2022 Mid-Autumn Festival Collection
These gift sets are being offered on a promotional basis to showcase the special mooncake dessert for the Mid-Autumn Festival. Pickups and deliveries for these products will be limited to the period beginning Aug 22nd and ending on Sept 30th (first come first serve). You can find more details by visiting our shop online.
Package:
Pre-packed
Main Ingredients:
Snow Skin Mooncake & Plant-Based Ice Cream Filling Collection (GF, V) by Guest Chef Jing
The mooncake selection Jing prepared this time is exactly drawn from the elaboration on symbolizing the moon for eternity. People have been exposed to the issue of life and death in both private and public spheres in unprecedented breadth and depth, and there are some new-onset mental health concerns in the post-covid era. All of us have experienced and thought about it so much, “Men have sorrow and joy, they part and meet again; / The moon may be bright or dim, she may wax or wane.” Instilling her feelings into the snow skin mooncakes, Jing designs her mooncake set themed “Taste of emotions” as the following:
The Deluxe Collection (4 pieces)
• Sorrow (悲): Mango passionfruit chia (bright tropical and citrusy flavor with a sweet aftertaste)
• Joy (歡): Peach, perilla & ginger jelly (sweet with a hint of spice)
• Parting (離): lychee tea, lychee, wolfberry & osmanthus flower jellies (silky sweet sourness with astringent aftertaste)
• Reunion (合): Jujube date, hawthorn berry brunoise (sweet with a hint of tartness)
The Premier collection (6 pieces) includes the four flavors above, plus
• Filled with Mixed Feelings (五味雜陳)：mint, basil, coffee powder, chili pepper and black pepper corn jelly (bold and warm flavor, combining grassy sweetness, bitterness, and spiciness with a cool and refreshing aftertaste)
• Perfect Circle / Fulfilment (圓滿團圓)：Black sesame, truffle, chocolate, chestnut brunoised (pleasantly sweet umami, velvety texture)
*About snow skin mooncakes: this type of non-baked mooncake originates from Hong Kong in the 1960s and has become popular across China and other Southeast Asian countries. It is always served cold, perfect for early Mid-Autumn Festivals (such as this year) when heat is still lingering. The skin, mainly made of sticky rice flour and rice flour, has a slightly chewy and elastic texture. Ice cream is the most common filling. Jing also adds crunchy elements or jelly layers to enhance the contrast.
Traditional Cantonese-Styled Mooncake Collection by Chinese Street Market
To kick off the Mid-Autumn session, we are bringing some of the classic Cantonese-styled wheat dough mooncake fillings with our own interpretation.
Lotus Seed Paste & Salted Egg Yolk (蓮蓉蛋黃): Contrast of silky, sweet lotus seed and the crumbly, savory, oily egg yolk. (contain peanut oil, egg and wheat)
Lotus seed paste is made from dry lotus seeds newly harvested in the summer. These dry lotus seeds are soaked in cold water overnight, then drained and boiled. Fry the boiled lotus seeds under a low heat with a certain amount of granulated sugar, stir and add water from time to time until it reach the right texture.
Taro Paste & Marron Glacé (芋蓉糖漬栗子): for vegans and vegetarians, we substitute salted egg yolk with marron glacé (candied chestnut), which is also the flavor of fall. The harmony of the rich, chewy dainty at the center and the moist lotus seed paste will send you to a tranquil Chinese garden with a gentle evening breeze. (contain peanut oil, and wheat)
Red Bean Paste & Osmanthus Flower (紅豆沙桂花): The method to prepare red bean paste is similar to that of lotus seed paste. You can add dry osmanthus flower in the process, or osmanthus flower honey or syrup to highlight the floral flavor. (contain peanut oil, and wheat)
Sichuan Peppercorn Salt Five-nuts (椒盐五仁): There is a variety of nuts and dry fruits combinations you can choose from for this mooncake filling. Our ingredients include cashews, almonds, pecans, macadamia nuts, pumpkin seeds, and sesame seeds. (contain peanut oil, nuts and wheat)
* Each traditional mooncake serves 2–4 people.
Tea Pairing: the “Hairy Crab” & Osmanthus Flower by Teaism DC
Tea is the loyalist companion to mooncakes and most Chinese desserts. Depending on the flavor of the mooncakes, Chinese choose different teas, as people do dessert and wine pairing in western cuisines. The Hairy Crab by Teaism can go with all our mooncakes, especially the traditional cantonese-styled mooncakes. Originating from An Xi County in Fujian Province, its hairy leaves similar to hairy crab legs earns this Oolong tea the interesting name. The Hairy Crab is similar to the more well-known Tieguanyin (鐵觀音, lit. Iron Bodhisattva), sharing floral and fruity tastes. While Tieguanyin can be sharp with tobacco notes, Hairy Crab tend to be softer and buttery, with a creamy mouthfeel.
These gift sets are being offered on a promotional basis to showcase the special mooncake dessert for the Mid-Autumn Festival. Pickups and deliveries for these products will be limited to the period beginning Aug 22nd and ending on Sept 30th (first come first serve). You can find more details by visiting our shop online.
Package:
Pre-packed
Main Ingredients:
Snow Skin Mooncake & Plant-Based Ice Cream Filling Collection (GF, V) by Guest Chef Jing
The mooncake selection Jing prepared this time is exactly drawn from the elaboration on symbolizing the moon for eternity. People have been exposed to the issue of life and death in both private and public spheres in unprecedented breadth and depth, and there are some new-onset mental health concerns in the post-covid era. All of us have experienced and thought about it so much, “Men have sorrow and joy, they part and meet again; / The moon may be bright or dim, she may wax or wane.” Instilling her feelings into the snow skin mooncakes, Jing designs her mooncake set themed “Taste of emotions” as the following:
The Deluxe Collection (4 pieces)
• Sorrow (悲): Mango passionfruit chia (bright tropical and citrusy flavor with a sweet aftertaste)
• Joy (歡): Peach, perilla & ginger jelly (sweet with a hint of spice)
• Parting (離): lychee tea, lychee, wolfberry & osmanthus flower jellies (silky sweet sourness with astringent aftertaste)
• Reunion (合): Jujube date, hawthorn berry brunoise (sweet with a hint of tartness)
The Premier collection (6 pieces) includes the four flavors above, plus
• Filled with Mixed Feelings (五味雜陳)：mint, basil, coffee powder, chili pepper and black pepper corn jelly (bold and warm flavor, combining grassy sweetness, bitterness, and spiciness with a cool and refreshing aftertaste)
• Perfect Circle / Fulfilment (圓滿團圓)：Black sesame, truffle, chocolate, chestnut brunoised (pleasantly sweet umami, velvety texture)
*About snow skin mooncakes: this type of non-baked mooncake originates from Hong Kong in the 1960s and has become popular across China and other Southeast Asian countries. It is always served cold, perfect for early Mid-Autumn Festivals (such as this year) when heat is still lingering. The skin, mainly made of sticky rice flour and rice flour, has a slightly chewy and elastic texture. Ice cream is the most common filling. Jing also adds crunchy elements or jelly layers to enhance the contrast.
Traditional Cantonese-Styled Mooncake Collection by Chinese Street Market
To kick off the Mid-Autumn session, we are bringing some of the classic Cantonese-styled wheat dough mooncake fillings with our own interpretation.
Lotus Seed Paste & Salted Egg Yolk (蓮蓉蛋黃): Contrast of silky, sweet lotus seed and the crumbly, savory, oily egg yolk. (contain peanut oil, egg and wheat)
Lotus seed paste is made from dry lotus seeds newly harvested in the summer. These dry lotus seeds are soaked in cold water overnight, then drained and boiled. Fry the boiled lotus seeds under a low heat with a certain amount of granulated sugar, stir and add water from time to time until it reach the right texture.
Taro Paste & Marron Glacé (芋蓉糖漬栗子): for vegans and vegetarians, we substitute salted egg yolk with marron glacé (candied chestnut), which is also the flavor of fall. The harmony of the rich, chewy dainty at the center and the moist lotus seed paste will send you to a tranquil Chinese garden with a gentle evening breeze. (contain peanut oil, and wheat)
Red Bean Paste & Osmanthus Flower (紅豆沙桂花): The method to prepare red bean paste is similar to that of lotus seed paste. You can add dry osmanthus flower in the process, or osmanthus flower honey or syrup to highlight the floral flavor. (contain peanut oil, and wheat)
Sichuan Peppercorn Salt Five-nuts (椒盐五仁): There is a variety of nuts and dry fruits combinations you can choose from for this mooncake filling. Our ingredients include cashews, almonds, pecans, macadamia nuts, pumpkin seeds, and sesame seeds. (contain peanut oil, nuts and wheat)
* Each traditional mooncake serves 2–4 people.
Tea Pairing: the “Hairy Crab” & Osmanthus Flower by Teaism DC
Tea is the loyalist companion to mooncakes and most Chinese desserts. Depending on the flavor of the mooncakes, Chinese choose different teas, as people do dessert and wine pairing in western cuisines. The Hairy Crab by Teaism can go with all our mooncakes, especially the traditional cantonese-styled mooncakes. Originating from An Xi County in Fujian Province, its hairy leaves similar to hairy crab legs earns this Oolong tea the interesting name. The Hairy Crab is similar to the more well-known Tieguanyin (鐵觀音, lit. Iron Bodhisattva), sharing floral and fruity tastes. While Tieguanyin can be sharp with tobacco notes, Hairy Crab tend to be softer and buttery, with a creamy mouthfeel.
These gift sets are being offered on a promotional basis to showcase the special mooncake dessert for the Mid-Autumn Festival. Pickups and deliveries for these products will be limited to the period beginning Aug 22nd and ending on Sept 30th (first come first serve). You can find more details by visiting our shop online.
Package:
Pre-packed
Main Ingredients:
Snow Skin Mooncake & Plant-Based Ice Cream Filling Collection (GF, V) by Guest Chef Jing
The mooncake selection Jing prepared this time is exactly drawn from the elaboration on symbolizing the moon for eternity. People have been exposed to the issue of life and death in both private and public spheres in unprecedented breadth and depth, and there are some new-onset mental health concerns in the post-covid era. All of us have experienced and thought about it so much, “Men have sorrow and joy, they part and meet again; / The moon may be bright or dim, she may wax or wane.” Instilling her feelings into the snow skin mooncakes, Jing designs her mooncake set themed “Taste of emotions” as the following:
The Deluxe Collection (4 pieces)
• Sorrow (悲): Mango passionfruit chia (bright tropical and citrusy flavor with a sweet aftertaste)
• Joy (歡): Peach, perilla & ginger jelly (sweet with a hint of spice)
• Parting (離): lychee tea, lychee, wolfberry & osmanthus flower jellies (silky sweet sourness with astringent aftertaste)
• Reunion (合): Jujube date, hawthorn berry brunoise (sweet with a hint of tartness)
The Premier collection (6 pieces) includes the four flavors above, plus
• Filled with Mixed Feelings (五味雜陳)：mint, basil, coffee powder, chili pepper and black pepper corn jelly (bold and warm flavor, combining grassy sweetness, bitterness, and spiciness with a cool and refreshing aftertaste)
• Perfect Circle / Fulfilment (圓滿團圓)：Black sesame, truffle, chocolate, chestnut brunoised (pleasantly sweet umami, velvety texture)
*About snow skin mooncakes: this type of non-baked mooncake originates from Hong Kong in the 1960s and has become popular across China and other Southeast Asian countries. It is always served cold, perfect for early Mid-Autumn Festivals (such as this year) when heat is still lingering. The skin, mainly made of sticky rice flour and rice flour, has a slightly chewy and elastic texture. Ice cream is the most common filling. Jing also adds crunchy elements or jelly layers to enhance the contrast.
Traditional Cantonese-Styled Mooncake Collection by Chinese Street Market
To kick off the Mid-Autumn session, we are bringing some of the classic Cantonese-styled wheat dough mooncake fillings with our own interpretation.
Lotus Seed Paste & Salted Egg Yolk (蓮蓉蛋黃): Contrast of silky, sweet lotus seed and the crumbly, savory, oily egg yolk. (contain peanut oil, egg and wheat)
Lotus seed paste is made from dry lotus seeds newly harvested in the summer. These dry lotus seeds are soaked in cold water overnight, then drained and boiled. Fry the boiled lotus seeds under a low heat with a certain amount of granulated sugar, stir and add water from time to time until it reach the right texture.
Taro Paste & Marron Glacé (芋蓉糖漬栗子): for vegans and vegetarians, we substitute salted egg yolk with marron glacé (candied chestnut), which is also the flavor of fall. The harmony of the rich, chewy dainty at the center and the moist lotus seed paste will send you to a tranquil Chinese garden with a gentle evening breeze. (contain peanut oil, and wheat)
Red Bean Paste & Osmanthus Flower (紅豆沙桂花): The method to prepare red bean paste is similar to that of lotus seed paste. You can add dry osmanthus flower in the process, or osmanthus flower honey or syrup to highlight the floral flavor. (contain peanut oil, and wheat)
Sichuan Peppercorn Salt Five-nuts (椒盐五仁): There is a variety of nuts and dry fruits combinations you can choose from for this mooncake filling. Our ingredients include cashews, almonds, pecans, macadamia nuts, pumpkin seeds, and sesame seeds. (contain peanut oil, nuts and wheat)
* Each traditional mooncake serves 2–4 people.
Tea Pairing: the “Hairy Crab” & Osmanthus Flower by Teaism DC
Tea is the loyalist companion to mooncakes and most Chinese desserts. Depending on the flavor of the mooncakes, Chinese choose different teas, as people do dessert and wine pairing in western cuisines. The Hairy Crab by Teaism can go with all our mooncakes, especially the traditional cantonese-styled mooncakes. Originating from An Xi County in Fujian Province, its hairy leaves similar to hairy crab legs earns this Oolong tea the interesting name. The Hairy Crab is similar to the more well-known Tieguanyin (鐵觀音, lit. Iron Bodhisattva), sharing floral and fruity tastes. While Tieguanyin can be sharp with tobacco notes, Hairy Crab tend to be softer and buttery, with a creamy mouthfeel.
Storage Tip:
1: For snow skin plant-based ice cream filling mooncakes: Last in the original packaging or an air-tight container in the freezer (not refrigerator) for up to 2 weeks. ***Leave out for about 20 minutes to thaw before serving. Refreezing is not advised***
2: For traditional Cantonese-styled mooncakes: Best consumed within 7 days of opening; store in an air-tight container or a freezer-safe zip-lock bag at room temperature; store in an air-tight container or a freezer-safe zip-lock bag for up to 3 weeks in a freezer. Heat up frozen mooncakes in the microwave for 10 seconds before consuming.
Food & Culture
Mooncake or 月(Yue) 饼(Bing)
The ancestors of many races of mankind have seen the waning and waxing moon as an emblem of human immortality; among them are the ancient Chinese people. Their legends which associate human immortality…
Meet the Chef
Jing Liu
Guest Chef and Recipe Designer
Guest Chef Jing, a member of the Chinese Street Market talent pool, was born and raised in Guangdong province, China, where dim sum is a part of the day-to-day lifestyle. She moved to the UK during her teens to study and obtained her master’s degree from the University of Manchester (Business School). She then worked in the financial consulting industry at a Big 4 Forensic Firm and a well-known international non-profit organization in Washington, DC. She later decided to pursue her passion in food and cooking, and underwent training at Le Cordon Bleu Paris, where she received the prestigious Grand Diplôme in French Cuisine and Pastry. Now she is a food blogger, showcasing original recipes through various social media platforms, such as Instagram, Youtube, and Wechat. Her recipes are designed to be easy to follow, incorporating her professional techniques and always aiming to source sustainable ingredients. Jing, who has a five-year-old son, devotes much of her efforts these days to developing recipes for children’s nutrition, with a goal of making children’s snacks and desserts healthier.
In her cooking style, Jing will show you different techniques. She will share the western techniques she brings into her otherwise traditional preparation process. She hopes that you’ll be able to take away from her cooking a fun dish to make on your own.
