In ancient times, the names and contributions of many talented women often went unrecorded in history. One such remarkable woman was Wu, a Chinese cook from the Southern Song Dynasty (1127-1279), whose culinary creations are preserved in the book called Wu Shi Zhong Kui Lu.

While little is known about Wu herself, her recipes have become a source of pride for Chinese cuisine. In recent years, a moon cake recipe from her ancient cookbook has gained popularity.

Diverging from traditional flour-based moon cakes, this unique cake is crafted from glutinous rice, earning it the nickname "snow moon cake" or "Southern Song snow moon cake" for its white appearance. It can be savored as is or baked for a few minutes to achieve a softer, sweeter flavor.

As Mid-Autumn Day approaches on September 17th this year, moon cake sales are reaching their peak. Many brands are now offering their own renditions of "snow moon cakes," highlighting their healthier ingredients with reduced calories and sugar content.

In addition to the rice cakes inspired by ancient recipes, numerous museums in China have introduced culturally creative moon cakes.

For instance, the National Museum of China has unveiled moon cakes themed around the traditional myth of Chang'e and the jade rabbit. The cakes come in a box that doubles as a small lamp, inspired by the shape of a Tang Dynasty bronze mirror.

Drawing inspiration from ancient paintings, moon cakes from the Palace Museum showcase colors reminiscent of the timeless masterpiece A Panorama of Rivers and Mountains by Wang Ximeng from the Song Dynasty.