Fresh meat mooncake is a specialty of Suzhou, Zhejiang and Shanghai.

Su-Style mooncake, the traditional and authentic technique is preserved in Suzhou. The basic elements of this technique include: the process of selecting materials, initial processing, rubbing the filling, making the skin, making the pastry, wrapping the pastry, wrapping the filling, molding, stamping, baking, packaging and so on. There are no molds in the production process, and the utensils used are relatively simple, including spatulas, greaseproof paper, baking trays, charcoal-based cedar boxes, and so on.

Fresh meat mooncake is a traditional delicacy in the south of the Yangtze River, which is not unique to Suzhou, but is also found in Shanghai and Zhejiang, but as a representative of Suzhou-style pastries, the Suzhou fresh meat mooncake can be called one of the best.

Characteristics of fresh meat mooncake

Fresh meat mooncake, as the name suggests, is a mooncake filled with fresh pork and wrapped in layers of handmade pastry.

There are three or four different ways to make these mooncakes, and the techniques vary from family to family, but there are some basic steps and general ingredients. The ingredients are usually minced pork, minced ginger, minced garlic, chopped green onion, cornstarch, maltose, honey, ghee, lard, sesame oil, cooking wine, and pepper, and the shape of the mooncake is mostly similar: rounded on top, flat on the bottom, and evenly spaced. The pork is juicy, tough and not greasy.

Good fresh meat moon cake, its smell is clean, never greasy gas, full skin, with lard kneaded out of the bright light, black, dirty, do not buy. If you buy fresh meat moon cake filling is not firm, a little bite that run filling, run oil, emitting a bitter and stale flavor, is a poor product, or immediately discarded as good.

Reference: Baidu Encyclopedia-Su-Style Moon Cake (Fresh Meat Moon Cake)