Description
'Hong Guo' refers to Hawthorn berries, a red fruit native to Northern China. An intensely tart, fresh (or dried) berry, cored and boiled with massive amounts of rock sugar and water until it forms a thick, ruby-red syrup. A traditional Beijing winter dessert.
Restaurants serving Chao Hong Guo (Stir-fried Hawthorn Berries)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh Hawthorn berries
- Rock sugar
- Water
Instructions
- [Authentic Recipe]
- Wash fresh Hawthorn berries. Use a special hollow tube (or thick straw) to punch straight through the center, cleanly extracting the core and seeds. (*This coring is the most tedious step).
- In a wok (or clay pot), combine the berries, just enough water to cover, and a massive amount of rock sugar (Bing Tang)—about half the weight of the berries.
- Bring to a boil, then simmer gently on low.
- Boil for 20-
- mins until the natural pectin melts from the fruit, fusing with the sugar water into a 'thick, ruby-red syrup'.
- Stop the heat right before the berries fall apart. Chill and serve in a glass bowl.
Learn more Spice, substitutes, tips
Key spices
Translucent sweetness of rock sugar、Sharp hawthorn acidity
Substitutes at Japanese supermarkets
Candied cranberries / Strawberry compote
Pairing
Hot Jasmine Tea / After a greasy meal
Trivia
[Trivia] Hawthorn possesses potent medicinal properties that 'aggressively aid meat digestion'. Therefore, it is beloved as a 'natural stomach medicine' to cleanse the palate and soothe the gut after heavy meals like Peking Duck or Mutton Hot Pot.
Eating tips & etiquette
[Unique Eating] Served chilled in a small bowl as a post-meal dessert, eaten with a spoon. The berry's intense tartness is coated in rock sugar, creating a supreme 'Sweet! Sour!' contrast in your mouth.
Allergen
None