Black Sesame Stuffed Earth Mooncake [Anhui Suixi Specialty]

What is black sesame filled earth mooncake? Authentic Anhui Suixi specialty: Black sesame filled earth mooncake

Content summary:Do you want to know what black sesame filled earth mooncake is? This article is a detailed introduction toAnhui Suixi specialty - black sesame filled earth mooncakes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on black sesame filled earth mooncakes. The full text takes about 9 minutes to read, mainly including the basic introduction of black sesame filled earth mooncakes and the nutritional value of black sesame filled earth mooncakes? What are the product characteristics of black sesame filled earth mooncakes? How did the history of black sesame filled mooncakes come about? Wait

Basic Introduction to Black Sesame Stuffed Earth Mooncakes

Anhui Earth Mooncakes are rich in fillings and have a rich traditional flavor, which has been passed down in people's hearts for a long time. On the eve of the Mid Autumn Festival, many shops in Huaibei that specialize in selling sesame oil mooncakes line up one after another, and the owners' faces are filled with the prosperity and joy of the peak season; And other small vendors ride their bikes through streets, markets, or communities, gathering the taste buds of people along the city's texture

The old street in Linhuan Town may be the best source we can find when tracing back this delicious food. This is not only because there are numerous handmade workshops selling fragrant oil mooncakes on the old street, but also because the authentic production techniques of Linhuan mooncakes are still preserved here. Due to the different sects of each family, many well-known masters have passed away one after another, and now no one can say exactly when the mooncake craftsmanship in this town originated

"Three materials are used to make oil and sugar noodles, and neatly stacked in a tile jar. Water is poured into a mold and burned in the fire, and the iron furnace is used to stir fry the charcoal. The filling and fruit are even more unique, and the fish and bean piles are arranged in a staggered manner." Qian Feng, a calligrapher and painter in the Qing Dynasty, used simple and clean text to outline the primitive techniques for making mooncakes, and many mooncake shops in Linhuan Town still follow this process to this day. The process of kneading, pinching, rolling, filling, and finally shaping and baking is all carried out by manual collaboration of workers. Some thriving workshops can sell over 3000 kilograms per day during peak seasons, with a maximum of four to five thousand kilograms. In order to cope with the situation of supply shortage, the workers in Wu Yanming's store are busy from four or five in the morning to over ten in the evening every day

As a classic variety highly praised in the era of material scarcity, fillings such as honey dates, green and red silk, and rock sugar have gradually faded from the secret recipe of Li Erhong's generation of mooncake makers, giving way to low sugar, crispy and soft ingredients. This is a conscious effort made by a simple dietary tradition to adapt to modern market demands. From the initial mud brick stove, to the later iron bucket stove, and now to the electric oven, time-honored mooncake workshops have gone through a process of upgrading their baking tools. Generation after generation of mooncake makers have been adapting to the taste of Mid Autumn Festival at different temperatures

"Three materials are used to make oil and sugar noodles, and neatly stacked in a tile jar. The water is molded into a mold and burned in the fire, and the iron furnace is used to stir fry the charcoal. The filling and fruit are even more unique, and the fish and bean piles are arranged in a staggered manner." Qian Feng, a calligrapher and painter in the Qing Dynasty, used simple and clean text to outline the primitive techniques for making mooncakes, and many mooncake shops in Linhuan Town still follow this process to this day. The process of kneading, pinching, rolling, filling, and finally shaping and baking is all carried out by manual collaboration of workers. Some thriving workshops can sell over 3000 kilograms per day during peak seasons, with a maximum of four to five thousand kilograms. In order to cope with the situation of supply shortage, the workers in Wu Yanming's store are busy from four or five in the morning to over ten in the evening every day

As a classic variety highly praised in the era of material scarcity, fillings such as honey dates, green and red silk, and rock sugar have gradually faded from the secret recipe of Li Erhong's generation of mooncake makers, giving way to low sugar, crispy and soft ingredients. This is a conscious effort made by a simple dietary tradition to adapt to modern market demands. From the initial mud brick stove, to the later iron bucket stove, and now to the electric oven, time-honored mooncake workshops have gone through a process of upgrading their baking tools. Generation after generation of mooncake makers have been adapting to the taste of Mid Autumn Festival at different temperatures