Beijing Zilaihong

Beijing Zilaihong is a highly representative traditional Beijing - style mooncake with a long history, deeply loved by native Beijingers. Its uniqueness lies in the fact that no additional food coloring is needed; the pastry crust naturally turns an appealing reddish - brown during baking, hence the name "Zilaihong" (naturally red). When making Zilaihong, the outer crust uses a shortcrust pastry dough, which is created by layering water - oil dough and oil pastry to give it rich layers. After baking, the crust becomes crispy and crumbly. The filling is based on white sugar and rock sugar bits, combined with various nuts like walnuts, melon seeds, and almonds, and flavored with rich rose jam or osmanthus jam, offering diverse textures. The distinctive deep red circular mark on the surface is not only for decoration but also a symbol of traditional craftsmanship. With a bite, the crispy crust blends with the sweet filling that has a nutty texture, and the aroma of rose or osmanthus spreads. It’s sweet but not cloying. Zilaihong is often a featured delicacy during the Mid - Autumn Festival. Families enjoy it while gathering to admire the moon, carrying a strong festive atmosphere and emotional memories. It can also serve as an everyday tea snack, paired with a cup of jasmine tea for a leisurely time.