What Is Tanghulu?

Tanghulu may appear simple, but perfecting its delicate balance of textures requires precision. Fresh fruits, often hawthorn berries, are washed and carefully skewered before being dipped into molten sugar syrup, typically made from granulated sugar and water heated to the perfect temperature. The key is achieving a quick crystallization, which results in a glossy, glass-like shell that shatters upon the first bite.

While hawthorn berries remain the classic choice, modern variations have expanded to include strawberries, grapes, mandarins, and even cherry tomatoes. Some vendors incorporate additional flavors into the sugar syrup, such as ginger or malt, adding complexity to the otherwise straightforward treat.

A Glimpse Into History

Tanghulu dates back over 800 years to the Song Dynasty (960–1279 AD). Legend has it that a royal physician crafted this sweet treat as a remedy for a concubine suffering from illness, suggesting that she eat hawthorn fruit coated in syrup. The remedy worked, and soon the technique spread beyond the palace walls, evolving into the beloved street food known today.

Traditionally, Tanghulu is made with Chinese hawthorn berries (山楂, shānzhā), which are tart and slightly astringent, providing a perfect contrast to the sweet, brittle sugar coating. The name itself—Tanghulu—roughly translates to “candied bottle gourd,” a reference to the snack’s typical skewer shape, resembling the contours of the traditional Chinese calabash.

The Art of Making Tanghulu

Tanghulu may appear simple, but perfecting its delicate balance of textures requires precision. Fresh fruits, often hawthorn berries, are washed and carefully skewered before being dipped into molten sugar syrup, typically made from granulated sugar and water heated to the perfect temperature. The key is achieving a quick crystallization, which results in a glossy, glass-like shell that shatters upon the first bite.

While hawthorn berries remain the classic choice, modern variations have expanded to include strawberries, grapes, mandarins, and even cherry tomatoes. Some vendors incorporate additional flavors into the sugar syrup, such as ginger or malt, adding complexity to the otherwise straightforward treat.

A Cultural and Social Phenomenon

Tanghulu is deeply embedded in Chinese culture, particularly during the winter months when the cold air helps set the sugar shell almost instantly. It is also a festive snack associated with Lunar New Year celebrations and local fairs, where vendors expertly dip and twirl skewers in steaming pots of syrup before cooling them to perfection.

In recent years, Tanghulu has found its way beyond China, gaining popularity across social media platforms like TikTok and Instagram. Enthusiastic food bloggers and influencers have turned the snack into a viral sensation, showcasing not just its stunning aesthetics but also the satisfying crunch that makes it so unique.

Where to Find and How to Enjoy Tanghulu

If you’re in China, you can find Tanghulu sold by street vendors in cities like Beijing, Xi’an, and Chengdu, particularly in tourist districts and night markets. Outside of China, specialty Asian dessert shops and Chinatown markets may carry this treat, and adventurous home cooks have begun making their own versions with local fruits.

For the best experience, Tanghulu should be enjoyed fresh, as humidity can cause the sugar shell to soften. Pairing it with a cup of hot tea balances the sweetness, creating a satisfying contrast to the crunchy, tangy fruit inside.

The Sweet Future of Tanghulu

With the global appreciation for traditional Asian desserts growing, Tanghulu has emerged as more than just a nostalgic street snack—it has become an international phenomenon. Whether enjoyed in its classic form or with a modern twist, Tanghulu remains a testament to the beauty of simple ingredients transformed by skill and tradition.

For those yet to experience the joy of biting into a crisp, sugar-coated fruit skewer, Tanghulu offers a taste of China’s rich culinary history—one that continues to evolve and enchant food lovers around the world.