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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.

During the Tang Dynasty, the custom of admiring the moon during the Mid-Autumn Festival gradually gained popularity. The embryonic form of mooncakes began to appear. Most prototypes of Tang Dynasty mooncakes were round. They resemble the shape of the moon, reflecting the ancient Chinese people's observation of nature and their yearning for beautiful things. The production process of mooncakes in the Tang Dynasty was improved based on the Han Dynasty "Hu Bing". The early prototype of mooncakes in the Tang Dynasty was primarily consumed by the imperial court and noble classes. As a precious food, they were used in ceremonies such as rewards, banquets, and sacrifices. In these contexts, mooncaked were not only a delicacy but also symbols of status and prestige, embodying the luxury and refined tastes of the court and nobility.

The term "Mooncake" first appeared in the "Mengliang Lu"("Record of Dreams in Liang"), written by Wu Zimu during the Southern Song Dynasty. By this period, mooncakes had become a common type of pastry. They were available alongside various other flavored pastries in markets for customers to purchase at any time, without obvious seasonal restrictions. Historical records indicate that Southern Song Dynasty mooncakes used fillings containing ghee and sugar. The addition of ghee made the crust crispier, while sugar enhanced their sweetness and enriched their flavor. The emergence of mooncakes in the Song Dynasty laid the foundation for the evolution of their cultural connotations and significance during the Mid-Autumn Festival. Over time, mooncakes gradually became associated with the theme of family reunion on the Mid-Autumn Festival. They evolved into a vital component of Mid-Autumn culture.

During the Yuan Dynasty, mooncakes gradually gained popularity among the common people and became one of the essential foods for the Mid-Autumn Festival. By this time, their production techniques and flavors had grown more diverse. In addition to traditional sweeet varieties, savory moonckaes filled with ingredients like meat and nuts emerged. In the Ming Dynsty, mooncakes became an official festival food for the Mid-Autumn Festival. And the craftsmanship was increasingly sophisticated, which has been documented in the writings of scholars. The Qing Dynasty marked a pivotal period in the development of mooncakes, which are built on previous traditions. Qing-era mooncakes' production saw continuous innovation and improvement, with significant enhancements in both variety and quality. In the imperial court, the making process of mooncakes was highly meticulous, using premium ingredients and featuring elegant designs. Meanwhile, in rurala and urban areas, distinct regional styles of mooncakes emerged. A thriving landscape appeared in the market of mooncakes.

In modern times, with the development of society, the improvement in living standards, and the blending of food cultures, flavors of mooncakes have become more diverse than ever. Mooncakes are continuously innovated. Classic traditional flavors like red bean paste, lotus seed paste, and five-nut remain popular. In addition, an array of novel and unique flavors have emerged, catering to consumers' personalized preferences. What's more, as people's health awareness has grown, there is a higher demand for the health attributes of mooncakes. To meet this need for healthier options, many low-sugar, low-fat, and sugar-free mooncakes have entered the market.

传统节日美食：月饼

引言

月饼，这一造型精美、口味多样的传统糕点，在中国饮食文化的长河中占据着举足轻重的地位。每逢中秋佳节，圆圆的月饼与皎洁的明月遥相呼应，成为合家团圆、共享天伦的象征。从物质层面看，它是满足味蕾的美食；从精神层面讲，它承载着深厚的文化内涵与民族情感。深入研究月饼所蕴含的中华文化，有助于我们更好地理解传统习俗的价值，传承和弘扬中华优秀传统文化。

月饼的起源与发展

月饼的历史源远流长，其起源可追溯至商周时期的“太师饼”。 相传，“太师饼”是为纪念商朝纣王的太师闻仲而制作的一种边薄心厚的饼。在商周时期，武王伐纣，纣王派太师闻仲率兵抵御。为了解决行军途中的粮食问题，闻仲制作了这种甜味糕饼作为行军干粮。这种饼制作工艺相对简单。由于其独特的口感和重要的历史背景，“太师饼”逐渐在民间流传开来，成为当时人们喜爱的一种食品。它的出现，标志着中国古代饼食文化的开端，对后来月饼及其他饼类食品的发展产生了深远的影响，被视为月饼的“始祖”。

汉代，随着张骞出使西域，中原地区与西域的交流日益频繁，引入了芝麻、胡桃等食材，这为月饼的制作带来了新的变革，“胡饼”应运而生。“胡饼”以胡桃仁为馅，是一种圆形饼，其制作工艺在“太师饼"的基础上有所改进。制作时，先将面粉与水、油等混合，揉制成面团，然后将胡桃仁等馅料包裹其中，再将面团擀成圆形，表面上撒上芝麻，放入炉中烤制而成。这种饼的出现，丰富了古代饼食的种类，其独特的口感和风味深受人们喜爱。

唐代，中秋赏月之风渐盛，月饼的雏形也在这一时期开始出现。唐代月饼雏形的形状大多为圆形，这与月亮的形状相似，体现了古人对自然的观察和对美好事物的向往。其制作工艺在汉代胡饼的基础上有所改进。唐代月饼雏形主要在宫廷和贵族阶层中使用，作为一种珍贵的食品，用于赏赐、宴请和祭祀等场合。在这些场合中，月饼不仅是一种美食，更是一种身份和地位的象征，体现了宫廷和贵族阶层的奢华和品味。

月饼之名，最早见于南宋吴自牧的《梦粱录》。在南宋时期，月饼已作为一种常见的点心存在，且与其他各种花色的饼类一同，在市场上随时可供顾客选购，并无明显的时令限制。据记载，宋代月饼的馅料中含有酥油和糖，酥油的加入使月饼的外皮更加酥脆，而糖的使用则增添了甜味，丰富了口感。宋代月饼的出现，为后来月饼在中秋节的文化内涵和地位的演变奠定了基础。随着时间的推移，月饼逐渐与中秋节的团圆主题相结合，成为中秋文化的重要组成部分。

到了元代，月饼在民间逐渐流行开来，成为中秋节的重要食品之一。这一时期，月饼的制作工艺和口味逐渐丰富，其种类不仅包括传统的甜味月饼，还出现了一些加入肉类、坚果等食材的咸味月饼。明代，月饼成为中秋节正式的应节食品，且制作技艺越发成熟，在文人的笔下也多有记载。清代是月饼发展的重要时期，清代月饼的制作工艺在继承前代的基础上，不断创新和改进，品种和质量都有了显著的提升。在宫廷中，月饼的制作十分讲究，用料精良，造型美观。而在民间，不同地区形成了各具特色的月饼流派，月饼市场呈现出一派繁荣景象。

进入近现代，随着社会的发展和人们生活水平的提高，以及饮食文化的交流融合，月饼的口味呈现出前所未有的多样化，创新步伐不断加快。除了豆沙、莲蓉、五仁等传统经典口味持续受到欢迎外，各种新颖独特的口味层出不穷，满足了不同消费者的个性化需求。除此之外，人们的健康意识不断提高，对月饼的健康属性也提出了更高的要求。为了满足消费者对健康食品的需求，市场上出现了许多低糖、低脂、无糖的月饼。

不同地区的月饼特色

月饼的制作工艺较为复杂，从原料准备到成品出炉，每一个环节都蕴含着古人的智慧与匠心。从岭南地区的广式月饼到江南水乡的苏式月饼，从彩云之南的滇式月饼到京华之地的京式月饼，不同地区的月饼凭借着独特的原料选择、制作工艺和风味口感，形成了各具特色的饮食文化符号。这些特色鲜明的月饼不仅承载着一方百姓的味蕾记忆，更蕴含着当地独特的历史文化与风俗民情。

广式月饼是目前市场上最为常见的月饼流派之一，以其皮薄馅大、口感细腻的特点而闻名于世。广式月饼的制作工艺精细，注重细节和技巧。在制作过程中，对面粉的选择、糖浆的熬制、馅料的调配、烘烤的火候等都有严格的要求。其馅料丰富多样，有莲蓉、蛋黄、五仁等。其中，莲蓉蛋黄月饼是广式月饼的经典代表，深受消费者喜爱。除了传统的口味，广式月饼还有许多创新口味，如巧克力莲蓉月饼、水果月饼、饼皮月饼等。这些创新口味的广式月饼，满足了消费者不同口味的需求，为广式月饼的发展注入了新的活力。

苏式月饼起源于苏州，是中国南方地区的传统特色月饼，以其松酥不腻、口感丰富的特点而倍受喜爱。苏式月饼的酥皮制作工艺独特，是其区别于其他月饼的重要标志。苏式月饼的馅料搭配独特，既有甜馅，也有咸馅。甜馅以玫瑰、豆沙、百果等为主；咸馅以鲜肉、虾仁、火腿等为主。鲜肉月饼是苏式月饼的一大特色，咸香的肉馅与酥脆的外皮相结合，口感丰富，深受消费者喜爱。

滇式月饼是云南地区的特色月饼，以其甜咸适中、风味独特的特点而闻名。云腿月饼是滇式月饼的代表品种，除了云腿月饼，滇式月饼还有其他特色品种，如鲜花月饼、玫瑰豆沙月饼等。滇式月饼的制作工艺注重保留食材的原汁原味，在制作过程中，尽量减少对食材的加工和处理，以保证月饼的口感和风味。随着电商的发展，滇式月饼的销售范围不断扩大，越来越多人能够品尝到这种美味的月饼。

京式月饼是北京地区的传统月饼，也是北方月饼的典型代表，承载着丰富的地域文化内涵。它以酥软且富有层次感的饼皮著称，饼面上常常印有精美的花纹，造型古朴典雅。馅料多选用传统的枣泥、豆沙、自来红、自来白等，甜咸交织，口味醇厚，在制作自来白月饼时，通常会在饼面上盖上红色的印章，这不仅是一种装饰，更是京式月饼的传统标志之一，体现了其深厚的文化底蕴。京式月饼承载着北京地区的历史记忆和民俗风情，是北京人中秋节不可或缺的美食。

除了广式、苏式、滇式、京式月饼外，中国还有许多其它地区特色月饼，例如潮汕地区的潮式月饼、台湾地区的台式月饼以及安徽地区的徽式月饼等。这些月饼各具特色，不仅丰富了中国月饼的品类，也体现了不同地区的饮食文化和风俗习惯。它们以其独特的口感和文化内涵，深受当地人民的喜爱，也吸引了越来越多的外地游客品尝和购买。在传承和发展过程中，这些特色月饼不断创新和改进，适应市场需求和消费者口味的变化，为中国月饼文化的繁荣作出了重要贡献。