August 7th is the beginning of the autumn season. Although there is still more than a month before the Mid-Autumn Festival, the southern Fujian mooncake, which has been the protagonist of the festival and has been passed down for thousands of years, has quietly appeared in Xiamen. According to legend, in the Tang Dynasty more than 1,300 years ago, when Chen Yuanguang, the "Holy King of Kaizhang", came to southern Fujian, his wife carefully prepared dry food because he could not go with him, and wrapped the dough with mochi, taro and egg yolk, as a full stomach on Chen Yuanguang's march. Delicious food, this is the embryonic form of the southern Fujian moon cake.

  Yang Xiaoming, who has more than 20 years of experience in making shortbread, told reporters that today’s southern Fujianese mooncakes are based on the traditional handmade cake making skills and fully upgraded the raw materials to launch large mooncakes suitable for modern tastes. They need to be kneaded. There are eight manual processes, stuffing, stamping, and baking. Except for baking using a Taiwan tunnel oven, the remaining steps are all done by hand, and machinery cannot be replaced. Today, Yang Xiaoming leads a team of more than 80 people to make more than 10,000 Hokkien mooncakes by hand every day. He hopes that this ancient craft can be energized by incorporating new ingredients such as New Zealand Anjia butter, French Roquette maltose, Tongan Ma duck salted egg yolk and Fuding betel nut taro mash, supplemented by Taiwanese baking technology. (Reporter Li Siyuan)

Editor in charge: [Wang Kai]