The Chinese Mid-Autumn Festival is usually sometimes in September. I remember as a youngster, we always had to eat four thing: mooncake, duck, potato, and egg. Of these things, the moon cake is the most prominent, the de facto food of the mid-autumn festival. The more famous type of moon cakes are the Cantonese style. They are glazed outside and usually sweet. My favorite filling of moon cake growing up was a sweet mixture of brown sugar and pork fat. It was as amazing to me then as it is revolting to me now.
Then there is the Souzhou style mooncake, a dough that is pastry like with meat fillings. They are baked on the stove top and always served and eaten hot. I remember how amazingly delicious they were when we would buy them from street vendors. Even now, every time I visit Shanghai, I return to the famous stores on Nanjing Road where I would buy a couple: one to inhale, one to savor :)
These are the types of mooncake that my parents learned to make a few years ago. What's amazing to me is how authentic they are! It's not like someone gave them a recipe. They just figured things out by trial and error, and they are absolutely amazing from that perspective. I appreciate their traditional culinary efforts and admire their abilities in the kitchen.
So here it is a layout documenting them making mooncakes in 2010. Using Doodelbug's Welcome Home and Bon Appetit collections and a pagemap.