Suzhou pork mooncakes
It’s again the festival for reunion. And this year, I made some Suzhou pork mooncakes. The pastry is crispy and flaky, while the pork filling is juicy and savory. Each morsel is a lip-smacking experience… Take a sip of cassia wine and seize this heavenly moment. Who cares about worldly sorrow or joy, and whether the moon dims or shines? The skin is crispy and the gravy is rich and fragrant. One mouthful and full of fragrance… Then sip on two small cups of osmanthus wine, tsk tsk… Who cares about the joys and sorrows of it, the weather is perfect!
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