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Eating 

Mooncake

时间:2016/8/27 9:05:54 作者:learnmorechina 来源: 查看:40 评论:0
What is mooncake? When can we eat mooncake? Why Chinese like mooncake? Learn More China now share some idea for mooncake. Welcome to share your idea for mooncake with us. 

Monncake in Chines is 月饼.It is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (Zhongqiujie). The festival is for lunar worship and moon watching, when 
mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.It is a kind of cookie with various fillings and different artistic patterns on the surface depicting the legends of the festival. Generally, it is round, as the Mid- Autumn Festival is a time for family reunion, and “round” has a similar pronunciation with “reunion” in Chinese. During the festival, people sacrifice these cookies to the moon as offerings, eat them for celebration and present them to 
relatives and friends for good wishes.

History
As early as the Shang (17th century BC - 1046 BC) and Zhou (1046 - 256 BC) dynasties in what 
today are Jiangsu and Zhejiang provinces, there was a kind of “grand preceptor cookie” thick at the center and thin at the edge, which was the “first ancestor” of the moon cake. 
In the Han Dynasty (202 BC - 220 AD), sesame and walnuts were introduced into China, and round cookies filled with these ingredients appeared. In the Tang Dynasty  (618 - 907 AD), the name “moon cake” was used for the first time and gradually became well-known nationwide. It was not until the Ming Dynasty (1368 - 1644 AD) that the custom of eating these cookies during the Mid-Autumn Festival formed. It was also during this period that the cookie makers printed the famous story “Chang E’s Flying to the Moon” on the moon cake, which made the cookie much more popular among common people and gradually a must for the Mid-Autumn Festival.

mooncakeTraditionally, moon cakes are divided into four types: Guangdong-style, Suzhou-style, Beijing-style and Yunnan-style, and the fillings are usually five kernels, lotus seed paste, sweet bean paste, jujube paste, and egg yolk. Nowadays, more and more ingredients are used in making moon cakes and they are classified into various types based on places of origin, flavors, fillings, crust and shapes. 

Tips 
Moon cakes are usually oily, so a cup of tea is a perfect "mate”. Generally, oolong is the best choice for salty ones and flower tea for sweet ones.Although these cookies are delicious and bring nutrition to the human body, some people , such as diabetics, over-weight people, kids and seniors, should not eat too many or avoid them completely. They are high-calorie food containing not only much oil, but also sugar or salt.

The mooncakes are so delicious, so how to choose mooncakes? Now, choose mooncake with Learn 
More China: 
1. Shape: The surface and side of a good moon cake are slightly convex. The pattern is clear; the fillings have not leaked and there are no air bubbles.
2. Color: Choose those with a glossy and golden-yellow surface and ivory yellow sides. Avoid those with black burnt circle at the bottom.
3. Feel: Good cakes are soft rather than hard.
4. Aroma: It should be delicious with no bad odor.
5. If possible, buy from large supermarkets or stores and choose the well-known brands.Storage
Shop for Buying Festival Cakes1. Keep in a cool, dry, ventilated place and avoid storage in direct sunlight or near sources of heat. Moon cakes contain rich oil and sugar, so both heat and humidity can cause them to go bad.
2. Store them in a separate place so they don't pick up odors from other foods.
3. Handle gently. Some types of the cookies, such as Yunnan-style, have soft, loose crusts. Any mishandling may break them.
4. Generally, five kernel moon cakes can be kept for about 15 days at a temperature below 25℃ and those filled with sweet bean paste, lotus seed paste and jujube paste less than 10 days; if the temperature is higher than 30℃, the storage period should be no longer than 7 days; for fillings of fresh meat, chicken shreds and ham, one should buy them just before eating.

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