Hawthorn in syrup 炒红果
Hawthorn in syrup is featured among the local specialties of Beijing.
Red hawthorn fruit is cooked in sugar syrup until tender. Its tartness makes this a refreshing traditional dessert.
How it is made
Hawthorn fruit is cleaned, usually cored, and gently cooked with sugar and water until the syrup clings to it. Careful cooking keeps recognizable fruit pieces rather than turning everything into a jam.
Flavour & texture
Its sweetness is balanced by pronounced hawthorn tartness, with soft flesh and a glossy coating. Chilled servings feel particularly refreshing after fatty dishes.
Local roots & traditions
Chaohongguo is a traditional Beijing sweet made from the same tart fruit used for classic tanghulu.
How to order Hawthorn in syrup
Start with a small bowl and check for any remaining stones.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Chaogan 炒肝 →
Pork intestines and pieces of liver cook in a glossy, starch-thickened broth with plenty of garlic. Despite the name, the finished dish is ladled into a bowl rather than served as a dry liver stir-fry. Expect soft offal, a gelatinous gravy and a pronounced garlic aroma. It is richly savory rather than delicately seasoned.
Sour-plum drink 酸梅汤 →
Smoked dried plums are simmered with sugar and ingredients such as hawthorn; recipes may also include licorice or dried citrus peel. The strained drink is usually cooled before serving. It combines smoky fruit, firm acidity and sweetness rather than tasting like ordinary fresh-plum juice. Different shops vary considerably in concentration and sugar.
Questions before you order
What name should I show when ordering?
Show 炒红果 for Hawthorn in syrup. Start with a small bowl and check for any remaining stones.
Sources & reading
Recipes and servings vary between kitchens.