Four kinds of moon cakes in China

There are four kinds of moon cakes in China: Cantonese-style moon cakes, Beijing-style moon cakes, Yunnan-style moon cakes and Soviet-style moon cakes.

1, Cantonese mooncake

Cantonese moon cake is one of the most famous scenic spots of Han nationality in Guangdong, which originated from 1889. The material selection and production technology are extremely exquisite. They are characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, not easy to break, exquisite packaging and easy to carry. They are not only festival foods in Guangdong, Guangxi and Jiangxi, but also good gifts for Mid-Autumn Festival.

2. Beijing-style moon cakes

Beijing-style mooncakes originated in Beijing, Tianjin and surrounding areas, and are one of the representative varieties of mooncakes of Han nationality in northern China. The main characteristics of Beijing-style moon cakes are moderate sweetness, the ratio of skin filling is generally 4: 6, and sesame oil is reused, which is sweet and crisp. Its main products are naturally invited red moon cakes, naturally invited white moon cakes and Wuren moon cakes in Daoxiang Village, Beijing.

3. Yunnan flavor moon cakes

Yunnan-style moon cakes, belonging to Yunnan cuisine, have a long history and are traditional cakes of the Han nationality. They are mainly originated and popular in Yunnan and its surrounding areas. Yuntui moon cakes and flower cakes are the representatives of Yunnan-style moon cakes. The main feature of Yunnan moon cakes is that the stuffing is Yunnan ham, with loose skin and salty and sweet stuffing, which has the unique flavor of Yunnan ham.

4. Su-style moon cakes

Su-style moon cakes are the traditional food of China Han people's Mid-Autumn Festival. Su-style moon cakes are made of wheat flour, maltose, edible vegetable oil or lard, water, etc. Crispy crust made of wheat flour, edible vegetable oil or lard. They are processed by making crispy skin, stuffing, molding and baking. Moon cakes are crispy in skin, beautiful in color, fat but not greasy in stuffing and crisp in taste, which are deeply loved by people in Jiangsu and Zhejiang provinces.

Like to eat moon cakes:

Traditional Cantonese-style moon cakes with Tieguanyin: Traditional Cantonese-style moon cakes value sugar over oil. Although the skin of the moon cake is very thin, it is particularly sweet and greasy because of its full stuffing and exquisite ingredients.

May wish to match the tea with heavy baking, deep color and heavy taste, such as Tieguanyin and ginseng oolong tea. In addition, if it is an improved Cantonese-style moon cake, the taste is sweet and the taste is strong, and it will improve the taste if it is matched with floral tea or fragrant tea.

Desktop moon cakes with oolong tea: As for desktop moon cakes, they are crisp, turpentine, smooth skin, separated skin and stuffing, and fresh but not greasy in taste. They are ideal with all kinds of oolong tea, such as Tianwu tea and top-grade frozen oolong tea.

Su-style moon cakes are crisp and sweet to eat, rich in oil, and especially rich in sugar. Paired with fragrant jasmine fragrance, such as Japanese jasmine tea and jasmine oolong tea, the taste will be better, especially when the fragrant jasmine fragrance overflows the mouth, which makes people feel refreshing.

Snow cake with cold drink: Japanese or European cake crust, or iced snow cake, is not suitable for hot drinks, but rather suitable for cold drinks, such as Korean barley tea, Suntory oolong tea, or cocktails mixed with gin in oolong tea. Such as Biluochun green tea, Longjing and so on. Paired with cakes or desserts will reduce the feeling of sweetness.