1. Different methods: Most mooncakes in the north have thick skin and hard fillings. The most classic representative is the Beijing-style five-nut mooncake. The crust is made of wheat flour, and the fillings include melon kernels, walnut kernels, rock sugar, osmanthus, green and red silk, etc. The ratio of skin to filling in Beijing-style mooncakes is about 4:6, and the sweetness is relatively moderate.

On the contrary, the types of mooncakes in the south are relatively rich. Most mooncakes in the South have softer skins and more fillings. Among them, the most representative of southern mooncakes is Cantonese-style mooncakes. Currently, the very popular Cantonese-style mooncakes have thin skin, generous fillings, and taste soft and sweet.

2. Different ingredients: Just like the Zongzi War during the Dragon Boat Festival, there are also very big differences in the taste of mooncakes between northern and southern people. People in the north generally like sweet mooncakes, such as lotus paste, bean paste, date paste, fruity ones, etc. People in the south like to eat salty mooncakes, such as spicy beef, ham, etc. Therefore, the materials used in mooncakes are also very different between the north and the south.

3. Different types: It should be noted that mooncakes in the north include Beijing-style, Jin-style, and Qin-style mooncakes; mooncakes in the south are divided into Cantonese-style, Chaozhou-style, Soviet-style, and Yunnan-style.

4. The taste is different: Northern mooncakes have rough skin and dry fillings, which are crispy and refreshing. Southern mooncakes have a delicate texture, soft, glutinous and sweet.

Reference for the above content? Baidu Encyclopedia-Mooncake