Tanghulu

Tanghulu, a traditional Chinese snack, involves skewering fruits onto bamboo sticks and dipping them into a syrup made from maltose. When exposed to air, the syrup quickly hardens, creating a crunchy coating.

Commonly enjoyed during the winter in northern China, it's often made with hawthorn fruits, providing a delightful mix of crispiness, sourness, and sweetness.

Nowadays, this delicacy is gaining popularity not only in Japan and South Korea but also in many cities across the United States. It has sparked the interest of numerous food enthusiasts who are eager to try making it at home. To enhance everyone's success in recreating this treat, I've compiled some common issues that people often encounter. Let's take a look!

1.Why does the dipped syrup easily melt?

It's all about getting the syrup's consistency just right. If the syrup isn't thick enough, it will melt easily. You might need to simmer it a bit longer, but be cautious not to overcook, as this can make the syrup bitter. To test the consistency, drop a small amount of syrup into cold water; it should quickly solidify and be crispy when bitten without sticking to your teeth. If it's not there yet, continue simmering until it reaches the desired thickness.

2.How long can finished Tanghulu last?

The shelf life of finished Tanghulu depends on the storage method and environment.

Generally, they can be kept at room temperature for about 36 hours. However, in warmer conditions, it's advisable to store them in the refrigerator. When wrapped in plastic wrap and placed in the fridge's crisper drawer, they can last for about 2 days. If stored in the freezer, they can last for over 15 days.

It's important to note that while Tanghulu can be frozen for longer preservation, extended storage may affect their texture and flavor. Therefore, it's recommended to consume them earlier for the best taste experience.

3.How to clean the pot after boiling syrup?

When sugar solidifies at the bottom of the pot, avoid scraping it off forcefully as it may damage the coating. Instead, try adding some water to the pot and bring it to a boil. The sugar will naturally dissolve in the hot water. Once done, simply pour out the water, and your pot should be clean.

The syrup coating on Tanghulu contains a high amount of sugar. Consuming excessive amounts can lead to an intake of too much sugar. Therefore, it's recommended to limit consumption to one skewer at a time and no more than twice a week.

Please note: Individuals with high blood sugar, stomach ulcers, gastroesophageal reflux symptoms, or elderly individuals should try to consume them sparingly.