The production of Sugar-Coated Berry includes fruit stringing, sugar boiling, sugar dipping, cooling and other steps. Among them, fresh and full hawthorn, grapes, strawberries, cherry tomatoes, etc. with uniform size are used for fruit skewers; When boiling sugar, according to the ratio of sugar to water of 2:1,boil it on strong fire for 20 minutes until the syrup can be slightly pulled out; Dipping sugar is very skillful, and fruit skewers should be wrapped with a thin and uniform layer of sugar to be successful; Cooling is to put the fruit skewers dipped in sugar on the water board and cool them for two or three minutes, so as to finish the final shaping of Sugar-Coated Berry.

Sugar-Coated Berry is also called sugar-coated haws, in Tianjin it is also called sugar duner, and in Fengyang, Anhui it is called sugar balls. Sugar-Coated Berry is a traditional snack in China, which originated in the Southern Song Dynasty. It is made by stringing wild fruits with bamboo sticks and dipping them in maltose syrup, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold.

During the Song Dynasty, the ancient practice was started. The Chronicle of Yanjing Years Old records that Sugar-Coated Berry used bamboo sticks, which were permeated with hawthorn, begonia fruit, grapes, yam, walnut kernel and bean paste, and dipped in rock sugar, which was sweet, crisp and cold. Teahouses, theaters, streets and alleys can be seen everywhere, and now it has become a traditional snack in China. Sugar-Coated Berry has the functions of appetizing, caring skin, increasing intelligence, relieving fatigue and clearing away heat. ?