by street vendors. The bright red, glossy sugar coating was meant to protect fruit from the cold while providing a sweet, crunchy treat that became popular during festivals and market days.

While the classic version uses hawthorn berries, many regions substitute strawberries, tangerines, grapes, or even lotus root. In northern provinces the fruit is often larger, whereas southern vendors may add a hint of ginger or sesame to the syrup.

Tanghulu is typically displayed on bamboo skewers in a row on a wooden tray, allowing customers to pick a piece and bite into the crisp sugar shell. It is often served as a sweet finish after savory snacks at temple fairs and Lunar New Year markets.

Tanghulu is especially popular during the Lunar New Year, the Lantern Festival, and winter market fairs because its bright red color symbolizes good luck and prosperity.

Tanghulu combines fresh fruit with a hard, glass‑like sugar shell, creating a contrast of juicy interior and crisp exterior that is rare in Chinese sweets, which are usually soft or fried.

Traditionally, Tanghulu uses hawthorn berries, granulated sugar, and water. Modern versions often substitute strawberries or tangerines for the fruit, and cane sugar or light brown sugar can replace white granulated sugar, though the water ratio should stay the same.

Tanghulu pairs nicely with savory street foods like jianbing (Chinese crepes), baozi (steamed buns), and hot soy‑milk, offering a sweet counterpoint to salty flavors.

Common errors include stirring the syrup after the water is added (causing crystallization), over‑cooking the syrup (which makes it too hard), and coating fruit that isn’t completely dry, which prevents the glaze from adhering.

A 2:1 ratio yields a thick, golden syrup that hardens quickly into a glass‑like shell. Adding too much water would require a longer boil and could result in a sticky, soft coating.

You can prepare the sugar syrup ahead and keep it warm, but the coated fruit should be served the same day. Store finished Tanghulu in an airtight container at room temperature for up to 12 hours; refrigeration makes the glaze sticky.

The YouTube channel 서담 seodam focuses on Korean and East Asian home cooking, offering clear, step‑by‑step tutorials for traditional snacks, street foods, and everyday meals with an emphasis on technique and visual clarity.

서담 seodam emphasizes precise timing, minimal stirring, and practical tips like using thick‑handled chopsticks for skewering, which helps home cooks achieve authentic texture without professional equipment.