I like collecting Grandma’s stories.
If I don’t ask after them, she’ll
ask me if I have a boyfriend (“It’s too bad. You know that doctor I wanted to
introduce to you? Well, he’s off the market”), tell me to be safe while I’m in
Europe (“Don’t take the train! Too many refugees!”), and offer me food (“Grass
jelly drink? Your favorite?”). And, after all is said and done, comes the standalone comment, “You’re not skinny anymore.”
This story is about moon cakes and
isn’t so much a story as it is a lesson in economics.
One evening we sit side by side,
she, settled on the green pleather sofa such that her small feet just touch the
carpet, and I, nestled into her curves, holding her spotted, blue-veined hand.
“Grandma, how did you used to
celebrate the Mid-Autumn Festival growing up?”
“Oh, we didn’t celebrate at all,”
she replies immediately. “We were too poor.”
Oh. Right.
“But didn’t you at least eat moon
cake?”
What is moon cake, you ask?
It is delicious.
Moon cake is a treat that can only
be bought once a year, around the time of the festival, which falls on August
15 – according to the lunar calendar*.
(Duh. Moon cake, hel-lo-o.) On this day of the year, the moon
is said to be the fullest and shining at its brightest.
*This year it falls on September 27 (after the Gregorian calendar). Happy Autumn Moon! Go outside tonight for some moongazing if the
skies are clear!
“Back then it wasn’t so easy to get
your hands on yuè bĭng. After all, it
was a luxury food, and nobody had that kind of spare change lying around
when the vendors started selling them,” Grandma launches full speed ahead into her
explanation, a solid wall of no-nonsense Cantonese that Dad translates into
English several lungfuls of air later.
“If you weren’t wealthy,” she continues, “you’d start paying for your moon cake a year ahead of time. Each month, until the twelfth month, you paid your baker of choice a chunk of the total sum, and they’d stamp a sort of booklet. At the end of the year, you’d pay the final installment, and exchange your twelve stamps for the cake.”
“If you weren’t wealthy,” she continues, “you’d start paying for your moon cake a year ahead of time. Each month, until the twelfth month, you paid your baker of choice a chunk of the total sum, and they’d stamp a sort of booklet. At the end of the year, you’d pay the final installment, and exchange your twelve stamps for the cake.”
I imagine an old-time baker pulling
out his stone stamp, a slender stone rod with a flat, engraved end that would
leave behind a sticky red circle of ink, the circle made up of stylized, archaic Chinese
characters, probably the name of the establishment. It would peel off the thin
paper, smelling like incense or herbal medicine.
My dad concludes, “So that was how
you got your moon cake – if you didn’t lose your stamps!”
Grandma
continues to stare ahead, ignoring Dad’s follow-up punchline.
“And
– if the bakery didn’t go out of business!” he guffaws.
What
a joker – my dad, ladies and gentlemen.
Anyway,
I was telling you about moon cake (which is almost definitely not gluten-free
and possibly not vegan). Moon cake is an art form, a thick (usually sweet)
filling encased in a thin, chewy, golden brown crust. Where pie crusts might
boast a lattice top, the moon cake is often stamped with the name of the proud
bakery, the dough itself raised – like edible braille – into each stroke of
each character, the centerpiece of an intricate, overall design. Common fillings are
jujube paste, lotus seed paste, and (my favorite) red bean paste. If you’re
going to splurge, at the center of the moon cake will be a salted egg yolk (or
two). Yup! An egg yolk. The color of marigold. Like having a little moon in
your moon cake.
According to legend, Han Chinese
revolutionaries were able to pass along secret messages by embedding them
inside moon cakes, which, on the surface, appeared harmless enough. In this
way, they were able to lay low and organize a revolt against the then-Mongolian
dynasty.
But that’s the legend.
Here’s the Gospel truth: Moon cake
is delicious. (And expensive.)






