In Beijing, as the frigid winter air settles in, a beloved treat has taken on a new form to delight both locals and tourists. Tanghulu, the traditional candied haws known for their glossy sugar coating and vibrant red hue, has been upgraded to suit the modern palate.
Walking down the bustling Qianmen pedestrian street, visitors are greeted with an array of these tantalizing sweets. Traditionally, Tanghulu consists of skewered hawthorns dipped in sugar syrup, hardened into a sweet shell. However, this winter, vendors have introduced a shorter, more refined version of the classic snack.
“We wanted to make Tanghulu easier to enjoy on the go,” said one local merchant. “By shortening the skewers, it’s more convenient for people to carry and eat, especially for tourists exploring the city.”
This innovative twist doesn’t sacrifice any of the treat’s charm. The candied haws retain their signature tangy sweetness, offering a burst of flavor with every bite. The new design has quickly become popular among young people, who appreciate the ease and aesthetic of the updated Tanghulu.
As Beijing embraces winter, the revamped Tanghulu stands as a testament to how tradition can adapt and thrive in a modern context, bringing a piece of Chinese culture to new generations in a fresh, accessible way.
Reference(s):
cgtn.com
