Sugar Ear Pastry — A Crispy Traditional Beijing Street Food
Golden dough twists happily in hot oil, then takes a warm dip in honey syrup — these are not ears, but one of Beijing’s most beloved sweet treats! With a crunchy sugar shell, soft doughy center, and the fragrance of sesame and osmanthus, Sugar Ear Pastry (Tang Er Duo) is a classic companion to jasmine tea in old Beijing teahouses.
1. Origin and History
Sugar Ear Pastry originated over 300 years ago during the Qing Dynasty as a traditional Muslim dessert. It was first offered during Ramadan at mosques and named for its ear-like shape. Later it became a staple in teahouses and opera houses, and remains a symbol of Beijing’s old-time snacks today.
2. Cultural Significance
For locals, this pastry is a living piece of teahouse culture. Older Beijingers recall eating Sugar Ear Pastries with jasmine tea while watching Peking Opera, symbolizing “sweet blessings.” During Spring Festival, they are a must-have treat, believed to bring good fortune and happiness.
3. Key Ingredients
The dough uses high-gluten flour from the Hetao region for crispness. It’s fried in fresh peanut oil and coated with syrup made from Guangxi rock sugar and local Beijing honey. The aroma comes from sesame seeds from Zhangjiakou and osmanthus flowers from Jiangsu, giving it a rich, authentic fragrance.
4. How It’s Made
Dough is rolled into strips, twisted into ear shapes, then deep-fried at 160 °C until golden. While still hot, they are soaked in warm syrup for 3 minutes, cooled, and sprinkled with toasted sesame seeds and sugar powder. The entire process requires quick, precise timing.
5. Flavor and Texture
The thin sugar shell cracks with a crisp “snap,” revealing soft, fluffy dough inside. Honey seeps into each layer, while the nutty sesame and floral osmanthus blend with the sweetness. It’s rich yet not heavy, and gets more fragrant as you chew.
6. How to Eat
Pair it with a pot of strong jasmine tea! First bite through the crisp sugar shell, then enjoy the soft interior. Connoisseurs break it into small pieces to soak in tea and savor the melting sugar. Chilled versions are even crunchier and have a unique charm.
7. Where to Try
Top places include Huguosi Snacks (traditional flavor), Daoxiangcun (mini packaged), Baiji Rice Cake Shop (fresh-made), and Niujie Halal Supermarket (halal version). Prices are about 3–6 RMB each or 20–35 RMB per box. Choose ones with shiny sugar glaze and evenly coated sesame.
8. Travel Tips
The English name is “Sugar Ear Pastry.” The best time to enjoy it is afternoon tea (2–5 PM). Visitors who prefer less sweetness can pick thinner-glazed versions. It’s suitable for Muslim travelers as a halal snack. Store in an airtight container for up to 3 days, or reheat at 150 °C for 3 minutes to restore crispness.
Let this golden, honeyed “ear” treat introduce you to the sweet side of Beijing! It’s more than a dessert — it’s edible art. Watching a skilled chef twist perfect spirals of dough shows the craftsmanship behind this 300-year-old delight. Don’t forget to enjoy it with a fragrant cup of tea and savor this taste of Beijing tradition.
