Among Beijing’s many traditional snacks, few are as visually captivating and nostalgically loved as Tanghulu, the glistening candied fruit skewers that sparkle like jewels in the hands of children and adults alike. With their bright red hues and glassy sugar coating, these treats are not just sweets—they’re a cultural memory, a winter ritual, and a window into the everyday joy of Beijing street life.
A Snack Rooted in Imperial Legend
Tanghulu is believed to have originated during the Song Dynasty, more than 800 years ago. According to legend, a royal concubine of Emperor Song Guangzong fell ill and refused to eat. A court physician suggested skewering hawthorn berries and dipping them in boiled sugar to make them more appetizing. The concubine recovered after eating several of these candied fruits, and the practice quickly spread beyond the palace into the daily life of ordinary people.
Though its medicinal origins may be debatable, what’s certain is that Tanghulu became a beloved treat throughout northern China, especially in Beijing and Tianjin. Traditionally made with shan zha (Chinese hawthorn), the snack is now a staple of winter street scenes across the capital.
Cultural Significance and Symbolism
Tanghulu’s round, red fruits are not only visually delightful but symbolically rich. The color red is associated with happiness, luck, and prosperity in Chinese culture, making the snack a favorite during Lunar New Year festivities. Its round shape signifies completeness and unity, themes often celebrated in family-oriented holidays.
In northern China, Tanghulu is especially popular during the cold months. The crisp winter air hardens the sugar coating into a thin, crunchy shell, creating a satisfying contrast with the tart, soft fruit inside. The seasonal nature of the snack adds to its charm; it is as much a part of winter in Beijing as the smell of roasted chestnuts or the sound of ice cracking on lakes.
Over generations, Tanghulu has come to symbolize childhood joy and simple pleasures. Many locals have vivid memories of buying a skewer from street vendors after school or during holiday outings with family. Even today, a single stick of Tanghulu can evoke warm nostalgia and festive cheer.
Artistry in Simplicity
At first glance, Tanghulu seems like a simple snack: just fruit on a stick, dipped in syrup. But true craftsmanship lies in the balance of flavor, texture, and temperature. Traditional hawthorn berries have a naturally tart profile, which contrasts perfectly with the sweet, glassy sugar coating.
The process starts with selecting fresh, ripe fruit—firm enough to hold its shape but juicy enough to complement the sugar shell. Each berry is skewered onto a bamboo stick, usually five to eight per skewer, and then quickly dipped into molten sugar syrup at just the right temperature. Timing is key: the syrup must harden quickly without becoming too thick or sticky.
The ideal Tanghulu has a paper-thin sugar shell that cracks audibly with each bite, releasing the juicy sourness of the fruit inside. The interplay of textures—hard, smooth exterior and soft, tangy core—creates a unique sensory experience that keeps people coming back year after year.
Endless Variations for Curious Appetites
While hawthorn remains the classic, modern versions of Tanghulu now feature an array of fruits and even unexpected fillings. Strawberries, grapes, blueberries, kiwi, oranges, pineapple, bananas, and even cherry tomatoes have all found their way onto Tanghulu skewers in recent years. Some are dipped in white sugar, others in brown sugar syrup or even honey.
Vendors have begun experimenting with filled Tanghulu, such as hawthorn stuffed with sweet red bean paste or crushed walnuts, adding richness to the tart-sweet base. The creative adaptations continue to evolve, making Tanghulu not only a symbol of tradition but also a canvas for innovation.
For those who may not enjoy sour flavors, strawberry Tanghulu provides a milder, sweeter alternative, while grape and orange versions bring a burst of juiciness under the sugar glaze. Yet, for purists, the original hawthorn variety remains unmatched—bold, tangy, and unmistakably Beijing.
Where to Find Tanghulu in Beijing
Although Tanghulu can be found across many parts of China, Beijing is its spiritual home. During the winter season, Tanghulu vendors are a common sight along major pedestrian streets, temple fairs, and Hutongs. Skewers are displayed in fan-like formations, sticking out of wooden baskets or foam bases wrapped in red cloth, creating vibrant bursts of color in the urban gray of winter.
Some of the best places to try Tanghulu include:
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Nanluoguxiang: This popular Hutong area offers both traditional and modern versions of Tanghulu, perfect for sampling while strolling through Beijing’s historic alleys.
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Wangfujing Snack Street: Known for its variety of street foods, this bustling street market is a great place to watch Tanghulu being freshly made.
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Temple Fairs during Spring Festival: Visiting during Chinese New Year? Tanghulu is a festive must-try. You’ll find vendors in parks like Ditan Park and Longtan Park, especially during temple fair celebrations.
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Local Bakeries and Snack Shops: Year-round, many bakeries and traditional snack shops now offer packaged Tanghulu for convenient takeaway, with more fruit varieties and modern presentations.
A Delight for All Ages
Tanghulu’s appeal crosses generational lines. Children love the sweet crunch and eye-catching colors, while adults appreciate the nostalgia and cultural connection. Some locals speak of it as a treat that “never grows old,” capable of transporting people instantly back to their school days or New Year celebrations with family.
International visitors often find it surprisingly addictive. “It looked like candied apples on a stick, but the texture was lighter and the flavor more complex,” said one traveler after trying hawthorn Tanghulu. Others describe the unique contrast between the glassy sugar shell and the sour core as “unexpectedly elegant for street food.”
Its portability makes Tanghulu an ideal snack for exploring. It’s a handheld, no-fuss delight that can be enjoyed while walking through a historic alley, admiring a temple courtyard, or simply taking in the atmosphere of a cold Beijing afternoon.
A Cultural Sweet Worth Savoring
More than just a dessert, Tanghulu offers a sensory journey into Beijing’s culinary identity. It blends history, flavor, and craftsmanship into something that’s both accessible and culturally rich. In a city where imperial legacy and modern creativity coexist, Tanghulu bridges the past and present with charm and flavor.
It’s a snack, yes—but it’s also a symbol of warmth in winter, celebration during festivals, and delight in everyday life.
Tips for Enjoying Tanghulu
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Eat it fresh: The sugar coating tastes best when it’s crisp. If the outer shell starts to melt or becomes sticky, it loses its signature crack.
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Start with one stick: Tanghulu can be very sweet, especially when made with softer fruits like strawberries or grapes.
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Pair with hot tea: A warm drink helps balance the sweetness and enhances the overall experience, especially on cold days.
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Watch for seeds: Traditional hawthorn versions often contain seeds. Bite carefully or ask for a seedless variety.
An Edible Icon of Beijing
Few snacks capture the spirit of Beijing the way Tanghulu does. With its dazzling appearance, satisfying texture, and festive character, it’s a treat that appeals to the senses and the soul. Whether enjoyed on a winter walk or as part of a festival feast, Tanghulu offers a delicious connection to the rhythms of the city, past and present.
So the next time you’re exploring Beijing’s historic streets or celebrating Lunar New Year, don’t forget to try this sparkling, skewer-bound symbol of joy. One bite, and you’ll understand why generations have held it close to their hearts—and their taste buds.
