What is Tanghulu?

Tanghulu (also known as Bingtanghulu) is a traditional Chinese snack that consists of skewered fruits coated in a hard, shiny sugar syrup. Originating from northern China, particularly Beijing, it has a history that dates back to the Song Dynasty (960–1279 AD). Traditionally, Tanghulu was made using hawthorn berries (shan zha in Chinese), known for their sweet and slightly tart flavor.

Unlike regular candied fruits, Tanghulu has a unique crunchy shell made from hardened sugar syrup that cracks delightfully when bitten into, revealing the juicy fruit inside. It's a popular street food, especially during winter, as the cold weather helps the sugar coating harden quickly.

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How Is Tanghulu Made?

The preparation of Tanghulu is simple but requires attention to detail to get the perfect candy shell. Here’s a basic step-by-step guide:

1. Choose the fruits: Traditionally, hawthorn berries are used, but modern versions include strawberries, grapes, kiwi slices, oranges, pineapples, or blueberries.
2. Prepare the skewers: Wash and dry the fruits completely, then skewer them onto bamboo sticks.
3. Make the sugar syrup: In a saucepan, mix sugar and water (sometimes with a bit of vinegar) and heat until the syrup reaches about 150°C (300°F), known as the hard crack stage.
4. Coat the fruits: Dip the fruit skewers into the syrup quickly and let the excess syrup drip off.
5. Let it harden: Place the skewers on a non-stick surface or parchment paper until the coating hardens and turns glossy.

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Why Is Tanghulu Popular?

1. Unique Texture: The crunchy sugar shell combined with the soft, juicy fruit creates a delightful contrast.
2. Visually Appealing: Tanghulu looks vibrant and glossy, making it very photogenic and popular on social media.
3. Seasonal Tradition: In northern China, Tanghulu is often associated with winter festivals and traditional fairs.
4. Modern Variations: Many street vendors now experiment with different fruits, chocolate drizzles, and even edible glitter to give Tanghulu a creative twist.

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Health Benefits and Considerations

Traditional hawthorn-based Tanghulu is believed to aid digestion and promote heart health in Chinese medicine. However, because of the high sugar content, it should be enjoyed in moderation—especially for people managing blood sugar levels.

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Conclusion: A Sweet Cultural Icon

Tanghulu is more than just a sweet treat—it’s a beloved piece of Chinese culinary tradition that has remained popular for centuries. Its crunchy sugar shell, colorful presentation, and delightful taste make it a must-try for anyone exploring Chinese street food culture. Whether enjoyed the traditional way with hawthorn berries or in modern versions with exotic fruits, Tanghulu is a simple pleasure that brings joy to every bite.

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Tanghulu Recipe: How to Make This Traditional Chinese Candy

Tanghulu is a fun and easy treat to make at home, known for its glossy, crunchy sugar coating and juicy fruit center. While traditional Tanghulu uses hawthorn berries, you can use a variety of fruits like strawberries, grapes, blueberries, or even kiwi slices for a modern twist.

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🍓 Ingredients

• 2 cups of fresh fruit (strawberries, grapes, hawthorn berries, blueberries, etc.)
• 2 cups of granulated sugar
• 1 cup of water
• 1 tablespoon of white vinegar (optional, helps prevent crystallization)
• Bamboo skewers or wooden sticks
• Parchment paper or a non-stick tray

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🍬 Instructions

1. Prepare the Fruit

• Wash the fruit thoroughly and dry it completely. (Any moisture will prevent the sugar from sticking properly.)
• Skewer 3-5 pieces of fruit onto each bamboo stick, depending on the size of the fruit.

2. Make the Sugar Syrup

• In a medium saucepan, add 2 cups of sugar, 1 cup of water, and 1 tablespoon of vinegar.
• Stir gently until the sugar dissolves, then stop stirring to prevent crystallization.
• Boil the syrup over medium heat until it reaches the hard crack stage (about 150°C / 300°F). You can check this using a candy thermometer.
• If you don’t have a thermometer, drop a little syrup into cold water—if it hardens immediately and cracks, it’s ready.

3. Coat the Fruit in Sugar

• Turn off the heat once the syrup is ready.
• Quickly dip each fruit skewer into the syrup, making sure all the fruit is evenly coated. You can tilt the pan to help coat all sides if necessary.
• Let any excess syrup drip off.

4. Let It Harden

• Place the skewers on parchment paper or a non-stick tray.
• Allow the sugar coating to harden at room temperature for about 5-10 minutes. You’ll know it’s ready when the sugar becomes shiny and hard.

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💡 Tips for Perfect Tanghulu

• Completely dry the fruit: Even a drop of water can cause the syrup to seize and not stick properly.
• Use fresh, firm fruits: Softer fruits can break under the weight of the sugar coating.
• Work quickly: The sugar syrup hardens fast, so coat the fruit as soon as the syrup is ready.
• Add decorations: You can drizzle with chocolate or sprinkle edible glitter for a creative touch.

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🍭 Storage

Tanghulu is best enjoyed immediately after making since the crunchy sugar coating can soften over time, especially in humid environments. If you need to store it, keep it in an airtight container at room temperature for up to 1 day.

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🎉 Why Try Making Tanghulu at Home?

Making Tanghulu is not only a fun cooking project but also a great way to explore traditional Chinese street food culture. The sweet crunch followed by the juicy burst of fruit makes this a delightful treat for parties, family gatherings, or just a fun weekend snack.

Give it a try and enjoy that satisfying crack when you take your first bite!