Brief introduction of moon cakes around the country

Mooncakes are divided into Guangdong style, Beijing style, Suzhou style, Chaozhou style and Yunnan style by region. Every kind of moon cake is closely related to local eating habits. The following small series will introduce the moon cakes with local characteristics.

Cantonese moon cake

Region:

Guangdong, Guangxi and Jiangxi.

Appearance:

Generally round or square; In terms of color, different colors of leather will be different.

Materials:

The biggest feature of Cantonese moon cakes is the skin. Usually, the dough is made of wheat flour, invert syrup, vegetable oil, alkaline water, etc. After the filling is formed, a layer of egg liquid is brushed and baked, which makes the Cantonese-style moon cake thin and thick and soft in taste.

There are sweet and salty fillings. The sweet ones are generally lotus seed paste or various kinds of fruit paste, and the salty ones are generally five kernel stuffing or sausage stuffing, but one or two salted egg yolks are usually added.

Features:

Thin and soft skin, beautiful shape, exquisite pattern, clear pattern, not easy to break, beautifully packaged and easy to carry.

Beijing moon cake

Region:

Beijing, Tianjin and surrounding areas.

Appearance:

The shape is close to Cantonese moon cakes, which are flatter and smaller than Cantonese moon cakes.

Materials:

The skin of the traditional Beijing-style moon cake is mainly made of wheat flour, soft candy, lard and baking soda, and the stuffing is single, mainly made of rock sugar, peach kernel, melon seeds, sweet-scented osmanthus, plum or hawthorn cake, green shredded pork and sesame oil.

Features:

Beijing-style moon cakes are generally sweet, with moderate sweetness, the ratio of skin to stuffing is 2: 3, and sesame oil is reused, which is sweet, crisp and delicious.

Sushiyue pancakes

Region:

Suzhou-style cakes originated in Suzhou are very popular in Jiangsu and Zhejiang provinces.

Appearance:

Su-style moon cakes are different from Cantonese-style moon cakes. Su-style moon cakes need to be molded with molds, but they are wrapped with fillings and molded directly by hand, and their shapes are similar to ordinary moon cakes.

Materials:

Su-style moon cakes are made of wheat flour, caramel, edible vegetable oil or lard, water, etc. Filled with lard, peach kernel, pine nuts, melon seeds, sugar orange peel, yellow osmanthus, yellow diced, rose or cooked ham. Teacher Tan's geography studio comprehensively arranged, please indicate the reprint.

Features:

The biggest feature of Su-style moon cakes is crisp skin, overlapping layers, crisp leather, bright color, fat but not greasy stuffing, crisp, sweet and salty taste.

Chaozhou moon cake

Region:

Chaozhou moon cakes, also known as Chaozhou fork cakes and cross characters, refer to lard in Chaoshan dialect and are popular in Chaoshan area of Guangdong Province.

Appearance:

Generally, it is round, the cake body is flat, the cake skin is white, and there is no need for mold setting.

Materials:

Chaozhou-style moon cakes are similar to Soviet-style moon cakes, with crispy skin. Usually, lard, fine sugar, high-gluten flour and low-gluten flour are used to make the skin crispy, while mung beans, black beans, crystals and taro are the main fillings, and nuts include egg yolk or seafood (without kernels).

Features:

The crispy skin is fine, the oil is not fat, the mouth is not greasy, and the taste is soft.

Yunnan moon cake

Region:

Yunnan and its surrounding areas.

Appearance:

A flat round cake.

Materials:

The traditional mooncake skin with Yunnan flavor is made of simple materials, mainly honey, flour and powdered sugar. In recent years, according to different fillings, different crust will be made, some with Cantonese-style oil crust and some with Soviet-style white pastry. In terms of fillings, the factions of Yunnan-style moon cakes are not huge. The protagonists of traditional fillings are only hard-shell ham, sand washing, sugar and hemp seeds. It is an innovative technique in recent years to use special ingredients such as roses and "chicken fir" as stuffing.

Features:

The skin is loose, the skin is crisp, the stuffing is beautiful, the sweetness is moderate, the color is yellow, and it is oily but not greasy.

Desktop moon cake

Region:

Taiwan Province Province.

Appearance:

Disc-shaped.

Materials:

There are two kinds of table-top moon cakes, one is the crust and the other is the pastry. The material of the crust is similar to that of Cantonese moon cakes, and the taste is soft. However, this kind of cake has obvious layers. Generally, the pastry is wrapped in water, and then repeatedly kneaded, relaxed, stuffed, shaped and baked at low temperature. Teacher Tan's geography studio comprehensively arranged, please indicate the reprint.

The fillings of table moon cakes are mostly jujube paste, lotus seed paste, bean paste, five kernels, coconut, cocoa and so on. It is very similar to Cantonese moon cakes, but the humidity is not as good as Cantonese moon cakes.

Features:

Desktop moon cakes are represented by mung beans and braised pork, with crisp skin, non-greasy and light and refreshing filling.

hong kong style moon cakes

Region:

Hong Kong and Guangdong.

Appearance:

Basically, like Cantonese moon cakes, there are also innovative moon cakes such as glossy moon cakes, lace moon cakes, and moon cakes of Monkey King and Longevity Star.

Materials:

The crust of Hong Kong-style moon cakes is richer than that of Cantonese-style moon cakes, including fruit patties, mixed sugar cakes and crispy cakes. The fillings are mainly five kernels, red bean paste, rock sugar, sesame seeds and ham.

Features:

Hong Kong-style moon cakes are based on Cantonese-style moon cakes, which are mixed with a variety of food flavors, mainly sweet, salty, salty and sweet, spicy and so on. They are rich in taste and eclectic.

Huiyuebing

Region:

Huizhou area of Anhui province.

Appearance:

Mooncakes with wider shapes are flatter and smaller.

Materials:

Hui-style moon cakes are crispy and made of fine flour and ordinary oil. The cake flame is marinated with wild vegetables (bitter vegetables) and mixed with fresh pork suet and white sugar. The fillings are mainly red bean paste, jujube paste, lard, sugar, lard, rose and osmanthus.

Features:

Small and exquisite, white as jade, with crisp skin and full stuffing.

Qushi moon cake

Region:

Quzhou, Zhejiang, is a specialty of Quzhou City, Zhejiang Province.

Appearance:

Most of them are two inches round, and the special mooncakes can reach two feet and weigh more than two kilograms. Colored sesame seeds dyed with plant pigments on the front draw various auspicious and festive patterns.

Materials:

Qu-shaped moon cakes are usually made of flour, sesame oil, maltose, soda ash, powdered flour, flour hemp and sesame seeds, and filled with white sugar, orange cake, sesame oil, maltose, walnuts, peanuts and sesame seeds.

Features:

The biggest feature of the flexor moon cake is that sesame is an important raw material, which is crisp, fragrant and delicious, and has a rich taste.

Qinyue cake

Region:

Shaanxi area.

Appearance:

Uniform size, whole week.

Materials:

Qin-style moon cakes are thick-skinned, and the most common one on the market is Wuren moon cakes. The skin is mainly flour, which is dry and hard because of its low water content. The fillings are mainly preserved fruits such as green shredded pork, rose, orange cake and five kernels.

Features:

There are many kinds of Qin-style moon cakes, mostly rock sugar and sheep fat, which are mainly vegetarian, with both meat and vegetables, sugar, oil and tire materials are more prominent, and the skin is crisp and sweet, but not greasy.

Golden moon cake

Region:

Shanxi area.

Appearance:

Generally, it is a round cake with a reddish-brown surface and luster.

Materials:

The ingredients of Jin-style moon cakes are mainly oil, sugar and eggs. The crust is made of yeast, sunflower oil, maltose, white sugar, refined flour and edible alkali, and the stuffing is made of cooked flour, white sugar, sesame oil, maltose, HongLing, honey, walnut kernel, peanut kernel and preserved plum.

Features:

"Flour as stuffing" is the most prominent feature of Jin-style moon cakes, which are sweet and mellow, simple and mellow in shape, crisp and refreshing, sweet but not greasy.

Appreciation of special moon cakes

In addition to the above moon cakes, there are more and more special moon cakes in recent years, either with bold materials or special shapes. Please enjoy a set of innovative moon cakes.

Black and white chocolate moon cake

Tea flavored coconut moon cake

Jasmine scented milk yellow moon cake

Jiangnan sandwich meat moon cake

Berry grapefruit cake piyue

Ming Hu nai Xiang moon cake

Three-color printed moon cakes

Purple sweet potato six-color moon

Ai Cao Wu ren moon cake

Ma Yue cake

Catering friends, the Mid-Autumn Festival is coming. When you are busy, don't forget to eat a moon cake and call home.

In summary

Traditional taste

In the traditional sense, moon cakes are distinguished by origin, sales volume and characteristics. At present, moon cakes are divided into desktop moon cakes, Cantonese moon cakes, Chaozhou moon cakes, Beijing moon cakes, Soviet moon cakes, Yunnan moon cakes, Hong Kong moon cakes, Huizhou moon cakes, Qu moon cakes and Qin moon cakes. , too numerous to mention. The following are ten common types and characteristics.

1. Desktop moon cake: crispy skin with layers, white appearance and light filling.

2. Cantonese moon cakes: thin skin, soft, sweet and stuffed.

3. Chaozhou moon cake: heavy oil and heavy sugar, soft taste.

4. Beijing-style moon cakes: exquisite appearance, thin skin and soft flesh, distinct layers and attractive taste.

5. Su-style moon cakes: crisp, crisp, layered, heavy oil but not greasy, sweet and salty.

6. Yunnan moon cakes: crispy skin, moderate sweetness and saltiness, yellow color, oily but not greasy.

7. Hong Kong-style moon cakes: improved Cantonese style, with thin crust and slightly lower sweetness of stuffing.

8. Hui-style moon cakes: small and exquisite, white as jade, with crispy skin and full stuffing.

9. Qushi moon cake: crispy and delicious, sesame is the protagonist.

10. Qin-style moon cake: rock sugar and sheep fat are the most important, and the skin is crisp and sweet but not greasy.

Unconventional taste

Non-traditional moon cakes focus on changes in taste, skin and stuffing. The result of jumping out of traditional moon cakes is the evolution of exquisite moon cakes.

1. Ice-covered moon cakes: The feature is that the frozen skin does not need to be baked. The epidermis is mainly transparent ivory, but also purple, green, red, yellow and other colors. The taste is different, the appearance is harmonious and interesting.

2. Japanese moon cake: Also known as "Taoshan moon cake", it is actually a kind of kiwifruit from Japan and China. Taoshanpi was used as the crust, and white beans originally used as stuffing replaced flour, which changed the tradition of mooncake crust.

3. French moon cake: it is a non-traditional moon cake that combines moon cake culture with French pastry technology. There are many flavors such as cheese, chocolate hazelnut, strawberry, blueberry, cranberry and cherry. The taste is mellow and delicious, soft and delicate, and the taste is similar to that of French West Point such as cupcakes.

4. Ice cream moon cakes: moon cakes made with ice cream as fillings. The crust is often made of chocolate and belongs to West Point.

5. Fruit and vegetable moon cakes: The characteristics are that the fillings are mainly fruits and vegetables with different tastes. The fillings are cantaloupe, pineapple, litchi, strawberry, wax gourd, taro, dark plum, orange and so on. With fruit juice or jam, it tastes fresh and sweet.

6. Seafood moon cakes: They are precious moon cakes, including abalone, shark's fin, laver, lei Zhu and so on. It tastes slightly salty and is famous for its sweetness.

7. Tea moon cake: also known as the new tea ceremony moon cake, with new green tea as the main filling, the taste is light and fragrant. There is a kind of tea mud moon cake, which is fresh with oolong tea juice mixed with lotus seed paste.