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As with every Chinese holiday, the Mid-Autumn Festival is also closely related to food.
For Corentin Delcroix, a French chef based in Shanghai, what he enjoys most about this holiday is coming up with new ways of baking mooncakes.
"I think the mooncake is a great vehicle to get westerners to understand the diversity of the eating habits, the ingredients and the cooking methods of China," Corentin told CGTN.
After living in China for more than 17 years, Corentin has developed a good grasp of the flavor profiles of each province. He believes mooncakes are one of the best examples of how diverse Chinese cuisine can be.
In Cantonese-speaking regions, mooncakes are typically made with lotus seed paste and salted egg yolk while variations in northern China often feature red bean fillings or nutty combinations.
In the Yangtze Delta region near Shanghai, mooncakes stuffed with minced pork encased in a flaky pastry are usually served hot. With each region offering its own unique variation, these diverse flavors reflect the nation's rich culinary heritage.
Reporter Lyne Lin and French Chef Corentin Delcroix show some fresh cooked mooncakes printed with logos of CGTN and The Vibe. /CGTN
For this holiday season, Corentin is infusing Chinese mooncakes with two unique and innovative flavors. The first is inspired by a French dessert, made with buttery short crust and filled with chestnut cream. The second is a spin on the typical Shanghai-style mooncake, but instead of minced pork it is filled with stir-fried escargots.
Shanghai-style mooncakes made by French chef Corentin Delcroix / CGTN
Making these mooncakes is a labor-intensive process, but the end result is a delectable triumph. Delcroix hopes to contribute more to the splendid exchanges of food culture between China and France, while continuing to share his novel recipes.
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Copyright © 2023 CGTN. 京ICP备16065310号
Disinformation report hotline: 010-85061466