Friedlotusroots.THE15thdayoftheeighthmonthontheChineselunarcalendaristhetraditionalChineseMid-AutumnFestival,alsoaday,ofreunionwithfamilymembersasthemoononthatday,withoutmuchcloudsaround,seemsbrighterandbiggerthanusual,symbolizingfamilyreunion.
BeforeMid-AutumnFestival,therearetwosolarterms鈥搕heWhiteDew,andtheAutumnalEquinox,thatforecastthedropoftemperatureinthefollowingdays,aswatervaporscondenseintowhitedewonflowersandleavesatnight.Fromthenon,thoughthetemperatureinthedayishigh,coolbreezesblowatnight.Itiscolderandchillywhenitisraining.Inancienttimes,therewasacustomofmoonwatchingonMid-AutumnFestival,aswellasceremoniesofgreetingthebeginningofautumn,andworshipofthemoon.Thecus-tombecamepopularintheTang(618-907)andSong(960-1279)dynasties.Seasoningfruitslikeapples,grapesandwatermelons,togetherwithmooncakes,wereoftenservedonatablewithincenseburners,andwatermelonswerecutintotheshapeoflotuspetals.DuringtheMingandQing(1368-1911)dynasties,thecelebrationwasaddedwithnewactivitiessuchasskylanternreleasing,firedragondances,drinkingsweetscentedosmanthuswine,andworshipingtheRabbitGod.
FromthereignofEmperorQianlongtoEmpressDowagerCixiintheQingDynasty,emperorsandqueenswouldworshipthemoonattheimperialpalacesduringthefestivalnomatterwhentheyresidedinChengdeMountainResort,theOldSummerPalace,theSummerPalace,orthetemporarydwellingpalacesonthewaytoMuken(formernameofShenyanginLiaoningProvince)wheretheyworshipancestors.
ItwasalsoatraditionalcustomforthenobilityandaristocratstoworshiptheRabbitGod.TherewerevariouscolorsandshapesofclaysculpturesandthemostexquisiteartworkswereoftensoldattheOldDong鈥檃nMarketoronthefairofLongfuTempleandHuguoTemple.
Mooncakeswereamustatthefestivalwithhamfillingandfive-nutfillingalongwithJiangsuandGuangdongstyles,althoughlocalbrandmooncakeswerethefavoriteforBeijingers.FruitstallscouldbeseeneverywhereatDongdan,Xidan,Xisi,Tianqiao,QianmenStreet,Di鈥檃nmenAvenue,andGulou,sellinggrapes,pears,pomegranates,crab-apples,jujubes,andsweetmelons.Somewereopen24hoursaday.
TwodelicaciesrecommendedfortheMidAutumnFestivalaresteamedcrabs,andfriedlotusroots.Thefirstdishneeds10freshcrabs,somericewine,andadishofdippingjuiceincludinggingerjuice,sesameoil,ricevinegar,andlightsoysauce.Washthecrabsandsteamthemfor10minuteswithsprinkledricewine,andtheneaterscanenjoythemwiththedippingsauce.
Fortheseconddish,itneeds500gramsofpeeledlotusroots,whichiscutintopiecesofcointhickness.Mixedwithsoysauce,sesameoil,salt,choppedscallion,andginger,themeatstuffingisputinthemiddleoftwolotus-rootpieces.Wrappingonthepastemixedby250gramsofflourwithbakingsodaandvegetableoil,theyaredeep-friedtilltheyturngolden.Dinerscanenjoythemwithflavorings,suchaspepperandsalt.
TONGCHANGYOUisaBeijingCuisinemasterandmemberofChinaCuisineAssociationandtheBeijingCuisineAssociation.