1, cloud pushes moon cakes
Yuntui moon cake combines the local characteristics of Yunnan. The crust is made of wheat flour from Chenggong, Kunming, and the filling is made of Xuanwei ham from Yunnan. Yuntui moon cake is crisp but not greasy, with even meat, slightly chewy and moderate salty and sweet.
2. Flower cake
Flower cake is made of edible roses unique to Yunnan as the main raw material. Yunnan's unique geographical environment combined with climatic advantages makes edible roses unique and rich in taste. When tasting, it tastes full, full of flowers, sweet but not greasy, and it is a special food that must not be missed when coming to Yunnan. It is one of the classic dim sum representatives with Yunnan characteristics and one of the classic moon cakes with Yunnan flavor in China.
3, buckwheat three spices
It is made of buckwheat flour, the skin is golden and shiny, the entrance is soft and instant, and the buckwheat itself is slightly bitter. With chewing, it is followed by oily and delicate bean paste stuffing, sweet and thin, full, oily but not greasy.
Other factions of Chinese traditional cakes
1, Beijing School: including North China represented by Beijing. It has a long history, various categories and different tastes. It has the characteristics of heavy oil, light sugar, softness and pure sweet and salty taste. Representative varieties include Beijing Bakuai, red and white moon cakes and so on.
2. Supai: represented by Suzhou, Jiangsu. The fillings are mostly nuts and pork chop oil, flavored with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Soviet-style moon cakes and lard rice cakes. Su-style cakes play an important role in the development history of Han cakes in China.
3. Wide school: represented by Guangzhou. Exquisite materials, diverse varieties, novel styles, fresh and diverse tastes, fine production, salty and sweet, and integration of the skills and characteristics of West Point, so it can adapt to the needs of the four seasons and all parties. Representative varieties include white rabbit dumplings, fried radish cake, water chestnut cake, preserved egg crisp and so on.