Sugar Roasted Chestnuts — A Classic Winter Street Snack in Beijing
On a chilly Beijing street, a wave of caramelized nutty aroma drifts through the air. Follow it, and you’ll find a giant iron wok where shiny black pebbles and reddish-brown chestnuts tumble under the vendor’s spatula. This is Sugar Roasted Chestnuts, a classic autumn-winter treat. Strolling through leaf-strewn hutongs with a warm paper bag of chestnuts in hand is one of Beijing’s coziest seasonal joys.
1. Origin and History
Sugar roasted chestnuts date back to the Song Dynasty over 1,000 years ago. They reached Beijing during the Ming Dynasty as a royal winter snack, and by the Qing era they filled the streets, their vendors’ cheerful cries warming the cold air. Today, they remain a beloved seasonal favorite in Beijing.
2. Cultural Significance
For Beijingers, roasted chestnuts signal the start of winter. The first batch marks the season’s arrival, and carrying a warm bag while shopping is seen as trendy. Elderly locals say, “Eat chestnuts, fear no cold wind,” showing how this simple snack carries generations of winter wisdom.
3. Key Ingredients
The best chestnuts come from Qianxi, Hebei, known for thin shells, plump flesh, and balanced sweetness. Vendors roast them with heat-retaining Maifan stones, unique to Beijing. The secret lies in the coating—yellow rock sugar from Guangxi blended with honey for a rich, not overly sweet flavor.
4. How It’s Made
The stones are heated to 200 °C, then mixed with melted rock sugar and honey before adding chestnuts. They are stir-fried continuously, with heat carefully controlled to avoid bursting. After 20 minutes of roasting and 5 minutes steaming under a lid, the nuts split open to reveal golden flesh.
5. Flavor and Texture
Crack the glossy shell along its split to reveal soft, golden flesh. The taste is sweet and nutty with a hint of honey. Warm chestnuts are tender and creamy; once cooled, they become pleasantly chewy — each temperature brings a new charm.
6. How to Eat
Enjoy them hot from the bag! Watch the steam rise from the crack, then gently peel and savor. Locals often pair them with barley tea to balance the sweetness. Even the empty shells release a lovely aroma when left around the house.
7. Where to Try
Top spots include Huguosi Snacks (traditional style), Qiulixiang (famous long lines), Wangfujing Food Store (fresh-roasted), and Ziguangyuan (creative flavors). Prices are about 15–25 RMB per jin. Choose chestnuts that are plump, shiny, and evenly cracked.
8. Travel Tips
The English name is “Sugar Roasted Chestnuts.” The best season is from October to February. Pick ones with glossy shells and heavy weight, avoiding overly wide cracks. They keep 3 days at room temperature or a week in the fridge. Reheat for 30 seconds in the microwave for the best taste.
Let this warm, sweet autumn treat brighten your Beijing trip! It’s not just a snack but a little piece of edible art — as you crack the shiny shell and taste the soft, golden flesh, you’ll understand why Beijingers look forward to them every year. Don’t forget to snap photos of the bustling street-side roasting — it’s one of Beijing’s warmest winter memories.
