At the table
Let it cool, then tear or cut off small pieces; the syrup coating is sticky.
Contains wheat; peanut oil and honey may be used. Let the hot syrup cool before eating.
Sweetness and syrup blends vary; some recipes also include honey.
The fried pastry is coated with maltose syrup, giving it a sweet, sticky surface; its portion can be shared in small pieces after cooling.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Sweetness and syrup blends vary; some recipes also include honey.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet brown sugar and maltose syrup.
- Chili heat
- Texture
- Soft and tender with a glossy, sticky surface.
- How it’s made
- Layer fermented wheat dough around brown-sugar dough, fold into an ear shape, deep-fry and soak in warm maltose syrup.
Sweetness and syrup blends vary; some recipes also include honey.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: Beijing Tourism describes it as a common Beijing snack and provides a Beijing shop listing; no exclusive origin/current supply claimed.
Ask if they have it first
请问你们有糖耳朵吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Why a Beijing sweet is called “sugar ears”
This account describes a tradition or story, rather than an established historical fact.
Tang er duo gets its name from a finished shape said to resemble an ear. Beijing food lore places this syrupy fried sweet in autumn, winter and spring, noting that summer heat can make the malt syrup run and the pastry harder to eat.
