Wuchuan Mooncake-Making Technique

Wuchuan has a long mooncake tradition and was named "China's hometown of mooncakes" in 2010. In November 2013 the Wuchuan mooncake-making craft entered the fifth batch of Guangdong provincial ICH, and the industry has become a local pillar.

The craft is exacting in materials, using syrup, peanut oil and flour for the skin and five kernels, ham, red bean or lotus paste for the filling, completed by hand through syrup-cooking, dough-making, filling, moulding and baking, with aged syrup and precise heat at its core.

The craft carries the western-Guangdong tradition of Cantonese pastries and Mid-Autumn folklore as an important regional branch of China's mooncake culture, with real cultural and industrial value.