As Beijing embraces the chill of winter, locals and visitors alike look forward to savoring one of the city’s most beloved seasonal treats: tanghulu, or candied haws. Traditionally served on long skewers, these sugar-coated fruits have been a staple street food, delighting generations with their sweet and tangy flavor.
This year, merchants have introduced an innovative twist to this classic confectionery. To enhance convenience for consumers, especially tourists exploring the bustling streets, tanghulu are now being offered in shorter, more refined versions. The once lengthy skewers have been thoughtfully redesigned, making them easier to carry and enjoy without the unwieldy length.
“We wanted to keep the traditional taste but make it more accessible,” says Li Wei, a vendor in the historic Hutong district. “The shorter tanghulu are just as delicious but much more convenient for people on the move.”
The upgrade has been well-received, with many praising the blend of tradition and modernity. Tourists appreciate the ease of enjoying a quintessential Beijing snack without the hassle, while locals are pleased to see their cherished treat adapting to contemporary lifestyles.
As the winter season progresses, the streets of Beijing are adorned with the glistening red of candied haws, symbolizing both the city’s rich cultural heritage and its ability to innovate. The new shorter tanghulu stand as a sweet testament to Beijing’s enduring charm and culinary creativity.
Reference(s):
cgtn.com
