Shenchi moon cake: the taste of the years baked by the earthen stove
In Xinzhou, Shanxi, there is a kind of moon cake baked with a earthen stove hidden between mountains and rivers, which is Shenchi moon cake. According to Master Lu, the inheritor of Shenchi Moon Cake, Lujia Cake Shop has been making Shenchi Moon Cake since the Ming Dynasty, and it is the 26th generation in his generation. An unremarkable moon cake, handed down from generation to generation, must rely on the unique three treasures of Shenchi-Shenchi water, sesame oil and the stove side to make a crisp but not greasy taste. This also requires that the moon cakes in Shenchi must be hand-made and baked in a newly-built stove, so as to be crispy and not greasy, with a touch of grass fragrance. What worries Master Lu is that in modern times, as Shenchi moon cakes entered the market, many people used mechanization to produce Shenchi moon cakes in large quantities, which increased the output, but made Shenchi moon cakes lose their original flavor.
Beijing-style moon cakes: Five-kernel stuffing is very particular.
In the past two years, there have been many jokes about Wuren moon cakes on the Internet, but in ancient times, Wuren moon cakes were only eaten by palaces and dignitaries. Now, the most exquisite way to make Wuren moon cakes is the Beijing-style moon cakes in Daoxiang Village. Under the explanation of the sixth generation of non-genetic inheritors in Daoxiang Village, we realized how exquisite these five kernels of Beijing-style moon cakes are. In order to keep the aroma of nuts and not destroy their nutrition, the nuts in the stuffing will be baked at low temperature first, then mixed with oil noodles, and then rolled out and cut into small squares by hand, the size is the same and the weight is about 25 grams. In terms of material selection, the walnut kernel in the stuffing is the best walnut in Fenyang, Shanxi Province, with thick skin and thick meat, while the green red silk comes from Guilin and is made only of mature orange peel, and the rose is picked in Shandong at four or five o'clock ... In a small piece of five-kernel stuffing, it seems to be wrapped in national flavor.
Cloud-legged moon cakes: inheriting skills and conscience.
There has always been a dispute between the north and the south, and the moon cakes with ham stuffing in Yunnan are no exception. Master Yang, the seventh generation inheritor of Jiqingxiang Yuntui Moon Cake, told us that Jiqingxiang Yuntui Moon Cake is a must-have delicacy for old Kunming people and a symbol of Yunnan flavor. Therefore, for thousands of years, Ji Qingxiang has been adhering to the "front shop and back factory" model, providing stores with the freshest cloud-legged moon cakes. As an inheritor, he inherited not only the skill of making moon cakes with cloud legs, but also the persistence and conscience of his predecessors when making moon cakes. In his view, a century-old shop should cherish feathers, so it never dares to be short of weight, and insists on hand-made and genuine products, so that all customers can eat a sweet, salty, crisp, solid and chewy authentic Yunnan-style moon cake.
There are many kinds of moon cakes all over China. What are the advantages of these three kinds of moon cakes being classified as intangible food? Let's wait for Jiangxi Satellite TV's Invisible Food at 2 1:25 this Thursday night to find out.