{"id":5759,"date":"2025-05-21T17:10:56","date_gmt":"2025-05-21T09:10:56","guid":{"rendered":"https:\/\/www.silkdivas.com\/blog\/?p=5759"},"modified":"2025-05-29T15:25:49","modified_gmt":"2025-05-29T07:25:49","slug":"the-misunderstood-tang-guozi-a-cultural-heritage-mistaken-for-something-else","status":"publish","type":"post","link":"https:\/\/www.silkdivas.com\/blog\/index.php\/2025\/05\/21\/the-misunderstood-tang-guozi-a-cultural-heritage-mistaken-for-something-else\/","title":{"rendered":"The Misunderstood \u201cTang Guozi\u201d: A Cultural Heritage Mistaken for Something Else"},"content":{"rendered":"\n

China is not only home to the rich tradition of Hanfu clothing, but also boasts a long and flavorful culinary history. While we’ve previously explored ancient staples and traditional drinks, one area we haven\u2019t touched on much is snacks and desserts. So today, let’s talk about Tang Guozi<\/strong> (\u5510\u83d3\u5b50)\u2014 a traditional treat so obscure that even many Chinese people have never heard of it.<\/strong><\/strong><\/p>\n\n\n\n

You might have seen Tang Guozi featured during the CCTV Mid-Autumn Festival Gala, where it was introduced as a delicacy dating back to the Tang Dynasty \u2014 complete with young women dressed in traditional Tang dynasty clothing<\/a> presenting the treats.<\/p>\n\n\n\n

But surprisingly, this sparked some confusion and controversy. Some Chinese netizens even joked, \u201cDid the Tang Guozi company sponsor this? It\u2019s not even an official intangible cultural heritage!<\/strong>\u201d And it wasn\u2019t just a local debate\u2014 the overseas media accounts also joined the promotion. Meanwhile, Japanese netizens were quick to comment: \u201cIsn\u2019t this just wagashi<\/strong>?\u201d<\/p>\n\n\n\n

So what\u2019s really going on here? Let\u2019s take a closer look and untangle the history and identity behind Tang Guozi.<\/p>\n\n\n\n

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\u2160. The Origin of the Word “Guozi”<\/h2>\n\n\n\n

Let\u2019s start with the term guozi itself. The character \u201c\u83d3\u201d (gu\u01d2) originally referred to fruit<\/strong>, as seen in Shiji \u00b7The Biography of Shusun Tong<\/em>, where it says, \u201cIn ancient times, there was a spring ritual of tasting fruits \u2014 now cherries are ripe and ready for offering.\u201d The Eastern Han scholar Ying Shao further explained, \u201cFruits from trees are called guo (\u83d3); from vines or grasses, luo (\u84cf).\u201d So at its core, guo meant \u201cfruit.\u201d<\/p>\n\n\n\n

Over time, the term guozi evolved beyond just fruit. By the Ming dynasty, it began to refer to sweets and snacks. In the painting Summer Scene of a Traveling Vendor<\/em> (\u300a\u590f\u666f\u8d27\u90ce\u56fe\u300b), one of the vendor’s signs reads: \u201cPremium<\/strong> Guozi<\/strong> from Shanglin, served icy water<\/strong> with jade pitchers\u201d \u2014 clearly marketing some sort of fancy refreshments or treats.<\/p>\n\n\n\n

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In Japan, the word kashi<\/strong> took on a more expansive meaning. Due to the country’s limited access to fresh fruits and challenges in preserving them, people began drying fruit<\/strong>, grinding it into powders<\/strong>, and mixing it with rice flour<\/strong> to create more shelf-stable confections<\/strong>. Over time, the concept of kashi came to include a wide range of sweets, from cakes to candies.<\/p>\n\n\n\n

In fact, according to early Japanese texts like the Wamy\u014d Ruijush\u014d<\/em>, the prototype of what we now call wagashi<\/strong> (traditional Japanese sweets) originated from simple rice cakes like mochi\/\u3082\u3061<\/strong> \u2014 one of the earliest forms of processed food in Japan.<\/p>\n\n\n\n

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\u2161. Types of Wagashi (Traditional Japanese Sweets)<\/h2>\n\n\n\n

Wagashi comes in many forms<\/strong>, and the most common way to categorize them is by their moisture content:<\/p>\n\n\n\n

Dry wagashi <\/strong>(higashi): Less than 20% water content.<\/p>\n\n\n\n

Fresh wagashi<\/strong> (namagashi): More than 40% water content.<\/p>\n\n\n\n

Semi-fresh wagashi<\/strong> (han-namagashi): Somewhere in between the two.<\/p>\n\n\n\n

The most refined type is called j\u014dnamagashi\/\u3058\u3087\u3046\u306a\u307e\u304c\u3057<\/strong>, often made with smooth white bean paste<\/strong> and carefully crafted by hand using detailed carving techniques<\/strong>. Once hardened, they\u2019re easier to store and are often used for ceremonial offerings<\/strong> or traditional celebrations<\/strong>.<\/p>\n\n\n\n

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\u2162. Common Misunderstandings<\/h2>\n\n\n\n

1. Nerikiri \u2260 Tang Guozi<\/h4>\n\n\n\n

Let\u2019s clear this one up \u2014 nerikiri <\/strong>is just one style of wagashi made with smooth white bean paste and glutinous rice flour, often molded into seasonal shapes<\/strong>. But today, when people say “Tang Guozi”, they\u2019re usually referring to nerikiri-style confections. <\/p>\n\n\n\n

Thanks to historical dramas like\u00a0A Dream of Splendor<\/em>, these delicate treats have gained popularity and are often mislabeled as “Tang Guozi,” with some even calling \u201cguozi\u201d a form of intangible heritage. However, the sweets shown in those dramas are more accurately various traditional Chinese pastries, and some media started mixing terms like “Song Guozi” (\u5b8b\u83d3\u5b50), further blurring the lines.<\/p>\n\n\n\n

It\u2019s important to clarify that the nerikiri-style wagashi<\/strong> we often see today are not<\/em> originally from the Tang Dynasty. The confections that actually made their way to Japan during the Tang era were primarily fried sweets<\/strong>, as fried treats had a longer shelf life and were easier to preserve during travel.<\/p>\n\n\n\n

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If we\u2019re trying to draw a connection between today\u2019s nerikiri and Tang-era desserts, the more accurate comparison would be with the flour-based sweets that became popular in the Ming and Qing dynasties<\/strong>, when Chinese pastry culture truly flourished. Interestingly, it was around the same time in Japan\u2019s Edo period<\/strong> that the refined form of nerikiri wagashi as we know it was developed. These were later reintroduced to China \u2014 and that\u2019s what many people today mistakenly identify as \u201cTang guozi\u201d.<\/p>\n\n\n\n

Another clue comes from Japanese tea culture: Before the Edo period<\/strong>, Japanese tea confections were mostly fruits, mochi (rice cakes), and steamed buns<\/strong>. Nerikiri-style wagashi only became widespread in late Edo<\/strong>, when the price of sugar \u2014 a key ingredient in these delicate sweets \u2014 finally dropped and made such confections more accessible.<\/p>\n\n\n\n

2. Tang Guozi \u2260 Sweets from the Tang Dynasty<\/h4>\n\n\n\n

First of all, the white<\/strong> kidney bean<\/strong> \u2014 a key ingredient in nerikiri wagashi \u2014 actually originated in the Americas and only spread to Asia after Columbus\u2019s second voyage. It wasn\u2019t until the mid-Edo period in Japan that white kidney bean-based sweets started to be made. Later on, Japanese domestic ingredients and Chinese substitute material came into use.<\/p>\n\n\n\n

In Japan, the term \u201cTang sweets\u201d (\u5510\u83d3\u5b50) has been used to refer to confections that came from China, but this \u201cTang\u201d is more like how we say \u201cChinatown\u201d today \u2014 it doesn\u2019t specifically mean the Tang Dynasty. The term “Tang” is more like a label used to describe something foreign or imported.<\/p>\n\n\n\n

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Interestingly, in China, there are currently no national-level intangible cultural heritage listings related specifically to \u201csweets\u201d or \u201c\u83d3\u5b50\u201d in official heritage registries (though local provincial or city records are less clear).<\/p>\n\n\n\n

So, if we want to authentically recreate Tang Dynasty desserts, the best approach is to study historical texts and documents<\/strong>. However, the commercially popular sweets we see today \u2014 easy to make and visually appealing \u2014 are quite far from the true craftsmanship and artistry of traditional Chinese culture.<\/p>\n\n\n\n

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China has a rich variety of beautiful and delicious \u201ctea snacks,\u201d but these are rarely called \u201ckashi\u201d (\u83d3\u5b50). Instead, they go by names like cakes, rolls, pastries, and sticky rice treats. <\/p>\n\n\n\n

\u2163. Some Historical Evidence<\/h2>\n\n\n\n

Back to the topic: during the Tang and Song dynasties, tea gradually developed into a standalone commercial beverage, and the snacks served alongside it began to develop their own unique styles. The term \u201ccha guo\u201d (tea snacks) actually originated in the Tang dynasty, marking the early formation of tea-time treats. The famous poet Bai Juyi wrote in his Record of Gratitude for Tea Snacks<\/em> (\u8c22\u6069\u8d50\u8336\u679c\u7b49\u72b6): <\/p>\n\n\n\n

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\u201cToday, the esteemed official Du Wenqing respectfully presented tea snacks, preserved pears, and other gifts according to the imperial decree\u2026\u201d<\/p>\n<\/blockquote>\n\n\n\n

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Archaeological finds in China have even uncovered actual \u201ctea snacks<\/strong>\u201d from the Tang Dynasty<\/strong>, providing solid evidence that these were a type of wheat-based food. One such artifact is currently housed in the Xinjiang Museum \u2014 and yes, it\u2019s still \u201cresting\u201d there on display. \u2191 \u2191 \u2191<\/p>\n\n\n\n

During the Ming and Qing dynasties, tea culture flourished, and snacks became an essential part of the tea-drinking experience. In the Ming Dynasty, teahouses offered a wide range of seasonal and time-specific treats. <\/p>\n\n\n\n

A text from the era, Miscellaneous Notes from the Bamboo Islet Studio<\/em> (\u300a\u7af9\u5c7f\u5c71\u623f\u6742\u90e8\u300b), lists tea snacks made with wheat flour, rice flour, smartweed flowers, white sugar, and sugar wraps<\/strong> \u2014 all primarily intended as accompaniments to tea.<\/p>\n\n\n\n

By the Qing Dynasty, this tradition evolved even further. The famed food writer Yuan Mei included many exquisite snack recipes in his culinary collection The Suiyuan Recipes<\/em> (\u300a\u968f\u56ed\u98df\u5355\u300b). One example is Bamboo Leaf Zongzi<\/strong>, made by boiling glutinous rice wrapped in bamboo leaves, forming a small pointed shape like a baby water caltrop.<\/p>\n\n\n\n

Another is the Xiao Meiren Snack (\u8427\u7f8e\u4eba), named after a talented woman outside the south gate of Yizhen city who was known for her delicate creations \u2014 buns, cakes, dumplings \u2014 all dainty, adorable, and \u201cas white as snow.\u201d.<\/p>\n\n\n\n

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There is a type of dried wagashi called “Rakugan.” According to the Zhu Shi Shunshui Tanqi<\/em> (\u300a\u6731\u6c0f\u821c\u6c34\u8c08\u7eee\u300b, 1708), the name “Rakugan” is derived from the pronunciation of a snack called “Ruanluogan” in China’s Ming Dynasty. <\/p>\n\n\n\n

Additionally, a flower-carving technique used in “Suzhou Ship Pastries,” which was popular during the Ming and Qing dynasties, shares similarities with the Japanese “nerikiri” technique, though it uses glutinous rice rather than white kidney beans as the main ingredient.  <\/p>\n\n\n\n

Summary<\/h2>\n\n\n\n

To summarize, can we really say “Wagashi” have no connection to China? After all, the techniques for making pastries, sugar refining, and even pastry carving likely originated in China. That said, it\u2019s undeniable that wagashi have developed unique Japanese cultural characteristics over time. <\/p>\n\n\n\n

The Wagashi is broad and does include desserts introduced from China. So claiming an “origins theory” isn\u2019t necessarily deceptive<\/strong>, but it\u2019s absurd to vaguely attribute all kashi to the Tang Dynasty and attempt to claim Chinese Tang Dynasty tea pastry intangible cultural heritage through “nerikiri kashi.”<\/p>\n\n\n\n

I\u2019ve even had someone mistake my hanfu<\/a> for a kimono while walking down the street! That\u2019s why cultural education and awareness are so important. If you\u2019re curious or have thoughts, feel free to share in the comments!<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

China is not only home to the rich tradition of Hanfu clothing, but also boasts a long and flavorful culinary history. While we’ve previously explored ancient staples and traditional drinks, one area we haven\u2019t touched on much is snacks and desserts. So today, let’s talk about Tang Guozi (\u5510\u83d3\u5b50)\u2014 a traditional treat […]<\/p>\n","protected":false},"author":4,"featured_media":5792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories-about-ancient-chinese-people"],"yoast_head":"\nThe Misunderstood \u201cTang Guozi\u201d: A Cultural Heritage Mistaken for Something Else - Silk Divas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.silkdivas.com\/blog\/index.php\/2025\/05\/21\/the-misunderstood-tang-guozi-a-cultural-heritage-mistaken-for-something-else\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Misunderstood \u201cTang Guozi\u201d: A Cultural Heritage Mistaken for Something Else - Silk Divas\" \/>\n<meta property=\"og:description\" content=\"China is not only home to the rich tradition of Hanfu clothing, but also boasts a long and flavorful culinary history. 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While we’ve previously explored ancient staples and traditional drinks, one area we haven\u2019t touched on much is snacks and desserts. So today, let’s talk about Tang Guozi (\u5510\u83d3\u5b50)\u2014 a traditional treat […]","og_url":"https:\/\/www.silkdivas.com\/blog\/index.php\/2025\/05\/21\/the-misunderstood-tang-guozi-a-cultural-heritage-mistaken-for-something-else\/","og_site_name":"Silk Divas","article_published_time":"2025-05-21T09:10:56+00:00","article_modified_time":"2025-05-29T07:25:49+00:00","og_image":[{"width":600,"height":300,"url":"http:\/\/www.silkdivas.com\/blog\/wp-content\/uploads\/2025\/05\/184.jpg","type":"image\/jpeg"}],"author":"xuezixuan2025","twitter_card":"summary_large_image","twitter_misc":{"Written by":"xuezixuan2025","Est. reading time":"9 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