Tanghulu: The Shiny, Crunchy Chinese Street Snack
If you’ve ever strolled through a bustling street market in China, there’s a good chance you’ve seen glistening skewers of fruit shining like jewels under the sun. These treats are called Tanghulu (糖葫芦), one of the most iconic and beloved street snacks in northern China. With their glossy sugar shell and juicy fruit center, Tanghulu offers a perfect balance of crunch and sweetness, making them a favorite among children and adults alike.
A Sweet Tradition with History
Tanghulu dates back more than 800 years to the Song Dynasty. According to legend, it was created as a medicinal snack for an emperor’s concubine who suffered from poor appetite. The court physician suggested she eat hawthorn berries coated in hardened sugar syrup, which not only improved her digestion but also became a sensation across the empire. From then on, Tanghulu spread beyond the palace walls and became a festive snack enjoyed by common people.
Traditionally, Tanghulu is made with hawthorn berries—small, tart red fruits native to China. The sharp sourness of the hawthorn balances beautifully with the sweetness of the candy coating. Over time, street vendors began experimenting with other fruits like strawberries, grapes, blueberries, cherry tomatoes, and even oranges. Today, Tanghulu has become a colorful and playful snack that appeals to both nostalgia and modern tastes.
What Makes Tanghulu Special?
The magic of Tanghulu lies in the contrast of textures. Bite into one, and you’ll hear a satisfying crack as the thin sugar shell shatters. Then comes the burst of juicy fruit, creating a refreshing balance of sweet and tangy. Unlike caramel apples or heavy candies, Tanghulu feels light and fun, perfect for snacking while wandering through a night market.
It’s also incredibly eye-catching. The fruits are strung neatly on bamboo skewers and dipped in syrup that hardens into a glass-like glaze. Rows of Tanghulu displayed on a vendor’s cart look almost like edible jewelry, glistening under the light and tempting passersby.
How to Make Tanghulu at Home
Making Tanghulu at home is simpler than you might think. All you need is sugar, water, bamboo skewers, and your choice of fruit. The secret is heating the sugar syrup to the “hard crack stage” (around 300°F/150°C). Once the syrup is ready, fruits are dipped quickly and allowed to cool on parchment paper. Within minutes, you’ll have glossy candied fruit skewers ready to enjoy.
Tanghulu in Today’s Food Culture
In recent years, Tanghulu has found new life on social media platforms like TikTok and Instagram. Videos of people biting into the crunchy, shiny skewers have gone viral, introducing this traditional Chinese snack to food lovers worldwide. While it started as a humble street food, Tanghulu has now become a trendy treat enjoyed across Asia and beyond.
Whether you’re exploring Chinese street markets or making it in your own kitchen, Tanghulu is more than just candy—it’s a little piece of cultural history wrapped in sugar. With every crackling bite, you’re tasting a snack that has been loved for centuries.
Ingredients
Method
- Wash and thoroughly dry fruit. (Important: any water will ruin the sugar coating).
- Skewer 3–5 pieces of fruit on each stick.
- Add sugar + water + corn syrup to a saucepan.
- Heat on medium-high until mixture reaches 150°C / 300°F (hard crack stage).
- Do not stir—just swirl pan occasionally.
- Dip each skewer into the hot syrup, rotate quickly to coat.
- Let extra syrup drip off.
- Place skewers on parchment paper or an oiled tray to harden.
- Within a minute, the sugar will harden into a glossy, glassy shell.
- Serve immediately for the best crunch.
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