There are pure lotus seed moon cakes, lazy lotus seed moon cakes and egg yolk moon cakes, double yellow moon cakes, three yellow moon cakes and four yellow moon cakes. The materials used in the cake stuffing are very particular, and you should choose annual lotus seeds. The stuffing is golden in color, smooth and fragrant. In 2009, Cantonese lotus seed cake officially entered the intangible cultural heritage list of Guangzhou, becoming one of the first foods on the list.
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 brands of moon cakes such as Taotaoju, Guangzhou Restaurant, Jinkou Moon Cake, Quxiang and Dasanyuan, and Cantonese moon cakes have gradually become famous at home and abroad.
Characteristics of Cantonese moon cakes:
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, salted eggs, sugar-coated fertilizers and so on. 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.
Baidu Encyclopedia-Cantonese Lotus Seed Mooncakes