User:Cheng Sixiang

2024 MTI Cheng Sixiang Mooncake

Traditional Festival Food: Mooncake

Introduction

Mooncakes are a kind of a traditional pastry with exquisite shapes and diverse flavors. They hold a pivotal position in the long history of Chinese food culture. During the Mid-Autumn Festival, the round mooncakes echo the bright full moon, symbolizing family reunion and the joy of sharing harmonious moments together. On a physical level, they carry profound cultural connotations and national emotions. A deep study of the Chinese culture embedded in mooncakes helps us better understand the value of traditional customs. Then we can better inherit and promote the excellent traditional Chinese culture.

The Origin and Development of Mooncake

The history of mooncakes is long and profound. Its origin can be traced back to the "Taishi Bing"(Grand Preceptor's Cake) during the Shang and Zhou dynasties. According to legend, "Taishi Bing" was a type of pastry with thin edges and a thick center created in memory of Wen Zhong, the Grand Preceptor of King Zhou in the Shang Dynasty. During the Shang and Zhou periods, when King Wu of Zhou launched a campaign against King Zhou of Shang, the latter dispatched Grand Preceptor When Zhong to lead troops in defense. To solve the food shortage during military marches, Wen Zhong invented this sweet pastry as portable rations for soldiers. This pastry has a relatively simple production process. Due to its unique taste and significant historical background, "Taishi Bing" gradually spread among ordinary people and became a popular food at the time. Its emergence marked the beginning of ancient Chinese pastry culture, exerting a profound influence on the development of later mooncakes and other pastries. It is widely regarded as the "ancestor" of mooncakes. During the Han Dynasty, Zhang Qian's mission to the Western Regions increased exchanges between the Central Plains and the Western Regions. Ingredients such as sesame and walnuts were introduced. These sparked new innonvations in pastry-making, giving rise to "Hu Bing"(Barbarian Pastry). Made with walnut kernels as filling,"Hu Bing" was a round pastry whose production process improved upon that of the earlier "Taishi Bing". To make it, flour was first mixed with water and oil to form a dough. Walnut kernels and other fillings were then wrapped inside, after which the dough was rolled into a round shape, sprinkled with sesame seeds on the surface, and baked in an oven. The emergence of this pastry enriched the variety of ancient Chinese baked goods. Its unique taste and flavor made it widely popular.