Cantonese-style moon cakes are characterized by thin skin and large stuffing. Usually, the proportion of skin stuffing is 1:4, and the oil content of skin stuffing is higher than other kinds. It tastes soft, smooth and has outstanding surface luster. Traditional Cantonese-style moon cakes can be divided into nut type, meat and poultry type, coconut type and sand-melted type according to different fillings, and then fruit type, jam type and vegetable type are developed.
2. Beijing-style moon cakes-the legacy of the palace: Originated in Beijing and Tianjin and surrounding areas, it has a certain market in the north. Its main characteristics are moderate sweetness and the proportion of skin and stuffing. Generally, the proportion of skin and stuffing is 2:3, which is mainly based on the special flavor of stuffing and has a crisp taste. The biggest feature of Beijing-style moon cakes is the palace style, exquisite workmanship and complicated production procedures, ranking first among the four moon cake systems in China.
The material selection procedure is also quite complicated. Take the jujube material used in moon cakes as an example, Miyun jujube with small kernel, sweet meat and honey juice must be selected in the specified month, and then the jujube with the same specification is selected through screening, and then the jujube is processed by core removal, peeling, slag removal, rough, refined, grading and sorting.
3, Yunnan-style moon cakes-ham fragrance: Yunnan-style moon cakes, also known as cloud-legged moon cakes, use Xuanwei ham, a specialty of Yunnan, plus honey, lard and sugar, and bake with 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.
4. Su-style moon cakes-small and exquisite: Su-style moon cakes originated in Shanghai, Jiangsu, Zhejiang and surrounding areas. Su Shi, a poet of the Song Dynasty, said that "small cakes are like chewing the moon, and there is crispness and elegance in them".
Su-style moon cakes are characterized by "crispness". Their fillings are pressed tightly, and they will be crisp when you gently bite them with your teeth. The fillings include five kernels and bean paste, which are sweeter than other kinds of moon cakes. The fresh meat moon cake should be the best among the Soviet-style moon cakes, and it can also be said that it is the maverick and new favorite of the moon cake family in recent years.
Reference to the above content? Baidu encyclopedia-moon cake