As frosty winds sweep through Beijing, a crimson-colored treat lights up street corners: tanghulu, the candied hawthorn skewers that define northern China’s winter snacking scene. 🌆
A Bite of Tradition
Food explorer Rachel Wu braved the chilly capital air to taste this iconic snack, describing it as 'a crunch of sunshine in December.' The glossy sugar shell cracks to reveal tart hawthorn berries—a balance locals have perfected over centuries. 'It’s like edible stained glass,' she laughed, holding up a skewer glistening under neon-lit hutongs.
From Streets to Screens
While tanghulu’s roots trace back to Ming Dynasty herbal remedies, Gen Z foodies are reinventing it with fillings like strawberry, kiwi, and even durian. TikTok clips of vendors dipping fruit into molten sugar pots (#TanghuluASMR) have racked up millions of views globally. 🎥
Why It’s a Must-Try
Vendor Lao Zhang, whose family has sold tanghulu for three generations, says the secret is timing: 'The sugar must harden just as the hawthorn’s tartness peaks.' Pro tip? Pair it with hot oolong tea to cut the sweetness. ☕
As Beijing prepares for Lunar New Year markets, this sticky-sweet symbol of resilience continues to unite food lovers across generations. Who needs snow globes when you’ve got sugar-coated magic on a stick?
