A traditional pastry from Hengyang, long associated with the Mid-Autumn Festival. Its name describes it exactly: su (flaky), bao (thin), yue (moon). The dough is folded and rolled again and again into paper-thin layers, wrapped around a modest filling of crushed sesame, sugar and osmanthus blossoms, then baked pale gold. It breaks at the slightest touch, dissolving into fragrant crumbs the moment it reaches your tongue — light, sweet but never cloying, with a cool floral note that lingers after the crunch. In Hengyang it is more than festival food; it is a taste people carry home.