Su-Style mooncakes have more calories.

The calorie content of the mooncake is two times higher than that of the Cantonese mooncake. The same filling of the moon cake, crust practices and different ratios, the calorie will be very different, snowflake-like texture of the Soviet-style moon cake pastry, calories than the general view of the greasy Cantonese-style moon cake paste skin crust is much higher, the reason for this is in the Soviet-style moon cake fat calorie ratio accounted for seventy percent.

Jin Huimin, director of the Department of Nutrition at Taiwan's United Hospital, said, "The higher the proportion of skin, the higher the calorie, is the more oil, the Soviet-style moon cake skin is relatively thicker than the Cantonese moon cake, layer by layer, a layer of iterative, the proportion of the weight of the weight of a little higher on behalf of the relatively high fat, so the calorie is on the high side." He said that people who prefer the texture of the crust should be careful, the heat is not only hidden in the filling but also in the crust.

The difference between Cantonese mooncakes and Soviet-style mooncakes:

One, Cantonese mooncakes

Cantonese mooncakes are the most popular of all mooncake varieties, and are popular throughout the country, but they are most popular in southern China. The main places of origin are Guangdong and Hong Kong, in addition to Jiangxi, Fujian, Guangxi, Shanghai and other places have more production.

Cantonese mooncakes are finely crafted, giving a feeling of delicacy, especially the surface carvings, and the Canton mooncakes are heavily oiled and look glossy, and the overall look of its surface gives a visual aesthetic.

The Cantonese mooncake has a thin skin with a lot of filling, and the skin is just a very thin layer on the surface, which is fluffy and delicate to eat. The sweetness is pure and the saltiness is savory, giving people a thick, straightforward sense of original flavor.

Cantonese mooncakes, filling selection is mainly based on local specialty ingredients, but the type is very rich, mainly lotus seed paste, egg yolk, coconut, olive kernel, bean paste, Canton sausage, barbecued pork, salted egg, and orange, strawberries and other fruits.

Two, the Soviet-style moon cakes

Su-style moon cakes are generally produced in the south of the Yangtze River, prevalent in the south of the Yangtze River, such as Jiangsu, Zhejiang, Anhui, Shanghai and other places are more popular, and also has a greater influence in the country. Su-style mooncakes are more like classical Chinese pastries.

Su-style mooncakes are the least of the Guangzhou-style mooncakes with those delicate carvings, but the shape is more plump, complete and even, the skin is uniformly thick and thin, white and clean, the color is clear, widowed and proportional, and the appearance of its appearance is a kind of classical and fresh beauty.

Soviet mooncakes are crispier and more layered, and their flavor is less cloying than the sugar- and oil-heavy characteristics of Cantonese mooncakes. While the Cantonese mooncake is purely textural, the Soviet-style mooncake gives a tempered and moderate sense of sweetness and flavor; some are sweet with a salty aftertaste.

Soviet mooncakes, the filling material is slightly different from the Cantonese style, sweet mooncake filling with plant petals (rose, osmanthus and other extracts), melon kernels (such as walnut kernels, melon seeds, pine nuts, sesame kernels) and other preparations.

Savory mooncake fillings are mainly prepared with ham, pork leg meat, shrimp, lard, green onions and so on. The filling focuses on flavor and texture, making good use of flavor blending and interaction.

China News Network - Taiwan dietitian: pastry crust crisp calories high Soviet-style mooncakes contain a shocking amount of oil

Baidu Encyclopedia - Soviet-style mooncakes

Baidu Encyclopedia - Cantonese mooncakes