Cantonese-style moon cakes are world-famous, mainly because of their exquisite materials selection and production skills. They are characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, exquisite packaging and convenient carrying. They are the best gifts for people in the Mid-Autumn Festival, and they are also indispensable gifts for people on the full moon night of the Mid-Autumn Festival! Cantonese moon cakes originated from 1889. At that time, there was a pastry shop in the west of the city. Lotus seeds were cooked into lotus paste as the filling of cakes, which was delicious and very popular with customers. During Guangxu period, this pastry shop was renamed as "Lianxianglou", and the cakes filled with lotus seed paste have been shaped into the present moon cakes.
In the second year of Xuantong, Chen Taiji, a bachelor of Hanlin, praised the store's moon cakes after tasting them, but found the word "Lianxiang" indecent. He suggested changing it to "Lianxianglou" and handwritten the signboard "Lianxianglou", which is still in use today. Since Lianxianglou in Guangzhou, restaurants and bakeries have followed suit to produce moon cakes, forming famous moon cakes such as Taotaoju, Yuen Long, Guangzhou Restaurant, Jinkou Moon Cake, Quxiang, Dasanyuan and Dasanyuan, and Cantonese-style moon cakes have gradually become famous overseas.
There are many kinds of Cantonese moon cakes. White Lotus, Sausage Yue, Pure Lotus, White Lotus with Egg Yolk, Egg Yolk Huang Lian, Egg Yolk White Bean Shayue, Egg Yolk Bean Shayue, Egg Yolk Lotus Flour, Egg Yolk Fresh Winter Rong Yue, Egg Yolk Fresh Coconut Juice Moon Cake King, Bean Shayue, Bean Shayue, Bean Sauce Rong Yue, Pineapple Boutique Yue, Tribute Yue and Nut Taro Rong Yue. Shuanghuanglian, Shuanghuanglian, lazy roast chicken Yue, fruit Yue, triple protein lotus, Sanhuanglian, Wu, abalone Wu, extra-large moon cakes, yaozhu barbecued pork bun, coconut lotus seed Yue, cloud leg moon cakes and so on.
Cantonese-style moon cakes are characterized by heavy oil, thin skin and much stuffing. Most of the fillings are famous local specialties, such as shredded coconut, olive kernels, orange cakes, Cantonese sausages, barbecued pork and salted eggs. In terms of technology, it is unique in making skin and stuffing. The skin is reddish brown, shiny and has clear concave lines. The core of stuffing is taste and texture. In terms of flavor, he is good at using the interaction of various flavor substances to form a unique flavor, such as using sugar to reduce the sweetness and salty taste, using spices to remove the fishy smell of meat, and using the different molecular structures of various auxiliary materials to produce different colors, smells and tastes, thus forming the characteristics of fine and smooth rongsha stuffing and sweet and salty taste of meat, poultry and aquatic products.
Alas, having said so much, I actually want to say, did you all eat moon cakes on the Mid-Autumn Festival?