What is Tanghulu?
The Sweet, Crunchy Snack Taking Over the Internet
Let’s talk about Tanghulu—the glossy, candy-coated fruit skewers that are suddenly everywhere. If you’ve been on TikTok, Instagram, or YouTube lately, you’ve probably seen someone biting into one, the sugar shell shattering into crispy shards with that oddly satisfying crunch. But Tanghulu isn’t just another viral food trend—it has deep cultural roots, a fascinating history, and a surprisingly fun DIY element.
I’m all about digging into food’s backstory, and this one has plenty to explore! From its origins in Northern China to how it became a modern social media sensation, we’re covering everything you need to know about Tanghulu. Plus, I’ll walk you through how to make your own at home (without ending up with a kitchen disaster).
Let’s dive in.
What Is Tanghulu?
At its core, Tanghulu is a simple yet genius treat—fresh fruit skewered on bamboo sticks and dipped in a hardened sugar syrup, forming a glossy, glass-like shell. Traditionally made with hawthorn berries, Tanghulu offers a beautiful contrast between the tartness of the fruit and the brittle sweetness of the candy coating. Over time, people started experimenting with different fruits like strawberries, grapes, blueberries, and even pineapple chunks, making the snack more accessible and diverse in flavor.
The name Tanghulu (糖葫芦) roughly translates to “sugar gourd,” which makes sense when you look at its shape. These skewers are as much about texture as they are about flavor—the crisp sugar breaking under your teeth, followed by the juicy burst of fresh fruit. It’s no wonder this snack has taken over the internet.
A Quick Dive Into Tanghulu’s History
Before Tanghulu became an aesthetic TikTok snack, it was a winter street food staple in China, dating back over 800 years to the Song Dynasty. According to legend, a royal physician created the first Tanghulu as a remedy for an emperor’s sick wife. The doctor prescribed a simple remedy: eat hawthorn berries coated in sugar syrup before meals to improve digestion. Whether or not this worked as medicine is debatable, but the result was a snack so delicious it stuck around for centuries.
Tanghulu quickly became popular across Beijing, Tianjin, and other Northern Chinese cities, where vendors would sell them on the streets during winter festivals. Why winter? The cold air helped harden the sugar shell perfectly—no need for a fridge!
Today, Tanghulu has evolved beyond its hawthorn origins. You’ll find vendors selling versions made with everything from strawberries to kiwis, often stacked into massive, candy-coated towers that look like something out of a fairy tale.
Why Is Tanghulu Suddenly Everywhere?
Let’s be real—if a food trend takes over the internet, it’s probably for one of three reasons:
It looks amazing. That ultra-glossy sugar shell catching the light? Aesthetic gold.
It sounds satisfying. That first crunchy bite is basically ASMR heaven.
It’s actually delicious. Sweet, tart, crisp, and juicy all in one.
Tanghulu checks all these boxes, which explains why it’s blowing up on TikTok and Instagram. People love the challenge of making it at home, and those satisfying crunch videos rack up millions of views. It’s got that perfect mix of nostalgia (for those who grew up eating it) and newness (for those just discovering it).
Plus, it’s interactive—whether you’re buying it from a vendor or making it yourself, there’s a little ritual involved. That extra effort makes it feel special, almost like a food experience rather than just a snack.
How to Make Tanghulu at Home (Without a Sticky Mess)
If you’ve ever tried making candy at home, you know sugar work is not for the faint of heart. The key to a perfect Tanghulu is getting the sugar just right—too soft and it won’t harden, too hot and it burns. But don’t worry, I’ve got you covered with a foolproof method.
Ingredients:
1 cup granulated sugar
½ cup water
½ cup light corn syrup (optional, but helps prevent crystallization)
Fresh fruit of choice (strawberries, grapes, blueberries, hawthorn berries, etc.)
Bamboo skewers
Instructions:
Prep the fruit: Wash and completely dry the fruit. (This is crucial—any water left on the fruit will ruin the sugar coating.)
Skewer the fruit: Thread 3-5 pieces of fruit onto each skewer, leaving some space between them.
Make the sugar syrup: In a small saucepan, combine sugar, water, and corn syrup. Heat over medium heat without stirring. Let it reach 300°F (hard crack stage)—you can check this with a candy thermometer.
Coat the fruit: Once the sugar reaches temp, quickly dip each skewer into the syrup, twirling to coat evenly.
Cool & Harden: Place skewers on parchment paper and let them harden for 5-10 minutes.
Pro Tip: If you want an extra glassy finish, double dip the skewers in sugar after the first coat hardens.
The Sustainability of Tanghulu
A lot of viral food trends aren’t great for sustainability—think avocado toast contributing to deforestation or fancy coffee drinks loaded with single-use plastics. But Tanghulu is different. Here’s why:
1. Minimal Waste
Since Tanghulu is just fruit and sugar, there’s virtually no waste. Even better, you can use bruised or imperfect fruit that might otherwise be thrown away.
2. No Excessive Packaging
If you make Tanghulu at home or buy from a street vendor, you’re avoiding plastic wrappers, foam trays, and unnecessary packaging that usually come with processed sweets.
3. Locally Sourced Options
While hawthorn berries might not be easy to find everywhere, strawberries, grapes, and apples are widely available. Choosing local, seasonal fruit reduces the carbon footprint of your Tanghulu.
4. Naturally Vegan & Gluten-Free
No artificial junk, no animal products, and no gluten—it’s a win for everyone.
Fun Twists on Classic Tanghulu
While traditional Tanghulu is perfect as-is, there’s always room for experimentation. Here are a few fun ways to switch things up:
Spicy Tanghulu: Add a pinch of chili flakes to the sugar syrup for a sweet-and-spicy kick.
Chocolate-Dipped Tanghulu: Once the sugar coating hardens, dip half the skewer in melted dark chocolate.
Coconut Tanghulu: Roll the fresh sugar-coated skewers in shredded coconut before they cool.
Boba Tanghulu: Skewer boba pearls and coat them in sugar for a crunchy-meets-chewy texture.
Tanghulu’s simplicity makes it the perfect canvas for creativity. If you think of an idea, try it—it might just be the next viral trend.
Is Tanghulu Worth the Hype?
In short? Absolutely. It’s one of those rare viral food trends that lives up to the aesthetic appeal. Tanghulu is crunchy, juicy, fun to eat, and surprisingly easy to make once you get the hang of it. Plus, its history and cultural significance make it more than just a passing trend.
If you haven’t tried it yet, go find a vendor or make a batch at home. Either way, you’ll get a snack that’s just as fun to eat as it is to look at. And if you do try making it, let me know—what’s your go-to fruit for Tanghulu?
