As the 2025 Chinese New Year approaches, Zhuhai's Markee Bakery is gearing up for its seasonal production. Operating only during the Mid-Autumn Festival, the Dragon Boat Festival, and Chinese New Year, Markee Bakery consistently sparks a buying frenzy among its fans. Recognized as part of Zhuhai's Intangible Cultural Heritage list in 2016, Markee Bakery has received multiple government honors and support. Leveraging digital platforms, the century-old tradition has widened its reach and gained nationwide popularity.

Markee Bakery traces its origins to Shunde's Fengcheng over a century ago. Founder Xu Wenjin relocated to Tangjiawan Town, Zhuhai, at the age of eight, earning a living through pastry-making. Following China's reform and opening-up, Xu's son, Xu Huaxiang, reopened the business, and his grandson, Xu Yeyang, later rebranded it as "Markee." Four generations have upheld Markee's commitment to meticulous craftsmanship and preserving tradition.

"Markee mooncakes don't have a secret recipe—just dedication," says Xu Yeyang. He personally selects premium ingredients each year from regions like Yunnan Province and Jiangxi Province. For instance, Jiangxi's lotus seeds, known for their large, white grains and sweet, smooth texture, ensure the high quality of Markee's lotus seed paste. Markee's strict ingredient standards also contribute to the scarcity of its mooncakes. "We stop production once we've used up the prepared ingredients and never substitute them with unsatisfactory ones," Xu Yeyang emphasized.

To meet growing demand, Markee has transitioned from hand-kneading dough to using machines for pressing molds, increasing annual output from 10,000 to 50,000 boxes of mooncakes. Despite this growth, demand continues to outpace supply. Xu Yeyang, however, remains committed to adjusting formula annually based on customer feedback, striving to ensure both quality and flavor.

In the era of new media, Markee Bakery gained popularity through platforms like Xiaohongshu and Douyin, with its "hard-to-get" mooncakes becoming a viral local specialty in Zhuhai. Around 30% of its output is now distributed nationwide through online sales. Beyond mooncakes, Markee's Ludou zongzi (sticky rice dumplings) is a Dragon Boat Festival favorite, while the upgraded sweet pancakes are a popular choice for Chinese New Year gifts. Markee's dedication to quality and tradition has revitalized the brand.

Source: Lingnan on the Cloud

麦记饼艺的变与不变，网络传播助珠海唐家非遗月饼走向全国

随着2025年春节的临近，珠海唐家麦记饼艺进入了紧张的生产准备期，每年仅在中秋、端午和春节营业的麦记饼艺，总能引发粉丝的抢购热潮。2016年，“唐家麦记饼艺”被列入珠海市非物质文化遗产代表性名录，并获得多项政府荣誉和扶持。在网络时代背景下，“唐家麦记饼艺”通过加强网络平台建设和有效利用互联网资源，不仅成功拓宽了销售渠道，也让这份传承百年的美味得以更广泛地传播。

麦记饼艺的历史可追溯至百年前，起源于顺德凤城。创始人许文锦8岁随父辗转来到珠海唐家湾，以糕点谋生。改革开放后，其子许华祥重新开业，后孙子许叶阳接手并将品牌定名为“麦记”。麦记的传承历经四代，其核心始终未变：用心制作、守护传统。

“麦记月饼没有独家秘方，有的只是用心。”许叶阳说。他每年亲赴云南、江西等地，精挑细选优质食材，比如江西的莲子“色白粒大，甘芳绵软”，为莲蓉馅奠定了高品质基础。对原料的严格要求也导致麦记月饼供不应求。“我们做完备货的原材料就不再追加，绝不用不满意的原料代替。”

为了提升效率，麦记逐渐引入机器生产，从手工揉面到机器压模，月饼产量从每年一万盒增长至五万盒，但依然无法满足市场需求。尽管如此，许叶阳坚持每年根据客户反馈调整配方，力求改良和创新，以确保产品质量和口感始终在线。

新媒体时代，麦记饼艺通过小红书、抖音等平台走红，“一盒难求”的热度让它成为珠海的网红特产。如今，麦记已开设网店，每年约30%的产品通过物流销往全国。除了月饼，麦记的芦兜粽在端午节备受欢迎，而经过包装升级的唐饼也成为春节热门年货。正是这种对品质与传统的执着，让麦记在传承中焕发新生。

文｜何叶舟
图｜何叶舟（除署名外）
译｜邹晓华
英文审校｜赵凡