Tanghulu is a traditional fruit snack typically made of fruits coated in a clear, crystalized sugar shell. Over the past year, this classic street food hailing from north China has become one of the trendiest desserts among young people in the Republic of Korea (ROK). Data show that, as of October, the number of tanghulu shops in the ROK had increased tenfold within a year.

Part of the reason why tanghulu has become a hit is its successful adaptation to Korean tastes. In an effort to address rising concerns over the snack's high sugar content, tanghulu franchises have opted for a thinner layer of sugar. These franchises have also combined tanghulu with a wide range of Korean delicacies. Hawthorn berries, strawberries, grapes and other regular options have been swapped for tteokbokki (Korean rice cakes) and yakgwa (a deep-fried biscuit made with honey and ginger).

It remains unclear as to whether this fad will last. But the tanghulu craze does speak to a larger trend that sees Chinese food, as well as other forms of Chinese culture, extend its fame to other parts of the world.

This is an edited excerpt of an opinion piece first published in Global Times on November 16