Sugar-preserved osmanthus. [Photo/Tide News]

Hangzhou marks the start of winter with a timeless treat: sugar-preserved osmanthus.

Late-blooming osmanthus carries the final warmth of autumn, and turning its delicate flowers into sweet syrup, cakes, or jams has been a centuries-old way to capture that fleeting fragrance.

In Hangzhou, this tradition blends culinary skill with cultural memory. Each jar involves careful selection, slow sugaring, and meticulous handling, ensuring the osmanthus aroma and gentle sweetness remain intact.

A spoonful in tea or porridge brings a fragrant, comforting taste of autumn — a warm, nostalgic indulgence that brightens the cold winter days.

Sugar-preserved osmanthus is a perfect match with traditional Chinese pastries. [Photo/VCG]