Dongbei Bing Tang Hulu

Bing tang hulu are the iconic street snack of northern China — fresh hawthorn berries (shanzha) or other fruits skewered on bamboo sticks and coated in a crackly amber sugar shell. Originally sold by street vendors in Harbin and Shenyang winter markets, the snap of the sugar glass and the tart-sour fruit beneath is unforgettable.

Serves: 4 (makes about 8 skewers)

Ingredients

• 400g (14 oz) fresh hawthorn berries (shanzha) or crab apples, washed and stems removed
• 300g (1½ cups) granulated sugar
• 120ml (½ cup) water
• 1 tsp light corn syrup or rice syrup (to prevent crystallisation)
• Bamboo skewers

Instructions

1. Pit the hawthorn berries by pushing a chopstick through each one from stem to blossom end. Thread 4–5 berries tightly onto each bamboo skewer. Set on a parchment-lined tray.
2. Combine the sugar, water, and syrup in a small heavy-bottomed saucepan. Stir briefly to dissolve, then cook over medium-high heat without stirring. Use a pastry brush dipped in cold water to wash down any sugar crystals on the sides of the pan.
3. Cook until the syrup reaches 150–155°C (302–311°F) on a candy thermometer — the hard-crack stage — about 12–15 minutes. The syrup should be pale golden.
4. Working quickly, tilt the pan and dip each skewer into the hot syrup, rotating to coat evenly. Hold skewers upright for 5 seconds to let excess drip, then place on the parchment-lined tray.
5. The coating sets in under 2 minutes as it cools. Serve immediately or within 2 hours for the crunchiest shell.

Cook's Notes: Humidity is the enemy of bing tang hulu — the sugar coating softens quickly in warm or wet conditions. Work on a dry, cool day for best results. Mandarin segments, strawberries, and grapes also work wonderfully on these skewers. A candy thermometer is strongly recommended.