Su-style mooncakes are high in calories.

Suzhou-style mooncakes have twice as many calories as Cantonese-style mooncakes. Mooncakes with the same fillings have different crust methods and proportions, so the caloric content will be very different. The Soviet-style mooncake pastry with a snowflake-like texture has much higher calories than the Cantonese-style mooncake pulp crust, which is generally considered greasy. The reason is The fat-to-calorie ratio of Soviet-style mooncakes accounts for 70%.

Jin Huimin, director of the Nutrition Department of Taiwan United Hospital, said: "The higher the proportion of skin, the higher the calories, that is, the more oil. The Soviet-style mooncake skin is relatively thicker than the Cantonese-style mooncake, and they are stacked layer by layer. Yes, a higher proportion of weight means that the fat is relatively high, so the calories are higher." He said that people who prefer the taste of the crust should be careful, as the calories are not only hidden in the filling but also in the crust. Extended information

The difference between Cantonese-style mooncakes and Soviet-style mooncakes:

1. Cantonese-style mooncakes

Cantonese-style mooncakes are the most popular of all mooncake varieties. One kind, popular all over the country, but most popular in southern China. The main production areas are Guangdong and Hong Kong. In addition, Jiangxi, Fujian, Guangxi, Shanghai and other places have more production.

Cantonese-style mooncakes are made with fine workmanship, giving people a sense of refinement, especially the carvings on the surface. Moreover, Cantonese-style mooncakes are heavily oiled and look very shiny. Overall, their surface gives people a visual of beauty.

Cantonese-style mooncakes have thin skins and many fillings. The skins are only a thin layer on the surface and taste soft and delicate. It's pure sweetness and salty, giving people a thick, direct and original taste.

The fillings of Cantonese-style mooncakes are mainly made of local special ingredients, but the types are very rich, including lotus paste, egg yolk, coconut paste, olive kernels, bean paste, Cantonese sausage, barbecued pork, and salted eggs. As well as various fruits such as oranges and strawberries.

2. Suzhou-style mooncakes

Suzhou-style mooncakes are generally produced and popular in the Jiangnan area, such as Jiangsu, Zhejiang, Anhui, Shanghai and other places. They are popular throughout the country. It also has greater influence. Su-style mooncakes are more like classical Chinese pastries.

Suzhou-style mooncakes do not have the exquisite carvings of Cantonese-style mooncakes, but they are relatively plump, complete and even in appearance. The skin is evenly thick, white and pure, and the color is pure and well-proportioned. Its appearance is classical and fresh. The beauty.

Suzhou-style mooncakes are crisper and layered. Compared with Cantonese-style mooncakes, which are heavy on sugar and oil, they don’t taste that greasy. Cantonese-style mooncakes have a pure taste, while Soviet-style mooncakes give people the impression of being moderately tempered, sweet and delicious; some are sweet and salty, with an aftertaste.

The filling materials of Soviet-style mooncakes are slightly different from those of Cantonese style. Sweet mooncake fillings are made of plant petals (extracted from roses, osmanthus, etc.), melon and nut kernels (such as walnut kernels, melon seeds, and pine nuts). Sesame seeds, sesame seeds, etc.

Salty mooncake fillings are mainly made of ham, pork shank, shrimp, lard, green onions, etc. The filling focuses on taste and texture, and is good at utilizing the harmony and interaction of flavors.

China News Network-Taiwan nutritionist: Soviet-style mooncakes with crispy crust and high calories have amazing oil content

Baidu Encyclopedia-Su-style mooncakes

Baidu Encyclopedia-Guangzhou Style moon cake