Mooncakes, as one of China’s traditional delicacies, are closely tied to the Mid-Autumn Festival, symbolizing reunion and deep nostalgia for one’s hometown. Their history can be traced back to the Tang Dynasty, where they were initially used as offerings to the Moon Goddess, and gradually evolved into an essential food for the festival. By the Song Dynasty, mooncakes formally became a festive food and were given their current name. During the Ming and Qing dynasties, they firmly established their central role in the celebrations of the Mid-Autumn Festival and have been passed down to this day.
The main ingredients for making mooncakes include flour, lard, sugar, and egg yolks. The finished product has a soft and flaky crust with moderate sweetness, being neither too greasy nor lacking in traditional flavor. Due to differences in production techniques and ingredient choices across regions, various styles of mooncakes have emerged: Cantonese mooncakes are renowned for their thin skin and rich filling with moderate sweetness, while Suzhou-style mooncakes emphasize the crisp layers of the crust and the rich aroma of the filling, offering a distinct texture.
Beyond being mere food, mooncakes carry profound cultural significance, serving as a material embodiment of the Chinese people’s sentiments of reunion and nostalgia. On the night of the Mid-Autumn Festival, families share mooncakes while admiring the bright moon, using this custom to convey the importance of family reunions and the transmission of traditional culture.
