Beijing Zilaibai

Beijing Zilaibai is also a classic among traditional Beijing - style mooncakes, known alongside Zilaihong as the "Red and White Pair." Its pastry crust turns a light, elegant off - white color after baking, as smooth as jade, which gives it the name "Zilaibai" (naturally white). The production process of Zilaibai’s outer crust is similar to that of Zilaihong, aiming for a crispy, layered texture. The filling, however, leans towards a fresher taste, mainly using white sugar, candied green plums, candied winter melon strips, etc., and sometimes adding mint or salted pepper for a unique flavor. Compared to Zilaihong, Zilaibai is less sweet and has a more refreshing taste, especially suitable for those who don’t like overly sweet foods. The surface of the pastry is usually decorated with a red dot using food coloring, simple yet elegant. When eaten, the crust is light and crispy, the candied fruit in the filling is sweet and sour, and the unique flavors of mint or salted pepper subtly emerge, creating a rich taste experience. Zilaibai is not only a seasonal food for the Mid - Autumn Festival but also holds an important place in the tea snack culture of old Beijing. In the past, it was commonly found in teahouses and pastry shops, a perfect match for scented tea. Today, it remains a special food that conveys Beijing’s food culture.