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More than just a food, mooncakes have become an indispensable cultural symbol during the Chinese Mid-Autumn Festival. Legend has it that these round cakes were created by the Moon Goddess, associated with the worship and wishes for a fulfilling life. With a history of more than 3,000 years, mooncakes have evolved from a sacrificial offering into a gift of love, an invisible thread connecting family members on the night of the full moon.
The history of Chinese mooncakes dates back to the Shang and Zhou dynasties (circa 1600–1046 BC), originating in the provinces of Jiangsu and Zhejiang. They were originally called “taishi,” in honor of a Grand Preceptor who is said to have invented them. Round in shape, with a thin rim and thick filling, the mooncakes were not only offerings to the moon, but also held profound meanings of balance and fullness.
Chinese people often give moon cakes as gifts when visiting friends and family during the Mid-Autumn Festival.
Today, mooncakes have become extremely diverse in form and flavor. The rich fillings reflect the differences in local cultures and culinary traditions, from traditional flavors to modern creations. Among them, the 10 most popular fillings include: roasted pork, grains, red beans, lotus seeds, fruits and vegetables, chocolate, green tea, ice cream, cream cheese, seafood and snow skin (Hong Kong-style mooncakes).
Across China, mooncakes come in many different styles and flavors depending on the region.
Although the market has hundreds of varieties, Chinese mooncakes are mainly classified into four main lines, dubbed the "Four Famous Mooncakes": Cantonese style, Beijing style, Suzhou style and Chaoshan style, with the emergence of several other local styles.
Cantonese-style mooncakes
Originating in the Guangdong and Guangxi regions during the Song Dynasty (circa 960-1279), Cantonese-style mooncakes are considered the most representative type of mooncake and are widely popular around the world. They are characterized by a thin, golden-brown crust with sweet fillings such as lotus seeds, mung beans or red beans, often combined with one or two rich salted egg yolks.
Cantonese-style mooncakes originated in the Guangdong and Guangxi regions during the Song Dynasty (circa 960-1279).
The surface of the cake is pressed with a wooden or plastic mold, engraved with delicate images such as the moon, jade rabbit, chrysanthemum, lotus, or words with good meanings such as "Reunion," "Happiness," "Longevity." These patterns are not only decorative but also have feng shui meaning, wishing the recipient well.
Chaoshan-style mooncakes, a region of Guangdong in southeastern China, where many ethnic Chinese from Malaysia, Singapore, Thailand... come to live
Shanghai-style mooncakes
Shanghai mooncakes, also known as Su-style mooncakes, originated in the Yangtze River Delta region around Shanghai, with a history of more than a thousand years. The most prominent feature of this type of mooncake is its thin, crispy, fatty, multi-layered crust that resembles a butter cookie. The surface is often brushed with a thin layer of egg to create a glossy shine and sprinkled with roasted sesame seeds to enhance the aroma.
The cake originated from Shanghai, symbolizing the full moon and family reunion, about 8-10 cm in diameter.
Although Shanghai cakes have a variety of fillings with lotus seeds, red beans combined with salted egg yolks, giving them a rich but not too sweet taste, this cake line is also famous for its salty fillings, especially pork and high-class seafood such as sea cucumber, abalone, shark fin. This is the unique feature that differentiates it from other popular cakes.
In addition, the surface of the cake also has roasted sesame seeds to enhance the aroma.
Than Tri Mooncake (Son Tay Style)
Having impressed Emperor Kangxi with its incredible ability to be preserved for a long time, Shenchi Mooncakes are a representative brand of mooncakes in northern China and have been recognized as an intangible cultural heritage. The local people in Shenchi County, Shanxi Province, pay special attention to the water and sesame oil used to make the cakes.
Moon cakes made in Shenchi County, Shanxi Province once surprised King Kangxi because they could be kept for a long time.
The crust is made from wheat flour, sesame oil and water typical of the region. The filling is a rich combination of many ingredients such as candied orange peel, radish, papaya, walnuts, peanuts, raisins, sesame, sugar and rose powder. The baked cake has a crispy crust and is usually stored in a ceramic jar to preserve its flavor and quality for a long time.
Yunnan-style mooncakes
A specialty of the Yunnan region, with a unique culinary style. The cake has a harder, drier crust, focusing on the characteristic filling to create a difference from other types of cakes. This type of cake has two main types: one is filled with diced Tuyen Uy ham and honey, bringing a unique sweet and salty flavor; the other type is filled with fresh roses or other edible flowers, wrapped in the cake crust.
The ham and honey filling is the highlight, combining the rich salty taste of premium ham with the sweet taste of honey, creating a unique and unforgettable flavor. Nuts such as walnuts and melon seeds can be added to increase the richness. The salty and sweet flavors blend together, imbued with regional identity. This type of cake is suitable for those who love the novelty and uniqueness of Chinese cuisine.
Although different in crust texture and filling flavor, all of these mooncake lines share a common meaning: they are symbols of fullness, fulfillment, and an indispensable gift, connecting family members every Mid-Autumn Festival.
