As the Mid-Autumn Festival approaches, the mooncake takes center stage. This iconic pastry is more than just a delicious treat; it’s a symbol of reunion, a bearer of legends, and a canvas for regional culinary artistry. Let’s delve into the fascinating story of the mooncake.
1. The Legendary Origin: A Secret Message
The most enduring legend traces the mooncake back to the late Yuan Dynasty (1271-1368). The Han Chinese, seeking to overthrow the Mongol rulers, used mooncakes as a clever means of communication.
Under the guise of distributing cakes for the Mid-Autumn Festival, revolutionaries hid secret messages inside the pastries. These messages coordinated a rebellion that ultimately led to the founding of the Ming Dynasty.
While this is a beloved tale, the history of round, moon-shaped cakes actually predates this period, with roots in ancient rituals honoring the moon goddess Chang’e.
2. Evolution Through Dynasties
• Tang Dynasty (618-907): The earliest forms of mooncakes were simple, round pastries offered as sacrifices to the moon during autumn ceremonies. They were often made with flour and sweet fillings like honey.
• Song Dynasty (960-1279): The term “mooncake” first appeared in written records. These cakes became more elaborate and were enjoyed by ordinary people during festivals, not just as offerings.
• Ming & Qing Dynasties (1368-1912): Mooncakes evolved into their more recognizable form. The crust became thinner and more delicate, and fillings diversified to include lotus seed paste, red bean paste, and salted egg yolks. They became an integral part of Mid-Autumn celebrations, exchanged as gifts to symbolize unity and prosperity.
3. A Taste of Regions: Mooncake Diversity
Today, mooncakes vary widely across China, reflecting local ingredients, tastes, and traditions. Here are some notable varieties:
• Cantonese Mooncakes (Southern China): Perhaps the most famous style globally. They have a thin, tender crust and rich, dense fillings such as lotus seed paste, red bean paste, or five kernels (a mix of nuts and seeds). A salted duck egg yolk is often added in the center to represent the full moon.
• Su-style Mooncakes (Jiangsu & Zhejiang): Known for their flaky, layered crust, similar to puff pastry. The fillings are usually sweeter and can include jujube paste or winter melon paste.
• Beijing-style Mooncakes (Northern China): These have a thicker, chewier crust and are often filled with red bean paste, jujube paste, or mixed nuts. They are typically smaller in size.
• Yunnan-style Mooncakes: A unique variety featuring a soft, cake-like texture. Popular fillings include ham and rose petals, offering a sweet-savory flavor profile.
• Snow Skin Mooncakes: A modern, chilled variation. Made with glutinous rice flour, the crust is soft and white like snow. They come in various fruity and creamy flavors and are often kept refrigerated. From its humble beginnings as a ritual offering to its status as a beloved national delicacy, the mooncake has journeyed through centuries, carrying with it stories, traditions, and the warmth of family gatherings. This Mid-Autumn Festival, as you savor a slice, remember that you’re not just eating a pastry—you’re tasting a piece of Chinese history.