Sugar-coated haws, a classic Chinese street snack, feature hawthorn berries skewered on bamboo sticks and coated in a crystal-clear sugar glaze—a perfect balance of sweet and tart. More than just a treat, it is a delightful folk craft that evokes sweet childhood memories.
This snack originated in northern China, where it was especially common on the winter streets of Beijing and Tianjin. Today, it can be found in night markets and food streets across the country, adding a charming touch to urban landscapes.
The Art of Making: Four Steps to a Sweet Classic
The Art of Making: Four Steps to a Sweet Classic
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Selecting and Skewering: Fresh hawthorn berries are pitted and threaded onto bamboo sticks (usually 5–7 berries per stick).
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Cooking the Syrup: Rock sugar or granulated sugar is boiled with water until it reaches 160°C, turning into an amber-colored, viscous syrup.
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Coating and Shaping: The skewered berries are quickly dipped into the syrup and rotated to form an even, glossy coat.
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Cooling and Setting: The coated skewers are placed on an oiled board to cool for about 30 seconds, forming a transparent, crispy shell.
Cultural Significance
With a history of nearly a thousand years, sugar-coated haws evolved from an imperial dessert to a popular street snack. Its bright red color symbolizes joy and auspiciousness, making it an iconic symbol of winter street culture in China.
Hands-On Experience
Where to Try: Night markets, food streets, traditional festival markets
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Duration: About 20–30 minutes for a workshop
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Best Season: Autumn and winter (October to February)
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Recommended Combo: Pair with a visit to a traditional market or other local food-making experiences
Sugar-coated haws are a flavorful memory of China—simple yet full of warmth. We invite you to try making this sweet treat yourself and let the crisp sugar shell and the tangy-sweet taste of hawthorn become a vivid part of your journey through China.
Pro Tip: The key is boiling the syrup until it forms fine threads when lifted with a spoon. Let the coated skewers cool flat to achieve a perfect, unbroken sugar shell.
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