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More than just a food item, mooncakes have become an indispensable cultural symbol during the Mid-Autumn Festival in China. Legend says these round cakes were created by the moon goddess, associated with worship and the wish for a fulfilling life. With a history of over 3,000 years, mooncakes have evolved from an offering to a symbol 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 (approximately 1600 to 1046 BC), originating in the provinces of Jiangsu and Zhejiang. Initially, these cakes were called "taishi," in honor of a Grand Tutor who is believed to have invented them. With their round shape, thin edges, and thick interior, the cakes were not only offerings to the moon but also carried profound meaning of balance and completeness.
Chinese people often give mooncakes as gifts when visiting friends and family during the Mid-Autumn Festival.
Today, mooncakes have become incredibly diverse in form and flavor. The rich fillings reflect differences in local culinary cultures and traditions, ranging from traditional flavors to modern creations. Among them, the 10 most popular fillings include: roasted pork with grains, red bean, lotus seed, fruit and vegetable, chocolate, green tea, cream, cream cheese, seafood, and snow skin cake (Hong Kong-style mochi).
Throughout China, mooncakes come in many different styles and flavors depending on the region.
Although the market offers hundreds of varieties, Chinese mooncakes are mainly categorized into four main types, known as the "Four Great Famous Mooncakes": the Cantonese style, the Beijing style, the Suzhou style, and the Chaoshan style, along with the emergence of several other local styles.
Cantonese-style mooncakes
Originating from the Guangdong and Guangxi regions during the Song Dynasty (approximately 960-1279), Guangdong-style mooncakes are considered the most representative and widely popular type of mooncake globally. They are characterized by their thin, golden-brown crust and 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 (approximately 960-1279).
The surface of the cake is pressed using wooden or plastic molds, depicting intricate images such as the moon, jade rabbit, chrysanthemum, lotus flower, or auspicious characters like "Reunion," "Happiness," and "Longevity." These patterns are not merely decorative but also carry feng shui significance, serving as good wishes for the recipient.
Chaoshan-style mooncakes, from a region of Guangdong in southeastern China, where many ethnic Chinese from Malaysia, Singapore, Thailand, and other countries reside.
Shanghai-style mooncakes
Shanghai mooncakes, also known as Su-style mooncakes, originate from the Yangtze River Delta region surrounding Shanghai, with a history spanning over a thousand years. Their most distinctive feature is the multi-layered, thin, crispy, and buttery crust, somewhat resembling a butter cookie. The surface is often brushed with a thin layer of egg wash for a glossy finish and sprinkled with roasted sesame seeds for added aroma.
Originating from Shanghai, this pastry symbolizes the full moon and family reunion, with a diameter of approximately 8-10 cm.
Although Shanghai-style mooncakes have diverse fillings such as lotus seeds, red beans combined with salted egg yolks, offering a rich yet not overly sweet flavor, this type of mooncake is also famous for its savory fillings, especially pork and high-end seafood like sea cucumber, abalone, and shark fin. This is what sets it apart from other popular sweet mooncakes.
Additionally, the surface of the cake is topped with roasted sesame seeds to enhance the aroma.
Shenchi Mooncakes (Shanxi Style)
Having impressed Emperor Kangxi with its remarkably long shelf life, Shenchi mooncakes are a quintessential brand of mooncakes in northern China and have been recognized as an intangible cultural heritage. Local people in Shenchi County, Shanxi Province, pay particular attention to the water source and sesame oil used in their production.
Mooncakes made in Shenchi County, Shanxi Province, once surprised Emperor Kangxi because they could be preserved for a long time.
The pastry shell is made from wheat flour, sesame oil, and water characteristic of the region. The filling is a rich combination of various ingredients such as candied orange peel, radish, papaya, walnuts, peanuts, raisins, sesame seeds, sugar, and rose powder. After baking, the pastry has a crispy crust and is often stored in ceramic jars to preserve its flavor and quality for a long time.
Yunnan-style mooncakes
A specialty of Yunnan province, this pastry boasts a unique culinary style. It has a harder, drier crust, focusing on a distinctive filling that sets it apart from other types of pastries. There are two main varieties: one features diced Tuyen Uy ham simmered in honey, offering a unique sweet and savory flavor; the other has a filling of fresh rose petals or other edible flowers, encased in the pastry crust.
The ham and honey filling is the highlight, combining the rich, savory flavor of premium ham with the delicate sweetness of honey, creating a unique and unforgettable taste. Nuts like walnuts and melon seeds can be added for extra richness. The sweet and savory flavors blend perfectly, reflecting the regional character. This type of pastry is suitable for those who appreciate novelty and uniqueness in Chinese cuisine.
Despite differences in crust texture and filling flavor, all these mooncake varieties share a common meaning: they symbolize completeness, fulfillment, and are an indispensable gift that unites family members during the Mid-Autumn Festival.
