Discover China’s Winter Flavor: The Sweet Charm of Bingtanghulu(冰糖葫芦)

Welcome to China, a paradise for food lovers!
Beyond big banquets, street food here has its own magic.
Today, let’s meet a shining winter star from northern China — Bingtanghulu.
This sugar-coated hawthorn treat is more than a snack. It’s a childhood memory, a sweet symbol of winter.

1. Origins and History

Bingtanghulu dates back to the Song Dynasty.
Legend says it began as a palace remedy for poor appetite.
Later, it spread to common people and became a beloved street snack.
It shows ancient wisdom of mixing food with wellness.

2. Cultural Meaning

Bingtanghulu is called “the symbol of northern winters.”
It’s a must-have at temple fairs and New Year festivals.
For many, it represents good luck, reunion, and sweet childhood memories.
No winter street scene in Beijing is complete without it.

3. Flavor and Experience

The main fruit is fresh hawthorn, coated with shiny hard sugar.
Bite it, and hear the crispy “crack” of the sugar shell.
Then comes the soft, tangy-sweet hawthorn inside.
The flavor is balanced: sweet first, then sour, refreshing but never heavy.
Modern versions use strawberries, grapes, or even yams.

How It’s Made

Vendors wash and core the fruit, then skewer them on bamboo sticks.
Sugar is boiled into syrup, golden and thick.
The fruit is dipped quickly, rolled, and cooled.
The result: red fruit with a golden sugar shell, sparkling and tempting.

Best Way to Enjoy

Hold it in your hand and eat as you walk.
Locals enjoy it at hutongs, temple fairs, and school gates.
It costs only about 5–15 RMB per stick.
Just point and say: “Yao yi chuan tanghulu” — “One stick, please!”

Travel Tip

English names: Bingtanghulu, Candied Hawthorn, or Sugar-Coated Haws on a Stick.
The candy shell is hard, so bite carefully.
Perfect for travelers who love sweet-and-sour flavors and authentic Chinese street food.

Try Making It at Home

Wash and core hawthorns, then skewer 5–7 on a stick.
Boil rock sugar with water (2:1 ratio) until golden.
Dip the skewered fruit quickly in syrup, coat evenly.
Cool on an oiled board until the sugar hardens. Done!

Dear traveler, when you see shiny red Bingtanghulu on China’s winter streets, don’t hesitate!
Take a bite, hear the crunch, and taste sweet-sour joy.
Add this photogenic street food to your must-eat list in China.