Mooncake - wikipedia Mooncake For the American marshmallow confection, see Moon pie. This article has multiple issues. Please help improve it or discuss these issues on the talk page. ( Learn how and when to remove these template messages ) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( November 2013 ) This article possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. ( November 2013 ) Mooncake Mooncake Type Pastry Course Dessert Place of origin China Main ingredients Crust : lard or vegetable oil Filling : red bean or lotus seed paste Food energy ( per 100 g serving ) Approximately 1,000 calories ( 4,200 kJ ) kcal Cookbook : Mooncake Media : Mooncake Mooncake Traditional Chinese 月餅 Simplified Chinese 月饼 Hanyu Pinyin yuèbĭng Literal meaning Moon cake / biscuit Transcriptions Standard Mandarin Hanyu Pinyin yuèbĭng Wade -- Giles yüeh - ping IPA ( ɥêpìŋ ) Wu Romanization ( ɲyɪʔ piɲ ) Gan Romanization Ngiet7 biang3 Hakka Romanization Ngat biang Yue : Cantonese Yale Romanization yuht béng Jyutping jyut6 beng2 Southern Min Hokkien POJ go̍eh - pián A mooncake ( simplified Chinese : 月饼 ; traditional Chinese : 月餅 ; pinyin : yuè bĭng ; Jyutping : jyut6 beng2 ; Yale : yuht béng ) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival ( 中秋 節 ). The festival is for lunar appreciation and moon watching, when mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals. Typical mooncakes are round pastries, measuring about 10 cm in diameter and 3 -- 4 cm thick. This is the Cantonese mooncake, eaten in Southern China in Guangdong, Hong Kong, and Macau. A rich thick filling usually made from red bean or lotus seed paste is surrounded by a thin ( 2 -- 3 mm ) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by tea. Today, it is customary for businessmen and families to present them to their clients or relatives as presents, helping to fuel a demand for high - end mooncakes. Due to China 's influence, mooncakes and Mid-Autumn Festival are also enjoyed and celebrated in other parts of Asia. Mooncakes have also appeared in western countries as a form of delicacy. Contents 1 General description 2 History 2.1 Mid-Autumn Festival 2.2 Ming revolution 2.3 Fortune cookie 3 Traditional styles 3.1 Fillings 3.2 Crusts 3.3 Regional variations in China and Taiwan 4 Contemporary styles 4.1 Fillings 4.2 Crusts 5 Use in other countries 5.1 Malaysia 5.2 Indonesia 5.3 Japan 5.4 Vietnam 5.5 Thailand 5.6 Singapore 6 Types 7 See also 8 References 9 External links General description Mooncake with lotus seed paste Most mooncakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center as the symbol of the full moon. Very rarely, mooncakes are also served steamed or fried. Traditional mooncakes have an imprint on top consisting of the Chinese characters for `` longevity '' or `` harmony '', as well as the name of the bakery and the filling inside. Imprints of the moon, Lady Chang'e on the moon, flowers, vines, or a rabbit ( symbol of the moon ) may surround the characters for additional decoration. History Mid-Autumn Festival The festival is intricately linked to legends of Chang E, the mythical Moon Goddess of Immortality. According to the Liji, an ancient Chinese book recording customs and ceremonies, the Chinese Emperor should offer sacrifices to the sun in spring and the moon in autumn. The 15th day of the 8th lunar month is the day called `` Mid-Autumn ''. The night on the 15th of the 8th lunar month is also called `` Night of the Moon ''. Under the Song Dynasty ( 420 ), the day was officially declared the Mid-Autumn Festival. Because of its central role in the Mid-Autumn festival, mooncakes remained popular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as ' Mooncake Festival '. Ming revolution There is a folk tale about the overthrow of Mongol rule facilitated by messages smuggled in moon cakes. Mooncakes were used by the Ming revolutionaries in their effort to overthrow the Mongolian rulers of China at the end of the Yuan dynasty. The idea is said to have been conceived by Zhu Yuanzhang and his advisor Liu Bowen, who circulated a rumor that a deadly plague of `` Hóuzi chuánwěi jíbìng de '' was spreading and that the only way to prevent it was to eat special mooncakes, which would instantly revive and give special powers to the user. This prompted the quick distribution of mooncakes. The mooncakes contained a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month. Another method of hiding a message was to print it on the surfaces of mooncakes ( which came in packages of four ), as a simple puzzle or mosaic. To read the message, each of the four mooncakes was cut into four parts. The resulting 16 pieces were pieced together to reveal the message. The pieces of mooncake were then eaten to destroy the message. Fortune cookie Many view the mooncake hidden messages to be a precursor to the modern day fortune cookie. By adding the covert element to the myths of the fortune cookie some have found more meaning behind the simple treat. This led to the act of removing and replacing the fortune inside without breaking for an added bit of good luck. On the other hand, as the fortune cookie originated in either Japan or the USA, there may in fact be no link to mooncakes. Traditional styles Fillings Cut mooncake showing lotus seed paste filling around the ( crumbled ) egg yolk `` moon '' Many types of fillings can be found in traditional mooncakes according to the region 's culture : Lotus seed paste ( 蓮蓉, lían róng ) : Considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler. Sweet bean paste ( 豆沙, dòu shā ) : A number of pastes are common fillings found in Chinese desserts. Although red bean paste, made from azuki beans, is the most common worldwide, there are regional and original preferences for bean paste made from mung beans, as well as black beans, known throughout history. Jujube paste ( 棗泥, zǎo ní ) : A sweet paste is made from the ripe fruits of the jujube ( date ) plant. The paste is dark red in color, a little fruity / smoky in flavor, and slightly sour in taste. Depending on the quality of the paste, jujube paste may be confused with red bean paste, which is sometimes used as a filler. Five kernels ( 五 仁, wǔ rén ) : A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes differ from region to region, but commonly used nuts and seeds include : walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. In addition, the mixture will usually contain candied winter melon, jinhua ham, or pieces of rock sugar as additional flavoring. Crusts Mooncakes with Chinese characters 金門 蛋黄 ( jinmen danhuang ), meaning the moon cake contains egg yolk filling and is made from a bakery named `` Golden Gate Bakery ''. Mooncakes usually have the bakery name pressed on them. Traditional mooncakes vary widely depending on the region where they are produced. Most regions produce them with many types of fillings, but with only one type of crust. Although vegetarian mooncakes may use vegetable oil, many mooncakes use lard in their recipes. Three types of mooncake crust are used in Chinese cuisine : Chewy : This crust has a reddish - brown tone and glossy sheen. It is the most common type of crust used on Cantonese - style mooncakes. It is also the most commonly seen type of mooncake in North America and many Western countries. Chewy mooncake crusts are made using a combination of thick sugar syrup, lye water ( 枧 水, sodium carbonate ( 碱 面 ( Na CO ) ), flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture. Chewiness can be increased further by adding maltose syrup to the mixture. The dough is also baked into fish or piglet shapes ( Cantonese : jue zai bang ; 豬 仔 餅 ; `` piglet biscuits '' ) and sold at bakeries as a chewy snack. They often come individually packaged in small plastic baskets, to symbolize fish being caught or piglets being bound for sale. Flaky : Flaky crusts are most indicative of Suzhou - and Taiwan - style mooncakes. The dough is made by rolling together alternating layers of oily dough and flour that has been stir - fried in oil. This crust has a texture similar to puff pastry. Tender : Mooncakes from certain provinces of China are often made to be tender rather than flaky or chewy. The texture of this type of mooncake crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. Tender crusts are made mainly of a homogenous mix of sugar, oil, flour, and water. This type of crust is also commonly used in other type of Chinese pastries, such as the egg tart. Regional variations in China and Taiwan Mooncakes from Malaysia Cantonese - style mooncake with double yolk and lotus seed paste ( including salted duck egg yolk and lotus seed paste as fillings, and this wheat flour pastry on the surface ) Cantonese - style mooncake with five nuts / kernels ( including smashed cashews, smashed sesame seed, smashed almonds, smashed walnuts, smashed egusi seeds ) Suzhou - style mooncakes with minced pork filling There are many regional variants of the mooncake. Types of traditional mooncake include : Beijing - style mooncake : This style has two variations. One, called di qiang, was influenced by the Suzhou - style mooncake. It has a light, foamy dough as opposed to a flaky one. The other variation, called `` fan mao '', has a flaky, white dough. The two most popular fillings are the mountain hawthorn and wisteria blossom flavors. The Beijing - style mooncake is often meticulously decorated. Cantonese - style mooncake : Originating from Guangdong province, the Cantonese style mooncake has multiple variations. The ingredients used for the fillings are various : lotus seed paste, melon seed paste, nuts, ham, chicken, duck, roast pork, mushrooms, egg yolks, etc. More elaborate versions contain four egg yolks, representing the four phases of the moon. Recent contemporary forms ( albeit nontraditional ) sold in Hong Kong are even made from chocolate, ice - cream or jelly. Hong Kong - style mooncake : Hong Kong has gained her own style of mooncakes. While Hongkongese typically eat Cantonese - style mooncake, local inventions such as snow skin mooncake have been appearing over the last few decades. Chaoshan ( Teochew ) - style mooncake : This is another flaky crust variety, but is larger in size than the Suzhou variety. It is close in diameter to the Cantonese style, but thinner. A variety of fillings are used, but the aroma of lard after roasting is emphasised. Ningbo - style mooncake : This style is also inspired by the Suzhou - style. It is prevalent in Zhejiang province, and has a compact covering. The fillings are either seaweed or ham ; it is also known for its spicy and salty flavor. Suzhou - style mooncake : : This style began more than a thousand years ago, and is known for its layers of flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties. Suzhou - style mooncakes feature both sweet and savory types, the latter served hot and usually filled with pork mince. Filling made from salt and pepper ( 椒鹽, jiāoyán ) are common in flaky Suzhou - style mooncakes. Yunnan - style mooncake : Also known as t'o to the residents, its distinctive feature is the combination of various flours for the dough, and includes rice flour, wheat flour, and buckwheat flour. Most of the variations are sweet. Taiwanese - style mooncake : The most traditional mooncake found within Taiwan is filled with sweetened red bean paste, sometimes with mochi in the center. The most common traditional mooncakes coming from Taiwan are filled mung bean ( lu dou ) or taro paste, generally with a salted duck egg yolk in the mung bean mooncakes, and either salted duck egg or a savory treat in the taro mooncakes. Modern, more trendy Taiwanese moon cakes are wide in variety that include low fat, lard free and ice cream versions. Popular modern flavors include green tea, chocolate, and tiramisu. Contemporary styles Jelly mooncake with yam - paste filling Over time, both the crusts and the composition of the fillings of mooncakes have diversified, in particular due to a commercial need to drive up sales in the face of intense competition between producers and from other food types. Part of these trends are also to cater to changing taste preferences, and because people are more health - conscious. Most of these contemporary styles were therefore especially prominent amongst the cosmopolitan and younger Chinese and amongst the overseas Chinese community, although traditional mooncakes are often sold alongside contemporary ones to cater to individual preferences. Some of the earliest forms of diversification were by changing the fillings with ingredients considered unusual then. Taro paste ( 芋 泥, yù ní ), pineapple and durian were amongst the first to be introduced, especially amongst the overseas Chinese communities in Southeast Asia. The crust itself also evolved, particularly with the introduction of `` snow skin mooncake ''. Miniature mooncakes also appeared, in part to allow for easier individual consumption without the need to cut the large cakes. To adapt to today 's health - conscious lifestyle, fat - free mooncakes also appeared. Some are made of yogurt, jelly, and fat - free ice - cream. Even high - fiber low - sugar mooncakes have made their appearance. Customers pick and choose the size and filling of mooncakes that suits their taste and diet. For added hygiene, each cake is often wrapped in airtight plastic, accompanied by a tiny food preserver packet. Contemporary - style mooncakes, while increasingly popular, have their detractors. Pricey ingredients have pushed up prices, causing worry of a `` mooncake bubble '' forming in China. Food critics sometimes point out that `` chocolate mooncakes '' are in reality just chocolate shaped into mooncakes, and not mooncakes made of chocolate, while others complain that food chains appear intent on coming up with exotic flavours to take advantage of the market, without much thought for how well the tastes fuse together. Fillings Mooncake filling Fillings in contemporary style mooncakes has diversified to include just about anything which can be made into a paste. Mooncakes containing taro paste and pineapple, which were considered novelty items at their time of invention have in recent years become commonplace items. In addition, filling with ingredients such as coffee, chocolate, nuts ( walnuts, mixed nuts, etc. ), fruits ( prunes, pineapples, melons, lychees, etc. ), vegetables ( sweet potatoes, etc. ), and even ham have been added to give a modern twist to the traditional recipes. It is also increasingly popular to change the base of the paste to a custard - style. Some other examples include cream cheese chicken floss tiramisu green tea pandan durian ice cream ( variety of flavors ) chocolate coffee peanut mango pomelo sago Some bakeries and restaurants have attempted to go up - market, often with excellent results. Gold - plated mooncakes were popular when they first appeared, and it is now possible to even find entire mooncakes made of pure gold. Traditional Chinese delicacies such as ginseng and bird 's nest were soon followed by abalone and shark tank. Foreign food companies have also tried to cash in. Häagen - Dazs were one of the first to create an ice - cream mooncake, with a choice of either the `` traditional, '' snow - skin, or Belgian white, milk, and dark chocolate crusts. Other ice - cream and restaurant chains soon followed up with their own versions. Other Western ingredients, including champagne ganache, malt whisky, volcanic - salt caramel and even Black truffles, caviar and foie gras have made it into mooncakes. Crusts Pink jelly mooncake with red - bean paste filling Snowy mooncakes first appeared on the market in the early 1980s. These non-baked, chilled mooncakes usually come with two types of crusts : Glutinous rice : A crust with texture similar to that of a mochi. This is a snow skin mooncake. These moon cakes are known colloquially as `` snowskin mooncakes '', `` ice - skin mooncakes '' or `` snowy mooncakes '' ( 冰 皮 or 冰 皮 月餅 ). Jelly : A crust made of gelling mixtures such as agar, gelatin, or konjac and flavored with a wide variety of fruit flavorings. Use in other countries Malaysia There are 3 major cities that have diverse types of moon cakes. Georgetown, Kuala Lumpur and Sabah. Mooncakes are quite similar to the traditional Chinese. However, many prefer to add 100 % pure Hunan lotus seed to maintain the quality of mooncake. The most popular types, especially in Kuala Lumpur, are White Lotus Seed Paste Cake, Snow Skins and Black Sesame With Yolk. Indonesia In Indonesia, there several main types of mooncakes, from the traditional to the modern mooncakes. The very traditional mooncake has been there ever since the Chinese and Japanese entered Indonesia, they are circular like a moon, white and thinner than regular mooncake. Fillings may include pork, chocolate, cheese, milk, durian, jackfruit and many other exotic fruits made into a paste. This type of mooncake is widely available all year long while the regular modern mooncakes are usually only sold around the mid-autumn festival season. The `` modern '' mooncakes entered Indonesia after 1998. Japan Mooncakes in Japan are known as geppei ( 月餅 ), a direct translation of the Chinese name. They are associated with Chinese culture and are sold all year round, mainly in Japan 's Chinatowns. Azuki ( red bean ) paste is the most popular filling for these mooncakes, but other sorts of beans as well as chestnut are also used. Unlike some types of Chinese mooncakes, mooncakes in Japan almost never contain an egg yolk in the center. Vietnam A box with `` Bánh nướng '' ( baked mooncake ) and `` Bánh dẻo '' ( sticky rice mooncake ) Vietnamese Sticky rice mooncake with mung bean paste and salted egg yolk In Vietnam, mooncakes are known as Bánh Trung Thu ( literally `` Mid-Autumn cake '' ). Vietnamese mooncakes are usually sold in either individually or in a set of four. There are two kinds of mooncake : `` Bánh nướng '' ( baked mooncake ) and `` Bánh dẻo '' ( sticky rice mooncake ). It can be said that `` Bánh nướng '' and `` Bánh dẻo '' are two special kinds of cake in Vietnam. They are widely popular and are sold only during the Mid-Autumn Festival season. Vietnamese Mooncakes are often in the shape of a circle ( 10 cm in diameter ) or a square ( a length of about 7 -- 8 cm ), and 4 -- 5 cm thick. Larger sizes are not uncommon. Their designs largely resemble that of their Chinese counterpart, though some other images, such as the sow with cub, fish, shrimp, etc. can also be found. Vietnamese mooncakes have two basic parts : crust and filling. The ingredients usually consist of : jam, dried sausage, mung bean paste, salt, sugar, cooking oil, sugared lard, lotus seed, watermelon seed, etc. Compared to other variants, Vietnamese mooncakes ' flavor is more on the sweet side. Thus, to balance it, salted egg yolk is often added. They can be baked or eaten immediately. `` Bánh nướng '' ( Baked mooncake ) is made from wheat flour, cooking oil, and simple syrup boiled with malt. After being filled with various combinations of salted egg yolk, dried sausage, mung bean paste, salt, sugar, cooking oil, sugared pig fat, lotus seed, watermelon seed, it will be brushed with egg wash, then baked in the oven. The egg wash will protect the crust of the cake from drying out and create the aroma of the cake. The cakes have to be rotated constantly in the oven to prevent burning. `` Bánh dẻo '' ( Sticky rice mooncake ) is easier to make than `` Bánh nướng ''. The crust and filling are pre-cooked. The crust is made from roasted glutinous rice flour, pomelo blossom water or vanilla and simple syrup. After malaxating rice flour, fillings similar to that of baked mooncake is stuffed inside the crust and then the cake is put into the mold dust with a thin layer of flour to prevent sticking to fingers. The cake can be used immediately without any further steps. `` Bánh dẻo '' is not as popular as `` Bánh nướng '', however. Thailand In Thailand, mooncakes ( in Thai, ขนม ไหว้ พระจันทร์ ) are sold in Thai - Chinese bakeries during festival season. In Bangkok, traditional and modern moon cakes are not limited to Chinatown on Yaowarat Road, but they are also found in stalls of large supermarkets. Durian - filled mooncakes are ones of the most popular sold, especially with one or two salted egg yolks. Singapore In Singapore, mooncakes comes in all kinds of flavours ranging from the traditional baked ones to the Teochew flaky ones to the soft snowskin. The base fillings are usually lotus paste, white lotus paste or red bean paste. There are also a variety of other ingredients like double or single salted duck egg yolks, macadamia nuts, osmantus, orange and melon seeds. It has become a habit to give away mooncakes in beautiful boxes as corporate gifts or to parents. Types Baked moon cake from Vietnam Wing Wah Mooncake Moon Cakes Mooncakes in Chengdu See also Chinese cuisine Crystal cake List of Chinese desserts Mid-Autumn Festival Snow skin mooncake Suncake References Jump up ^ Asianweek Archived 26 May 2010 at the Wayback Machine. Jump up ^ `` Mid-Autumn Festival in Other Asian Countries ''. www.travelchinaguide.com. Jump up ^ `` A Chinese Symbol of Reunion : Moon Cakes - China culture ''. Jump up ^ Kenneth Goh ( August 10, 2014 ). `` Back To Basics -- Baked Traditional Mooncake ( 传统 粤 式 月饼 ) ''. Guai Shu Shu. Jump up ^ Parulis - Cook, Sienna. `` Mooncakes : China 's Evolving Tradition ''. The Atlantic. Jump up ^ `` Customs around the Mid-Autumn Festival ''. China Today. 2016 - 09 - 07. Jump up ^ Taipeitimes news Jump up ^ Family culture Jump up ^ http://www.chinanews.com/sh/2017/09-04/8321605.shtml Jump up ^ 鳳凰 衛視 中文 台, 12 September 2008 Jump up ^ http://blog.sina.com.tw/extrablue/article.php?pbgid=22988&entryid=159897 Jump up ^ `` Archived copy ''. Archived from the original on 6 September 2010. Retrieved 19 September 2010. Jump up ^ http://www.asiatatler.com/hk/top_stories.php?id=4204 Jump up ^ Tiffany Lam ; Virginia Lau ( 29 September 2009 ). `` The Mooncake Challenge ''. CNN Go. Retrieved 11 August 2012. Jump up ^ `` Top 10 mooncakes for 2014 ''. ccfoodtravel.com. http://articles.latimes.com/2011/sep/10/world/la-fg-china-mooncakes-20110909 External links Wikimedia Commons has media related to Mooncakes. Chinatownology -- Moon cakes and social solidarity Rainbow mooncake with mung paste Cake List of cakes Butter cakes Devil 's food cake Gooey butter cake Pound cake Cheesecakes Fiadone Ostkaka Chocolate cakes Batik cake Black Forest cake Blackout cake Chantilly cake Chocolate brownie Flourless chocolate cake Fudge cake Garash cake German chocolate cake Hedgehog slice Joffre cake Kladdkaka Molten chocolate cake Sachertorte Torta caprese Fruitcakes Apple cake Avocado cake Banana cake Bánh chuối Black bun Bolo rei Cherry cake Clementine cake Dundee cake Fig cake Genoa cake Jewish apple cake Panforte Plum cake Raisin cake Layer cakes Angel cake Buckwheat gateau Dobos torte Esterházy torte Hot milk cake Maria Luisa cake Mille - feuille Cremeschnitte Napoleonka Šampita Tompouce Princess cake Prinzregententorte Rainbow cake Sarawak cake Spekkoek Torte Vínarterta Spit cakes Baumkuchen Kürtőskalács ( Chimney cake ) Šakotis Spettekaka Trdelník Sponge cakes Bánh bò Battenberg cake Boston cream pie Bundt cake Castella Charlotte Donauwelle Frankfurter Kranz French Fancy Frog cake Génoise Gugelhupf Ladyfinger Lamington Madeira cake Madeleine Mantecadas Marble cake Misérable cake Opera cake Pandan cake Paper wrapped cake Red velvet cake Rum cake Shortcake Spice cake Swiss roll Tres leches cake Upside - down cake Walnut and coffee cake Foam cakes and meringue Angel food cake Chiffon cake Dacquoise Kiev cake Pavlova Sans rival Spanische Windtorte Zuger Kirschtorte Yeast cakes Babka Banana bread Banbury cake Cacavellu Campanile Canestru Chorley cake Date and walnut loaf Flies ' graveyard Inuliata Pandoro Rum baba Streuselkuchen Sweetheart cake Welsh cake Special occasions Birthday cake Buccellato Bûche de Noël Christmas cake Doberge cake Groom 's cake Halloween cake King cake Rosca de reyes Kransekake Lekach Marry girl cake Mooncake Pan de Pascua Pop out cake Simnel cake Soul cake Stack cake Stollen Strenna Wedding cake Other Beer cake Better than sex cake Biscuit Bizcocho Bulla cake Cake balls Cake pop Carrot cake Coconut cake Coffee cake Croquembouche Cupcake Cupcone Gingerbread house man Heavy cake Ice cream cake Kuih Lolly cake Muffin Ontbijtkoek Pain d'épices Pancake Parkin Petit four Punschkrapfen Ruske kape Teacake Tiramisu Category Cantonese cuisine Main dishes Bao yu Bird 's nest soup Buddha 's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Hot pot Lemon chicken Pork Knuckles and Ginger Stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice Dim sum and yum cha Annin tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox - tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang Siu laap Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken Desserts and pastry Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Mooncake Red bean cake Red bean soup Sausage bun Tong sui White sugar sponge cake Condiments and spices Fermented bean curd Five - spice powder XO sauce Ingredients Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai - lan Mantis shrimp Ong choy Pig blood curd Pig 's ear Prawn ball Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai Others Chinese herb tea Dried shredded squid Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine Pastries list Types Choux pastry Filo Flaky pastry Hot water crust pastry Pan dulce Puff pastry Shortcrust pastry General Alexandertorte Allerheiligenstriezel Apple strudel Azerbaijani pakhlava Bakewell pudding Baklava Bakpia Bakpia Pathok Bánh pía Banitsa Bear claw Belekoy Belokranjska povitica Bethmännchen Bierock Bizcocho Blachinda Börek Boyoz Briouat Bruttiboni Bundevara Chorley cake Cinnamon roll Coca Coulibiac Coussin de Lyon Cream horn Cremeschnitte Croline Cronut Cruller Cuban pastry Curry beef triangle Curry puff Dabby - Doughs Danish pastry Dutch letter Eccles cake Empanada Ensaïmada Fa gao Fazuelos Fig roll Fish - shaped pastry Flaó Flia Flies ' graveyard Franzbrötchen Gâteau Basque Gibanica Gözleme Gundain Gustavus Adolphus pastry Haddekuche Haitian patty Hellimli Heong Peng Huff paste Hwangnam - ppang Inipit Jachnun Kanafeh Kitchener bun Klobasnek Knieküchle Kolach Kołacz Kringle Kroštule Kürtőskalács Lattice Leipziger Lerche London Cheesecake Lukhmi Ma'amoul Makmur Makroudh Malsouka Mandelkubb Mantecadas Marillenknödel Mekitsa Miguelitos Milhoja Milk - cream strudel Moorkop Mouna Nǎiyóu sū bǐng Nokul Öçpoçmaq Otap Pain à la grecque Pan dulce Pastel Pastizz Pastry heart Pasty Pâté chaud Peremech Piaya Pie tee Pineapple cake Pionono Pirog Pirozhki Pop - Tarts Prekmurska gibanica Pretzel Profiterole Punsch - roll Punschkrapfen Quesito Rab cake Remonce Roti tissue Roze koek Runeberg torte Runza Sad cake Schaumrolle Schnecken Schneeball Schuxen Semla Şöbiyet Sou Spritzkuchen Streusel Strudel Stutenkerl Sweetheart cake Tahini roll Toast'em Pop Ups Toaster pastry Toaster Strudel Tompouce Torpedo dessert Tortell Tortita negra Tu Turnover Uštipci Vatrushka Veka Vetkoek Yurla Zeeuwse bolus Žemlovka Poppy seed Chatti pathiri Hamantash Kifli Kolach Kołacz Kūčiukai Međimurska gibanica Nunt Nut roll Poppy seed roll Prekmurska gibanica Rugelach Chinese Chasan Marry girl cake Masan Mooncake Paper wrapped cake Sachima French Angel wings Beignet Bichon au citron Biscuit rose de Reims Broyé poitevin Canelé Chouquette Choux pastry Conversation tart Croissant Croquembouche Croustade Éclair Financier Gougère Jésuite Ladyfinger Macaron Madeleine Mille - feuille Nun 's puffs Pain au chocolat Pain aux raisins Palmier Paris -- Brest Puits d'amour Religieuse St. Honoré cake Tuile Viennoiserie Vol - au - vent Greek Bougatsa Filo Galaktoboureko Kasseropita Koulourakia Spanakopita Tiropita Iranian Gosh - e Fil Kolompeh Koloocheh Komaj sehen Qottab Sohan Asali Italian Baicoli Biscotti Biscotti Regina Bocconotto Bombolone Cannoli Ciarduna Cornetto Crocetta of Caltanissetta Florentine biscuit Frittole Ladyfinger Pandoro Pasticciotto Pevarini Pignolata Pignolo Pizzelle Sfogliatella Struffoli Torta caprese Zeppole Zippuli Romanian Cornulețe Gogoși Papanași Plăcintă Sfințișori Swiss Birnbrot Blue cake Bündner Nusstorte Carac Cholera Spanisch Brötli Turkish Bülbül yuvası Güllaç Kalburabastı Lady 's navel Qurabiya Saray helva Şekerpare Sütlü Nuriye Torpedo dessert Related topics Confectionery Crust Custard Doughnut Konditorei Kuo Yuan Ye Museum of Cake and Pastry List of cakes List of choux pastry dishes List of desserts List of fried dough foods List of pies, tarts and flans List of poppy seed pastries and dishes Pastry bag Pastry blender Pastry brush Pastry chef Pastry fork Pâtisserie World Pastry Cup Category Commons Cookbook WikiProject Food portal Food portal China portal Taiwan portal Retrieved from `` https://en.wikipedia.org/w/index.php?title=Mooncake&oldid=814834894 '' Categories : Autumn traditions Chinese confectionery Chinese cuisine Chinese desserts Moon Chinese pastries Hidden categories : Webarchive template wayback links Articles needing additional references from November 2013 All articles needing additional references Articles that may contain original research from November 2013 All articles that may contain original research Articles with multiple maintenance issues Articles containing Chinese - language text Articles containing simplified Chinese - language text Articles containing traditional Chinese - language text All articles with unsourced statements Articles with unsourced statements from November 2013 All articles with specifically marked weasel - worded phrases Articles with specifically marked weasel - worded phrases from September 2016 Articles with unsourced statements from September 2014 Articles with specifically marked weasel - worded phrases from September 2011 Articles with unsourced statements from September 2016 Articles containing Japanese - language text Use dmy dates from September 2011 Talk Contents About Wikipedia Bân - lâm - gú Català Čeština Dansk Deutsch Español Esperanto فارسی Français 贛 語 한국어 Հայերեն Bahasa Indonesia Italiano Magyar Bahasa Melayu Mìng - dĕ̤ng - ngṳ̄ မြန်မာဘာသာ Nederlands 日本 語 Norsk Polski Português Русский Suomi Svenska ไทย Українська Tiếng Việt 文言 吴语 粵語 中文 Edit links This page was last edited on 11 December 2017, at 05 : 37. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: how to write mid autumn festival in chinese characters
Answer: 中秋節