Cantonese Cuisine · FFET10016
Cantonese-Style Mooncake Making
Cantonese-style mooncake making entered the national heritage list in 2008, with fillings mainly of lotus-seed paste, bean paste and salted egg yolk.
A woman cuts a roast goose into pieces on a round wooden block beside a small dish of sauce, a clay pot of slow-cooked soup steams nearby, a basket holds ginger, scallion and coriander, and a lake and hills lie beyond.
The regional cooking of Guangdong, Hong Kong and Macau, prized for live, fresh ingredients and light flavours.
The item on the China Intangible Cultural Heritage website that corresponds to Cantonese-style mooncakes is named “Traditional Mooncake-Making Craft (Anqi Cantonese Mooncake Making)”. It is a traditional craft declared by Guangdong Anqi Food Co., Ltd. and was added to the second batch of the national representative list in 2008. The item page says the fillings are mainly lotus-seed paste, bean paste and salted egg yolk, and that the finished cake has a thin skin and a generous filling, soft, moist and glossy.