香港半島酒店(Peninsula Hong Kong Hotel)嘉麟樓(Spring Moon)餐廳的主廚劉平旅（音）為迎接中秋節(Midautumn Festival)而進行的訓練就像是在對付一場真正的馬拉松。他對制作工具要求嚴格，不斷進行練習，敦促自己保持旺盛的精力。于是，在中秋節開始之前的整整一個月里，他與一個27人的團隊每天工作10小時，每天產出高達12000個月餅，著實令人驚嘆。
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*}jD[ Chef Lau Ping-lui of Spring Moon restaurant in the Peninsula Hong Kong hotel trains for the Midautumn Festival much as he would a marathon: He calibrates his tools, conducts practice runs and paces himself to build up stamina. Then, for a solid month before the start of the festival, together with a team of 27 staff working 10-hour shifts, he knocks out a staggering 12,000 mooncakes a day.
+1_NB;,e qWy(f|:hYi 即便是以這種驚人的速度，劉師傅也從沒有做出過足夠的月餅，滿足這個中國傳統佳節前后人們對于月餅的需求。中秋節是每年農歷8月的第15天，今年為10月3日，這是一個老老少少闔家團聚，一起掛花燈，共賞月的時候，據說中秋之夜的月亮是一年當中最圓的時刻。在這樣一個完美的夜晚，月餅是不可或缺的美食。
6>zO"9 Even at this breakneck pace, Chef Lau never makes enough to meet demand for the pastries around the Chinese holiday. It falls on the 15th day of the eighth lunar month and occurs this year on Oct. 3, a night when young and old gather to hang up multicolored lanterns and gaze at what is said to be the brightest full moon of the year. To round off the celebrations, a mouthful of mooncake is essential.
\&"gCv# tpU[KR[- 月餅質地厚重，是傳統的饋贈親朋好友的禮品。月餅通常為手掌大小，薄薄的烤皮裹著密實柔軟的夾心，樣子有普通的，有奇異的，有傳統的，有現代的，五花八門。在經過烤制之前，未被加工的月餅會被壓制在木制模具里成形，并在烤皮外面形成凸起。
e![n$/E3R Mooncake has dense texture and role as a gifting item during the festival season, the palm-size pastry -- made up of a thin baked crust cosseting a compact, soft filling -- runs the gamut from plain to fancy, traditional to contemporary. Before being baked, the raw mooncakes are pressed into wooden molds that give them their shape and create a traditional raised design on the top crust.
8L^5bJ 6g Nsh 在亞洲和海外華人社區最為常見的月餅是廣式蓮蓉月餅和咸鴨蛋黃月餅，其四方的形狀，還有那泛著光澤的棕色烤皮上精美的圖案，都讓你能一眼認出它。另一種最流行的廣式月餅，叫做金華火腿和五仁（由五種堅果制成──杏仁、松子、核桃、開心果和牛油果）月餅。除此之外，還有其它式樣：北式月餅呈圓形，沒有蛋黃。在北京，最常見的月餅外表簡單、看似饅頭，餡料多用紅棗泥。
~CQsv ` The version seen most widely in Asia and in overseas Chinese communities is the Cantonese-style lotus-seed paste and salted duck-egg yolk mooncake, easily distinguished by its square shape and the ornate decorations on its glossy brown skin. Second in popularity, and also part of the Southern-Chinese-style of mooncakes, is the jin hua huo tui (cured ham) and wu ren (five nuts -- almond, pistachio, pecan, cashew and macadamia) flavor. But there are others: Northern-Chinese-style mooncakes are round in shape and contain no egg yolk. In Beijing, the most common mooncakes are humble bun-like pastries similar to mantou, and come filled with a paste of red jujube fruit, which tastes like a tangy dried date spread.
T5Yu+>3 Ic P]EgB 月餅的歷史
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VMZ\9IwI + 7.\>Ucq` 新加坡食品、飲料和生活方式咨詢公司Ate Consulting的總監Lynn Yeow說，關于月餅的起源，不乏傳說；眾說紛紜讓人無法只認其中任何一個。不過，大多數人都比較認同兩個故事。
!0i 'The trouble with uncovering the origin of mooncakes isn't the lack of explanations, but rather the overabundance of different versions, making it impossible to pinpoint just one,' says Lynn Yeow, director of Ate Consulting, a Singapore-based food, beverage and lifestyle consultancy. Most people agree, however, that two folk stories stand out.
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