Compared with crisp peach crisp, sesame crisp, sweet but not greasy glutinous rice noodles, when I was a child, I preferred moon cakes that I couldn't eat at ordinary times.

When I was young, most of the mooncakes were sesame, rock candy, five kernels and bean paste.

"Small cakes are like chewing the moon, with crispness and pulp in them."

Sesame moon cake with rock sugar, one rock sugar at a time. The candy with a slight toothache is crunchy and still fresh in my memory.

Five kernel moon cakes, the most classic collocation is of course almond, walnut kernel, peanut kernel, sesame kernel and melon seed kernel. In my memory, the nuts in the stuffing are crispy and crisp, and there are shiny red and green silk, which are both sweet and tenacious when chewed in my mouth.

Ask parents and everyone, no one can say what it is. When I grew up, I asked my friends who made cakes with curiosity, only to learn that it was shredded orange peel, papaya peel and so on, which was pickled in sugar solution.

Mooncakes with bean paste are my favorite. The crust of the cake is crisp and continuous, and the bean stuffing is rustling and glutinous. Take a bite, the moon cake residue is full, and the lips and teeth are fragrant.

The bean paste rolls in your mouth and slowly blends, which is very enjoyable.

I remember when I was a child, every Mid-Autumn Festival, I, a "delicious guy", looked forward to it at home, waiting for my parents to buy moon cakes and go home.

At that time, the packaging of moon cakes was simple, wrapped in white waxed paper, with patterns of different tastes printed on the front. Some were the Moon Palace Wonderland, some were the Jade Rabbit looking at the moon, some were full of flowers, and some were the moon shadow lanterns.

Carefully open the wax paper package for fear of disturbing the moon cakes and breaking the crust. While listening to her parents telling the story of Chang 'e Houyi, she chewed moon cakes with relish.

At the end of eating, don't forget to fold the waxed paper in half, lift your head and shake your hands, pat the waxed paper lightly, pour the crust scattered on the wrapping paper into your mouth, chew a few mouthfuls, and swallow it with happiness.

Then, I will stick out my tongue and lick the crumbs in the wax paper carefully, for fear of falling to the ground.

"The moon is particularly bright to the Mid-Autumn Festival, and the feelings are particularly strong in the depths. The Mid-Autumn Festival enjoys the bright moon, and men, women and children eat moon cakes."

Nowadays, it is not easy to find delicious moon cakes among all kinds of moon cakes on the street, and it is even harder to find delicious traditional moon cakes.

Because of my work, I live in the spring city where flowers are everywhere. Think twice about your relatives during the festive season. What traditional flavor can I use to soothe my homesick stomach? I found the answer in the old hard-shell ham moon cake.

How delicious is this cake?

Just take a bite and you'll know it's a holiday!

Old-fashioned ham moon cakes are the most admired flavor of Kunming by Mr. Wang Zengqi, a great writer, also known as "four Liang tuo", which is known as the first in the country.

Yunnan ham moon cakes, as one of the five traditional moon cake schools of Beijing, Guangdong, Soviet, Chaozhou and Yunnan, are like fried steamed bread without fancy appearance.

Ham moon cakes are not only the favorite of Yunnan people, but also exported overseas, which is a must in the pastry industry.

"Three points skin, seven points stuffing. Three points fat, seven points thin. "

Break by hand:

"The bordeaux skin is crispy, and the ham is tempting and the sugar is sweet."

With a bite, the crispy skin is fragrant and the diced meat in the ham stuffing is crystal clear, like a ripe red pomegranate. Fat and thin evenly, full of particles.

Chew slowly, and your mouth is full of charming and fresh fragrance of ham, lard, honey and sugar. Crisp, crisp, soft, elastic, salty and sweet ... memorable.

According to records, Yunnan old ham moon cakes began in the Xianfeng period of Qing Dynasty. /kloc-around 0/872, Governor Xu Zhiming and official chef Hu Shan and his son Hu Zenggui used refined cooked noodles as skins, Yunnan specialty Xuanwei ham as stuffing, supplemented by sugar, honey and lard.

Made by hand, the dough is rolled, wrapped with carefully prepared stuffing, kneaded into a ball, and baked in an oven until the skin is golden and tender, and named "Ham Four Liangtuo".

Wang Zengqi once explained in his book "Vegetation on Earth": "In the past, four mooncakes were one catty, and according to the old scale, they were 421, which was called' 420'.

According to legend, Empress Dowager Cixi greatly appreciated this cake after tasting it:

"Crisp but not broken, fragrant but not dry, oily but not greasy, sweet but not awkward."

The old ham moon cake is a legend in the history of China cuisine, and Xuanwei ham, which has a history of thousands of years, is its soul.

According to Xuanwei County Records, Xuanwei Ham: "Wearing a green robe, it is thick in meat, rich in lean meat, rich in protein, fresh and delicious, salty and light, but not greasy."

Cut the section, the meat is fine and the oil is thin. Lean meat is like a rose, fat meat is as white as milk, and bones are slightly pink, just like blood is still moistening, and every piece smells of time! The ham moon cake made naturally taste excellent.

Once upon a time, before August 15th, people who bought ham and moon cakes crowded the streets, and the moon cakes were snapped up as soon as they were baked.

It is said that during the Republic of China, in order to ensure the supply of ham and moon cakes during the Mid-Autumn Festival, Long Yun, who was then a banquet in zhu, Yunnan Province, specially sent a jun team to defend the moon cake shop to maintain the order of buying ham and moon cakes.

The fireworks in the world touch the hearts of ordinary people the most.

From eating moon cakes at home when I was a child to looking forward to moon cakes thousands of miles away from home now, the old moon cakes are still so simple, without extra packaging, and stick to the original taste.

Yesterday, I received an old-fashioned bean paste moon cake delivered by my parents from my hometown. I opened the shiny waxed paper and smelled the long-lost fragrance of moon cakes.

Bite a childhood moon cake and spill memories all over the place.

"On August 15th, the moon was full, and grandpa played moon cakes for me. The moon cakes were round, sweet and fragrant, and one piece of moon cakes was full of affection ..."