Candied Hawthorn — A Must-Try Beijing Street Snack in Winter
Shining like amber in the winter sun, Candied Hawthorn (Tanghulu) is one of the most iconic sights of Beijing. Crunch through the glossy sugar shell and taste the tart hawthorn inside — this sweet-and-sour combo is a childhood memory for every Beijinger and a sparkling “edible artwork” on winter streets.
1. Origin and History
Tanghulu originated in the Southern Song Dynasty as a palace remedy, using rock sugar-coated hawthorn to aid digestion. It became a popular festival snack in Beijing during the Ming Dynasty, and by the Qing Dynasty, street vendors selling it from shoulder poles became part of the city’s everyday soundscape.
2. Cultural Significance
For Beijingers, Tanghulu marks the arrival of winter. The first stick signals winter has begun, and the last one hints spring is near. Children often get it as a reward, and couples share it on dates to symbolize sweet love.
3. Key Ingredients
The best Tanghulu uses large Jinxing hawthorns from Hebei — thick, tart flesh; yellow rock sugar from Guangxi for a clear, crisp glaze; and sterilized bamboo skewers from Jiangxi. Today, strawberries, grapes, and even yam are popular modern variations.
4. How It’s Made
Hawthorns are pitted and skewered. Rock sugar and water are boiled (2:1 ratio) until the syrup bubbles. The fruit skewers are dipped quickly, then cooled on an oiled stone slab. The whole process takes less than 10 seconds.
5. Flavor and Texture
A crisp, cracking sugar shell gives way to soft, tangy hawthorn. The sharp contrast of sweet and sour is balanced and refreshing, with a light fruity aroma lingering at the end.
6. How to Eat
Hold the bamboo skewer upright. First crack the sugar shell, then savor the soft hawthorn. In winter, the cold air makes the shell extra crisp; indoors, the glaze stays sticky and sweet. Pairing it with hot tea balances the sweetness.
7. Where to Try
Top places in Beijing: Huguosi Snacks (traditional hawthorn), Wangfujing Snack Street (creative fruit skewers), Daoxiangcun (mini luxury versions), and local street vendors (authentic vibe). Prices range from 5–15 RMB per skewer; choose fresh-made ones.
8. Travel Tips
The English name is Candied Hawthorn. Best enjoyed in winter (November–February) when it’s crispiest. Those who dislike sourness can try strawberry or yam versions. Eat quickly before the sugar melts, and watch out for sticky teeth.
Let this glittering “winter jewel” brighten your Beijing trip! More than just a snack, it’s a bite of childhood and local charm — as you stroll through hutongs with Tanghulu in hand, the sweet-and-sour taste perfectly matches the cozy winter spirit of old Beijing.
