On September 22, the reporter walked into the processing workshop of Shouyang Guanfeng Food Co., Ltd., saw the workers and masters skillfully making fillings and noodles, and then put the stuffed dough into the mold, pressed and flattened, and then gently buckled the mold, and a moon cake appeared in front of the eyes. The molded mooncakes are placed in a charcoal oven, and after about 20 minutes, the fragrant Shouyang "Stupid Mooncakes" are baked.
"The texture is crisp, sweet but not greasy." Looking at the mooncake that had just come out, the reporter couldn't help but taste it, it was delicious. The reporter found that our common moon cake, the filling is generally made of white sugar, while Shouyang is located in the alpine mountains, with brown sugar as the filling. In addition to brown sugar, the ingredients of "stupid mooncakes" also include flour, sesame oil, raisins, sesame seeds, melon seeds, peanut kernels, roses and so on. "As soon as you eat the 'stupid mooncake', it tastes like a family together as a child." Wang Hongxia, a citizen waiting in line outside to buy mooncakes, told reporters that she buys "stupid mooncakes" every year to spend a reunion Mid-Autumn Festival with her family.
"'Stupid Mooncake' looks rustic, but the production process is not simple. We use traditional techniques to make soda ash, cooled cooked sesame oil and white noodles into a mooncake crust, and the mooncake filling is crushed into a minced cake with a variety of accessories, and the prepared filling tastes moist, sweet, loose and nutritious. Hao Zhigang, general manager of Guanfeng Food Co., Ltd., introduced that as a veteran cake shop, the company's handmade mooncakes attract thousands of customers to queue up every day to buy, and some customers even drive to come.
As the most suitable Mid-Autumn Festival cuisine in Shouyang, "Stupid Moon Cake" has been famous for many years. The rich filling and crispy texture are wrapped in a rich traditional atmosphere, which has been passed down in people's hearts for a long time.
Review: Su Jing | Editor-in-Chief: Han Muqing, Liu Yueli
Editor of this issue: Wang Meirong