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Well, I suppose everyone knows what tanghulu or candied hawthorns are except for me. In case I'm not the only one who is unfamiliar with it, here's what Wikipedia says about it:|What a terrifically cool treat!
The fruits of the species Crataegus pinnatifida (Chinese Hawthorn), which are tart, bright red, and resemble small crabapple fruits, are used to make many kinds of Chinese snacks, including haw flakes and tánghúlú (糖葫芦, literally "sugar gourd", consisting of candied hawthorn fruits on bamboo skewers). This latter food is popular with children in northern China, where it is a traditional winter snack. The fruits, which are called shānzhā (山楂) in Chinese, are also used to produce jams, jellies, juices, alcoholic beverages, and other drinks.
The sharp tangy quality in food is called acidity.
That's an interesting statement, actually. Usually, it's the other way around: the sweetness (from sugar) of Pepsi or Coke mask or hide the acidity in the soft drink.