Liang Qiusheng
01 · Lineage & Regional School
Liang Qiusheng, Male, Han, from Anqishipinyouxiangongsi, Guangdong, is a fourth-batch national representative bearer of Traditional Mooncake Making Craftsmanship (Ⅷ-163). The tradition is documented in Anqishipinyouxiangongsi, Guangdong. Within the regional tradition and school record of Traditional Mooncake Making Craftsmanship in Anqishipinyouxiangongsi, Guangdong: Beyond Guangdong, Hainan, and Guangxi, where Cantonese mooncakes are sold, Guangdong's early opening in the modern era also carried them to overseas Chinese enclaves in Southeast Asia and Europe and America. In the late Qing and early Republican period, Cantonese bakeries took root in the emigrant hometowns; once the festival arrived, every family bought and gave mooncakes, and so the craft spread along with remittance letters and steamships. The Anqi Cantonese mooncake began at the Liang family's Yongji Bakery in Xinhui, a branch within the Cantonese system, and later moved to Shenzhen; this move also brought the Xinhui lineage of the craft into the industrial landscape of the Pearl River Delta. In terms of method, the three wrapper types—syrup-skin, crisp-skin, and snow-skin—coexist; among them, sweet bean-paste cakes, savory seafood cakes, and nut-and-kernel cakes that are both sweet and salty mostly belong to the syrup-skin line, thus dividing salty from sweet. The Anqi line uses lotus paste, bean paste, and salted egg yolk as its main fillings, ranking among the richest-flavored of Cantonese mooncakes. Because Guangdong opened to the outside world relatively early in the modern era, Cantonese-style mooncakes were the first to go abroad, sold far to the overseas Chinese communities of Southeast Asia and Europe and America, and had already gained renown at home and abroad by the late Qing and early Republican period. The Anqi Cantonese-style mooncake is an important branch of the Cantonese style; it originated from the Liang family's "Yongji Bakery" in Xinhui during the Qing dynasty.
02 · Mastery & Signature Works
Male, Han ethnicity, born in April 1965 in Shenzhen, Guangdong Province. National representative bearer of Traditional Mooncake Making Craftsmanship (Angel Cantonese-Style Mooncake Making Craftsmanship), a fourth-batch national intangible cultural heritage project. Technician of Angel Cantonese-style mooncake production. He learned mooncake making from his father from childhood and in 1994 became a disciple of Luo Baojian, systematically studying the mooncake craft and mastering the selection of ingredients, the specifications, the requirements for each variety, the production standards, and the sequence of procedures of Cantonese-style mooncakes. Building on the traditional mooncake craft, with its fine ingredients, authentic flavor, ingenious technique, deep customary significance, and long transmission, he was among the first to develop new production techniques for low-sugar mooncakes, low-fat mooncakes, fruit mooncakes, and seafood mooncakes, and obtained a patent certificate for sugar-free, high-fibre, low-energy mooncakes and their production method. Since 1997 he has taken on apprentices and has trained a large number of mooncake makers, so that the Cantonese-style mooncake making technique has been transmitted. Within the documented technical tradition of Traditional Mooncake Making Craftsmanship in Anqishipinyouxiangongsi, Guangdong: Also called "Guangdong mooncake," the Cantonese style is an important type of Chinese mooncake, named for its Guangdong origin, and mainly sold in Guangdong, Hainan, and Guangxi. Through generations of transmission and development, its processes—wrapper-making, filling-cooking, filling-wrapping, and baking—each have a character of their own. Anqi Cantonese mooncakes use lotus paste, bean paste, and salted egg yolk as their main fillings; the finished mooncakes have thin wrappers and rich fillings, are moist and soft, with delicate raised patterns on the surface, oily and lustrous, golden in color, and come in both salty and sweet flavors that are delicious and mellow. By wrapper type, Cantonese mooncakes fall into three main categories—syrup-skin, crisp-skin, and snow-skin—with syrup-skin being the most common. This wrapper is soft and moist, golden-red in color. Sweet cakes with bean paste, savory cakes with seafood, and nut-and-kernel cakes that are both sweet and salty are all syrup-skin mooncakes. Representative repertoire, works and technical entries recorded for the project include: "Archived Records of Process Steps": Through generations of transmission and development, its processes—wrapper-making, filling-cooking, filling-wrapping, and baking—each have a character of their own. "Syrup-skin pastry": Of the three skin types the syrup skin dominates, giving a soft, glossy, golden crust with raised moulded patterns. "Lotus, bean paste and salted egg yolk": Lotus seed paste, bean paste and salted egg yolk are the principal fillings, giving a thin skin with a rich sweet and savoury balance. "Cooking the fillings": The pastes are cooked before assembly until they are oily and set, each filling following its own heat.
Archived Records of Process Steps
Through generations of transmission and development, its processes—wrapper-making, filling-cooking, filling-wrapping, and baking—each have a character of their own.
Syrup-skin pastry
Of the three skin types the syrup skin dominates, giving a soft, glossy, golden crust with raised moulded patterns.
Lotus, bean paste and salted egg yolk
Lotus seed paste, bean paste and salted egg yolk are the principal fillings, giving a thin skin with a rich sweet and savoury balance.
Cooking the fillings
The pastes are cooked before assembly until they are oily and set, each filling following its own heat.
03 · Transmission & Safeguarding Status
In 2012, Liang Qiusheng was announced in the fourth batch of national representative bearers for Traditional Mooncake Making Craftsmanship, with Anqishipinyouxiangongsi, Guangdong as the declared area. Within the documented safeguarding record of Traditional Mooncake Making Craftsmanship in Anqishipinyouxiangongsi, Guangdong: The project was inscribed in the national inventory in 2008 (batch 2), with Anqishipinyouxiangongsi, Guangdong as its declared area, and Shenzhen An QiShiPin Co., Ltd. as its safeguarding unit. Since the project was inscribed in the national inventory, its declared area and safeguarding unit have carried out documentation, transmission and presentation within the national safeguarding framework. Together, the inventory record and the project archive form the public documentary basis for the bearer’s transmission practice.
04 · Associated Heritage Item Dossier
Historical origin
Because Guangdong opened to the outside world relatively early in the modern era, Cantonese-style mooncakes were the first to go abroad, sold far to the overseas Chinese communities of Southeast Asia and Europe and America, and had already gained renown at home and abroad by the late Qing and early Republican period. The Anqi Cantonese-style mooncake is an important branch of the Cantonese style; it originated from the Liang family's "Yongji Bakery" in Xinhui during the Qing dynasty.
05 · Fellow National Bearers Lineage
National representative bearers recorded under the same item code, ordered from the first to the sixth batch. Batch order is not a teacher–student relationship.
| Bearer | Declared area | Roster code | Relation |
|---|---|---|---|
| Zhao Guangjin | Taiyuan, Shanxi | 04-1908 | Other regional school |
| Liang Qiusheng | Anqishipinyouxiangongsi, Guangdong | 04-1909 | This page |
06 · Archival Sources & Bibliography
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript. Compiled from official national representative bearer archival records and the associated project dossier, organized by topic and translated into English. 阅读中文版。