What are the differences between the five typical types of moon cakes in the world of moon cakes?

The most typical mooncakes in the mooncake world are Beijing, Tianjin, Guangzhou, Suzhou and Chaozhou.

The oil and stuffing of Beijing-Tianjin moon cakes are mostly vegetarian stuffing, and the general ratio of skin stuffing is 2:3. Mooncakes are mainly filled with special flavor and have a crisp taste. The good egg yolk tea oil moon cakes and Laihong moon cakes in Daoxiang Village of Beijing are very famous. The biggest feature of moon cakes in Beijing and Tianjin is the palace style, exquisite workmanship and relatively complicated production procedures.

Cantonese-style moon cakes are lighter in oil or sugar, and are the largest kind of moon cakes at present. The crust is similar to West Point, and the stuffing inside is also famous. The general skin filling ratio is 2:8. The leather is thin and stuffed, and the taste is soft and smooth, represented by the white lotus seed cakes in Lianxianglou and Guangzhou restaurants. It is worth mentioning that traditional Cantonese-style moon cakes can be divided into nut-type, meat-type, coconut-type and sand-type according to different fillings, and fruit-type, sauce-flavor and vegetable-type moon cakes have been developed since the 1990s.

Suzhou-style moon cakes originated in Shanghai, Jiangsu, Zhejiang and surrounding areas. There are five kernels, red bean paste and so on. They are rich in taste and have a high proportion of oil and sugar. The biggest feature of the cake is that there are many pineapples and vegetables. The looser and whiter the better. And the skin tastes multi-layered and thin, sweet and delicious. The typical one is the Su-style moon cakes produced by Limin in Hangzhou. In addition, the best of the Soviet-style moon cakes is fresh meat moon cakes, which can also be said to be the maverick and new favorite of the moon cake family in recent years.

Chaozhou moon cakes are relatively flat, but the skin is white, mainly filled with crisp sugar, which tastes crisp. Common round Chaozhou moon cakes are crisp and thin, oily but not greasy, sweet but not greasy. According to the types of fillings, it can also be divided into mung beans, black beans, crystals and purple taro. The core of moon cakes has many flavors such as egg yolk or seafood.