Chinese hawthorn (Crataegus pinnatifida) is a deciduous tree native to northern and northeastern China, widely cultivated for its small, bright red, tart fruit. The fruit is commonly used in Chinese cuisine, most notably in the preparation of traditional snacks such as tanghulu (candied hawthorn skewers) and haw flakes (pressed hawthorn sweets).
Hawthorn is also processed into jams, jellies, and beverages, including a sweet-sour drink known as shanzha cha. In Chinese culinary practice, hawthorn has been utilized to aid digestion, especially in meat dishes, due to its purported enzymatic properties.