Cantonese Moon Cake Cantonese Moon Cake, also known as Guangdong Moon Cake, is the largest kind of moon cake at present. It originated in Guangdong and its surrounding areas and prevailed in Guangdong, Hainan, Guangxi and other places. At present, it has been popular in all parts of the country and spread to Southeast Asia and European and American countries where overseas Chinese live. Cantonese-style moon cakes are named after their main production in Guangdong, and they have been well-known in domestic and foreign markets as early as the late Qing Dynasty and the early Republic of China. The main characteristics of Cantonese-style moon cakes are: excellent selection of materials, meticulous work, exquisite and embossed patterns on the cake surface, novel style, thin skin and rich stuffing, moist and soft, bright, golden yellow in color, salty and sweet in taste, delicious and mellow in taste, and never tired of eating. According to the crust, Cantonese mooncakes can be divided into three categories: syrup crust, pastry crust and ice crust. Among them, moon cakes with syrup skin are the main ones, because they have a long history, a long history and are widely spread. In addition, the skin is soft and moist, the skin is golden red, and the plasticity is great, such as the sweet cakes of Rongkou, the salty cakes of seafood and the moon cakes with both sweetness and saltiness of human beings, and the shelf life is long, which is a major feature of moon cakes with syrup skin. Crispy moon cakes and iced moon cakes are only a few decades old. Among them, the crust of crispy moon cakes is golden in color, which is created by absorbing western dim sum and combining the characteristics of Cantonese moon cakes. It mainly produces soft and sweet cakes, which are characterized by: soft and sweet when eaten hot, with butter flavor, and crisp and delicious when eaten cold. Ice-skinned moon cakes originated from the practice of banana cakes. The skin of the cakes is as white as jade, and they must be kept in an incubator at 2-5 degrees Celsius. 2 Beijing-style moon cakes Beijing-style moon cakes are a kind of moon cakes represented by the production technology and flavor characteristics in Beijing. It's like a sesame seed cake, and the skin is crispy and delicious.

Mooncakes with syrup are made of wheat flour, edible vegetable oil, baking soda and syrup, and the cakes are made of beautiful patterns, crisp but not hard taste and rich flavor through filling, molding and baking. Zilaibai moon cakes refer to moon cakes with soft stuffing, which are made of wheat flour, soft sugar, lard or edible vegetable oil, and filled with crystal sugar, peach kernel, sweet-scented osmanthus, green plum or hawthorn cake, green shredded pork and so on. Zilaihong moon cakes refer to moon cakes with soft fillings, which are made of refined wheat flour, edible vegetable oil, soft sugar, maltose and baking soda, and filled with cooked wheat flour, sesame oil, melon seeds, peach kernels, rock sugar, sweet-scented osmanthus and green silk. Beijing-style moon cakes with large crust (suede moon cakes) refer to moon cakes with crisp and soft crust made of refined wheat flour, edible vegetable oil, etc., and with distinct layers of crust, crisp filling and non-sticky filling after stuffing, forming, punching and baking.

3 Su-style moon cakes Su-style moon cakes have a strong taste, pay attention to oil and sugar, and prefer to be crispy; Mooncakes with crispy taste are made from wheat flour, maltose, oil and water, and wheat flour and oil are crispy. They are processed by processes such as making crispy skin, filling, forming and baking. They are native to Suzhou.

4 Yunnan-style moon cakes Yunnan-style moon cakes are mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually favored by consumers in other areas. Their main features are that the fillings are Yunnan-style ham, the skin of the cakes is loose, the fillings are salty and sweet, and they have a unique flavor of Yunnan-style ham. Cloud-legged moon cakes, also known as Yunnan-style moon cakes, have their own advantages compared with Soviet-style moon cakes and Cantonese-style moon cakes. Yuntui moon cake is made of Xuanwei ham, a specialty of Yunnan, with honey, lard and sugar as stuffing and purple wheat flour as leather. Its surface is golden yellow or brownish red, with a hard shell outside, oily and gorgeous, and a thousand layers of pastry wrapped in stuffing. This kind of moon cake not only has fragrant ham, but also has sweet and salty honey juice, which is comfortable to eat but not greasy. Cloud-legged moon cakes have a long history. According to legend, in the late Ming and early Qing dynasties, they retired to the Emperor Yongli of the Nanming small court in Kunming (about AD 1649- 1656), and they were sad all day and did not think about tea and rice. A royal chef used his quick wits to choose Yunnan ham lean meat and cut it into diced pieces, mixed with honey and refined sugar, and served steamed snacks, which was called "Yuntui Steamed Bun". Because it is fragrant and mellow, sweet and salty, the emperor ate it and praised it. Since then, it has been listed as a timely snack in the imperial kitchen. Later, this practice of steamed buns was introduced to the people, and gradually changed from steaming to baking, and from the shape of steamed buns to the shape of round cakes. During the Guangxu period, there was a "Hexianglou" dim sum shop run by Hu in Sanchuan (place name) in Kunming, which pioneered the pastry "four-two-tuo" (that is, each one weighed four taels 16 taels, just in line with the old scale at that time 1 catty, hence the name). The stuffing is divided into four varieties: ham, sugar, sand washing and hemp seed. From then on, when the Mid-Autumn Festival came, Kunming citizens rushed to buy "Si Liang Tuo". In the early years of the Republic of China, Chen Huiquan, the owner of the "Jiqingxiang" pastry shop, baked the hard-shell ham moon cake for the first time on the basis of the "four-two-tuo" ham red cake, which was very popular and prosperous, and the shop grew from small to large. The making method of Jiqingxiang Yuntui moon cake is as follows: firstly, the ham is cleaned, boneless, cut into large pieces and steamed, then cut into diced meat the size of soybeans with a knife, mixed with honey, white sugar and cooked noodles, as stuffing, wrapped in a dough made of white oil, powdered sugar and honey, and baked over medium heat. This kind of moon cake has the characteristics of crisp, loose and fragrant, and has become a representative famous food in Yunnan. 5 Chaozhou moon cakes Chaozhou moon cakes have a flat body, a white crust, and crispy filling. Lard is the protagonist of traditional Chaozhou moon cakes. There are two kinds of traditional Chaozhou moon cakes: one mixed with lard is called Yuelao cake; A kind of peanut oil is called clear oil cake. Generally speaking, moon cakes made in Chaozhou with strong local characteristics are called moon cakes.