In northern Chinese cuisine, ripe Crataegus pinnatifida fruits are used in the desserts tanghulu and shanzhagao. It is also used to make the traditional candies haw flakes and haw rolls, as well as candied fruit slices, jam, jelly, and wine. It is also traditionally used as a finishing ingredient in Cantonese sweet and sour sauce, although it has since been partially supplanted by ketchup

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拍攝者： Ugobaer