Hanchuan Heyue

Hanchuan Heyue

　　Hanchuan Heyue is a unique traditional food from Hanchuan with a history of about 600 years. According to the illustrations in Volume 12 of the Qing Dynasty’s *Hanchuan County Annals*: white cakes (i.e., Hanchuan Heyue) are soft, sweet, and fragrant. It is said that the magistrate of Hanchuan, aiming to present offerings to the imperial court, selected the finest ingredients and added dried tangerine peel and preserved fruits, crafting the pastries with great care. When soaked in hot water, the pastries in the bowl resemble layers of pristine white lotus petals, while their shape resembles a bright, round moon. After tasting them, the emperor was highly impressed. Given that the white cakes originated from the land of rivers and lakes, he endowed them with the poetic imagery of “moonlight over a lotus pond” and bestowed upon them the name “Heyue” (Lotus Moon).

　　Hanchuan Heyue was originally created by the elder Meiweng. Legend has it that Meiweng was from Hancha Lake and was a filial son honored by three dynasties of county magistrates. One year, his mother fell gravely ill and remained bedridden despite medical treatment. As her condition worsened, Meiweng performed his ultimate act of filial piety by making Heyue using premium flour, oil for layering, and sweet fillings. He would soak the Heyue in hot water and feed it to his mother daily. Miraculously, his mother gradually recovered, eventually regaining the ability to walk and returning to full health. Touched by this, the Heavenly Emperor summoned Meiweng to heaven for spiritual cultivation after his mother passed away. Before ascending, Meiweng passed down the method of making Heyue to his neighbors. Since then, Meiweng has been regarded as the deity in charge of cakes and pastries in the southern regions. Even today, veteran pastry chefs often refer to Meiweng as the ancestor of pastries when teaching apprentices.

　　Hanchuan Heyue uses exquisite ingredients, including premium flour and lard that is folded in twice to create layers. The filling is made with sesame oil, green plums, osmanthus, dried orange peel, and white sugar. The pastry is round, hollow, with a raised surface and even ripples along the edges. Its overall appearance is milky white and delicate, excelling in color, aroma, and taste, and is known to stimulate appetite and regulate qi. Rich in nutrients, Heyue contains essential proteins, fats, carbohydrates, as well as Vitamins C, B6, B12, and various trace elements, making it especially beneficial for the elderly, those recovering from illness, and young children. It is also a popular snack. When soaked in milk or soy milk, it takes on an even more luxurious and delightful flavor.

　　In 1982, Hanchuan Heyue won first place in the province’s flaky pastry category and has been awarded multiple times by the Provincial Department of Commerce the title of “Fine Traditional Industrial Product.” (Hanchuan)