Bought mooncakes yesterday and the bag it came with says 月来月好, which sounds exactly the same as the phrase 越来越好 (yue4lai2yue4hao3; to get better and better) but the character 越 has been replaced with 月 (moon)
[Hanfu · 漢服]The past and present of “eating mooncakes during the Mid-Autumn Festival”
As the Mid-Autumn Festival/Zhong Qiu Jie 中秋节 is coming, let us learn how “mooncakes/月饼” became an iconic traditional food of the Mid-Autumn Festival
🌕🥮Mooncake/月饼🥮🏮
A mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節).The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals.
Mooncakes were originally used as offerings to worship the moon god.
Worshiping the moon is a very old custom in China. It is actually a worship activity for the “moon god” by the ancients. Eating mooncakes and appreciating the moon during the Mid-Autumn Festival are indispensable customs for celebrating the Mid-Autumn Festival in all parts of China. Mooncakes symbolize reunion. People regard them as festive food, use them to worship the moon, and give them to relatives and friends.
Cultural relics believed to be the predecessor of mooncakes were unearthed:
Mooncakes, traditionally offered as a tribute to the Moon Goddess, have a long and rich history. The term “mooncake” was first recorded in the Southern Song Dynasty in Wu Zimu’s <梦梁录/Meng Liang Lu>.
Over time, mooncakes merged with various regional culinary traditions, giving rise to different styles such as Cantonese, Shanxi, Beijing, Suzhou, Chaozhou, and Yunnan mooncakes, all of which are beloved by people across China：
Mooncakes truly became associated with the Mid-Autumn Festival during the Ming Dynasty. In the writings of Liu Ruoyu 刘若愚, a eunuch during the reigns of the Wanli and Chongzhen emperors, he mentioned in his prison work Zhuozhong Zhi 《酌中志》(Vol. 20, “Brief Record of Culinary Preferences”): “八月宫中赏秋海棠、玉簪花。自初一日起，即有卖月饼者。加以西瓜、藕，互相馈送。西苑鹿藕。至十五日，家家供月饼瓜果，候月上焚香后，即大肆饮啖，多竟夜始散席者。如有剩月饼，仍整收于干燥风凉之处，至岁暮合家分用之，曰‘团圆饼’也”
Translation：
“In August, the palace hvaing event yo appreciates autumn crabapple blossoms. From the first day of the month, mooncakes are sold,it accompanied by watermelons and lotus roots, and are exchanged as gifts.By the fifteenth day, every household offers mooncakes and fruits in worship, waiting for the moon to rise before burning incense and feasting lavishly, with some gatherings lasting all night. If there are leftover mooncakes, they are stored in a dry and cool place until the end of the year, when the whole family shares them, calling them ‘reunion cakes.’
In the Qing Dynasty, there were books that detailed the methods of making mooncakes. For example, Zeng Yi, a female writer and female doctor in the late Qing Dynasty, recorded the "Method of Making Crisp Mooncakes” in her book “Zhongkuilu”: “Use white ash flour, half of which is steamed in a steamer, and no water vapor is seen; the other half is raw, and kneaded with lard and cold water. Then, mix the steamed flour with lard. Use a ball of raw oil flour, and wrap a small ball of cooked oil flour inside; use a rolling pin to roll it into a cup-sized shape, fold it into a square; roll it into a ball again, and fold it into a square again; then wrap the filling. Use a cake stamp to stamp it, and put it on the stove to cook. For the oil-flavored filling, use cooked flour, sugar, walnuts, etc., and add a little sesame oil, so that it will not fall apart.” The method is very similar to today’s Suzhou-style mooncakes.
