月饼背后的故事

On this very special day, moon cakes are definitely the star on the dinner table for people across China. And here in the capital, the unique Beijing-style moon cakes have satisfied the taste buds of locals for generations.

They may not look as fancy as Cantonese-style moon cakes, but the Beijing versions have their own unique features.

The handmade, hard-crusted moon cakes are made of rock sugar, walnut kernels, pumpkin seeds and qinghongsi, or candied tangerine peel slices.

"The most popular ones among Beijingers are zilaihong and zilaibai. Zilaihong uses red sugar in the dough, while zilaibai uses white sugar. The taste is simple but pure," said Chi Xiangdong, former Owner of Dao Xiang Cun.

And there’s an interesting story behind zilaibai and zilaihong.

Legend has that long ago a serious plague hit Beijing.

To help the sick people, Chang’e the mythical Moon Goddess sent her servant the Jade Rabbit, which made two kinds of medicine, one red and one white.

The medicine gradually evolved into zilaibai and zilaihong moon cakes, which preserved the red and white colors.

Although it’s just a legend, ever since then, zilaibai and zilaihong moon cakes have always been linked to rabbits.

"It’s actually a kind of toy for the kids, but it evokes memories from the past and definitely adds more fun to the festival," Chi Xiangdong said.

Now, with more variations of moon cakes on the market, traditional Beijing moon cakes have begun to fade from public view.

However, for some, the memories the cakes represent are the most precious.

"When I was a boy, I always yearned for holidays so I could eat the moon cakes. Over the years, it has remained my favourite."

"It’s like a routine for us to eat them during the festival. I think the red circle imprinted on zilaihong moon cakes symbolizes a better future."

Just like the quadrangles deep inside the Hutongs, traditional Beijing-style moon cakes may appear to be a bit plain, but under that simplicity is the purest taste of the Mid-Autumn tradition.