Our Story

Chanbaiwei — 馋百妹 — was born from a craving that couldn't be satisfied.

Our founder grew up eating tanghulu on winter streets in China — the kind of memory that lives in your hands and your teeth, not just your head. The crack of the sugar. The cold fruit underneath. The steam rising off the vendor's cart in freezing air.

When she came to the United States, she brought that memory with her. And when she couldn't find tanghulu that tasted like home, she learned to make it herself.

What started as a personal mission became something bigger: a way to share one of China's most beloved street foods with New York and New Jersey — for people who grew up eating it, and for everyone who hasn't tried it yet.

Every skewer at Changbaiwei is made fresh, by hand, in front of you. We use whole fruit. We cook our sugar fresh at every market. No shortcuts. No artificial flavors. Just the real thing.

Some things don't need to be improved. They just need to travel.