Four Stars Gazing at the Moon

Four Stars Gazing at the Moon

　　The World’s Number One Dish: The preparation of Four Stars Gazing at the Moon is simple. First, fresh fish fillets are thinly sliced, marinated with oil, salt, and cooking wine. Taro slices are steamed first, then the fish slices are laid on top. A paste made from mashed ginger, chili, and sesame is poured over the fish, and the dish is steamed until fully cooked before being served together with the bamboo steamer. When the lid is lifted, clouds of steam rise, and the aroma of spice, heat, and freshness wafts through the air, making one’s mouth water and appetite surge.

　　Historical Anecdote

　　Mao Zedong was known for his love of spicy food and his fondness for braised pork, a fact familiar to many. However, it is less known that Chairman Mao himself named a dish “Four Stars Gazing at the Moon.” In April 1929, the Fourth Red Army returned from western Fujian to southern Jiangxi, fanning out to mobilize the masses. The Third Column of the Fourth Red Army, led by Commander Wu Zhonghao and political commissar Cai Xieming, arrived in Gulonggang, Xingguo County. Mao Zedong, accompanied by a guard platoon, entered Xingguo County for the first time and was welcomed by local leaders such as Chen Qihan and Hu Can from the Xingguo County Committee. At the time, having broken out from Jinggangshan and campaigned for months, the Red Army troops were weary and living rough. So, Chen Qihan and others decided to treat Mao to a special meal—the traditional Hakka dish of Xingguo, “Steamed Fish in Bamboo Steamer.” That evening, as Mao settled into his seat, he was puzzled to see four small side dishes—fried peanuts, stir-fried pork with bamboo shoots, and scrambled eggs—arranged around a bamboo steamer about a foot in diameter. Lifting the lid, he realized it was all one dish. Trying a piece of fish, he found it deliciously fresh, spicy, and fragrant—perfect for his taste for spice—and began eating with gusto. After a while, he put down his chopsticks and asked, “What’s the name of this dish?” Hu Can replied, “It’s just a home-style dish, no special name—we call it steamed fish with rice flour.” Chen Qihan smiled and said, “In the imperial palace, every dish has an elegant name. What would you like to call this one, Comrade Mao?” Mao, clearly amused, said, “It deserves a good name. As Confucius said, ‘If names be not correct, language is not in accordance with the truth of things.’” After a moment, he pointed at the steamer with his chopsticks and said with humor, “This big one is like a full moon!” Then pointing to the four small plates, he added, “And these are like four stars. The four little plates surrounding the big steamer are like stars encircling the moon. How about we call it ‘Four Stars Gazing at the Moon’?” Truly worthy of being a poet and statesman, Mao even gave the dish a name filled with romantic beauty and profound meaning. Since then, this Hakka specialty from Xingguo County has been included in China’s list of famous dishes and has even graced the state banquets at Zhongnanhai.

　　Modern Significance

　　Preparation Method

　　Since being named by Mao Zedong, Four Stars Gazing at the Moon has gained widespread fame, and its preparation is also highly particular. The fish must be fresh, thinly sliced, and marinated with refined potato starch (let sit for half an hour). First, place a few vegetable leaves at the bottom of the bamboo steamer, then layer it with rice noodles and taro slices. Steam over high heat until cooked, then add the fish slices on top, pour over a paste of mashed chili, ginger, and sesame, cover, and steam over strong heat for 8 minutes before serving. When the lid is lifted, clouds of steam and rich, spicy aromas fill the air, instantly stimulating the appetite.

　　Embodiment of Revolutionary Tradition

　　After the liberation, Guo Moruo praised Four Stars Gazing at the Moon as “the world’s number one dish.” In 1970, during the Lushan Conference, more than 40 years later, Mao Zedong specially invited Chef Chen from Xingguo to prepare this dish on Mount Lu. After the founding of the People’s Republic, every time Mao returned to Jiangxi, he would order Four Stars Gazing at the Moon and even introduced the dish to Zhongnanhai. In December 1972, when he revisited Xingguo, he specifically requested to eat “Four Stars Gazing at the Moon,” saying he wanted to relive history. Though it is a renowned dish, its ingredients are simple and cost-effective, similar in standard to the traditional “four dishes and one soup” (like those eaten by Emperor Zhu Yuanzhang). It is a culinary representation of revolutionary tradition that enjoys nationwide fame. On September 9, 19963, when the Beijing-Kowloon Railway first opened, Comrade 1 visited Xingguo and also asked for Four Stars Gazing at the Moon to be prepared for him. Three generations of Chinese leaders have favored this dish—its significance likely goes far beyond the food itself.

　　Widespread Popularity

　　In recent years, with the rapid development of the market economy, Four Stars Gazing at the Moon has not only appeared in major cities such as Beijing, Shanghai, and Guangzhou, but has also been brought to places like Taiwan and Hong Kong by Xingguo residents overseas. China’s culinary culture is ancient and diverse, with countless famous dishes—but few are as uniquely tied to the country’s revolutionary history as Four Stars Gazing at the Moon, making it a truly distinctive highlight.