There are four major factions of mooncakes, namely, Cantonese-style mooncakes, Peking-style mooncakes, Soviet-style mooncakes and Chao-style mooncakes.

1, Cantonese moon cake

Cantonese moon cake is a local specialty of Guangdong Province, but it should be counted as the most commonly eaten types of moon cakes, which is characterized by a thin and fluffy skin, beautiful shape, delicate patterns, clear patterns, especially with lotus seeds boiled into lotus seed paste for the filling of the cake, fragrant and delicious, very popular with customers, the angle of the fillings and crusts are divided into lotus seed paste, bean paste type, chestnut paste type and soya bean paste type. Class, bean paste class, chestnut paste class, nut class, date paste class, egg yolk class, crystal skin class and ice skin class.

2, Beijing-style moon cakes

Beijing-style moon cakes are one of the representative varieties of moon cakes in the northern region, with many patterns. Northern traditional mooncakes, represented by Beijing Taoxiangcun's tap-red mooncake, tap-white mooncake, and five-kernel mooncake, etc., are characterized by heavy use of sesame oil, sweet taste, and crunchy texture. Beijing-style mooncake is the representative of the northern mooncake, inherited the palace style, exquisite workmanship. The production process is complex and ranks first among the four major mooncake systems in China.

3, Su-style moon cakes

Su-style moon cakes are the traditional food of the Mid-Autumn Festival, the popularity of a wider range of large and small cities in the north, there are a lot of southerners open the pastry store, Su-style moon cakes, delicate and delicate, the skin is flaky, the color and lustre are beautiful, the filling is fat but not greasy, the taste is fluffy and crunchy.

Su-Style mooncakes are made of wheat flour, caramel, edible vegetable oil or lard, processed by making pastry, wrapping, molding and baking, with fat but not greasy filling, layers of crispy, melt in your mouth, intoxicating people, the Su-Style mooncake production technology has been included in the list of intangible cultural heritage protection in Jiangsu Province.

4, Chao-style moon cakes

Technical moon cakes, also known as cake, is the Guangdong Province, Chaoshan region of the Han Chinese cake class famous points, is a pastry type cake food, belongs to one of the four major genres in China, also originated in Guangdong, Chaoshan Chaozhou moon cakes are very different from the Cantonese moon cakes, round puff pastry, you can clearly see the circle layer layer layer of puff pastry, mixing into the lard is known as the cake, mixing peanut oil is said to be the clear oil cake.

Ancient mooncake culture

Mooncakes were also known as "small cakes" and "moon balls" in ancient times, and the great poet Su Dongpo of the Song Dynasty wrote the following poem: "Small cakes are like chewing the moon. Su Dongpo, a great poet of the Song Dynasty, praised mooncakes in his poem "small cakes are like chewing the moon, with pastry and syrup", from which it can be seen that mooncakes during the Song Dynasty were filled with ghee and sugar.

To the Ming Dynasty, the custom of eating mooncakes at Mid-Autumn Festival is more common. Ming Shen Bung "Wan Department Miscellany" contains: "the common people's families are all to the month of making cakes to leave each other, the size of the call for the moon cake".

"Discretionary Zhi" said: "August, the palace to enjoy the autumn begonias, jade hairpin flowers. Since the first day of the month, that is, there are selling moon cakes, to the fifteenth day, families offer moon cakes, fruits and melons. If there are leftover moon cakes, is the whole collection in a dry and cool place, to the end of the year, said the reunion cake.

Refer to Baidu Encyclopedia - Chiu Chow Mooncake Baidu Encyclopedia - Beijing Style Mooncake for more information