Knowledgeable gourmets will choose Jin Jiu Wuren Moon Cake from Wuchuan, the hometown of moon cakes in China. The stuffing is solid, and the nuts are fragrant, which is really delicious. In addition to five kernels and egg yolk, Guangzhou people who can eat roast goose and barbecued pork are wrapped in stuffing and eat moon cakes as a dish.
Recommended brands: Jinjiu Mooncake and Guangzhou Restaurant.
Soviet style-moon cakes with 100 fruits and fresh meat.
Su-style moon cakes, formerly known as crisp moon cakes, which are deeply loved by the people in the postal area, have the feeling of a small family of Su-style cakes, and are also the only representative in the moon cake industry who can compete with Cantonese-style hard-crust moon cakes.
Its pastry is white and golden, and it looks very shiny. It is as thin as a cicada's wing when you take a bite, and the pastry falls off, which is really crisp and slag-dropping.
The fillings of Su-style moon cakes are divided into two kinds: sweet and salty. Sweet moon cakes are mainly baked, while salty moon cakes are more baked. When it comes to the sweet mouth of Su-style moon cakes, Hua Dan, who is in charge, must be four people, namely, clear water rose, refined fruit, white sesame salt and pepper, and lard with sand, each of which is remarkable.
The representative of salty mouth is Shanghai fresh meat moon cake, which pays attention to baking and eating now. Taiwan loves freshly baked, braving the delicious hot air, and the gravy splashes when it is bitten open. Every time before and after the Mid-Autumn Festival, Shanghainese put the Guangming Village on Huaihai Middle Road and the old houses on Nanjing Road in a sea of people.
Shanghainese, who like to "make a Dojo in a snail's shell", have created a pattern on the basic fresh meat moon cake, and upgraded it to crayfish fresh meat, pickled fresh meat and crab powder fresh meat, which is a proper online celebrity style.
Recommended brands: Zhiweiguan, Xinghualou and Laodafang (fresh meat)
Yunnan style-flower cakes and moon cakes with cloud legs
Yunnan-style moon cakes, the new favorite of the moon cake industry in the past two years, belong to the "late bloomer" and only appeared in the late Ming and early Qing dynasties. Yunnan-style cake crust is crisp but not scattered, and it has the title of "hard shell moon cake". It is best at using local materials, and wraps the flowers and cloud legs rich in Yunnan into moon cakes.
Flower cakes with their own romantic style, and all the treated fresh petals are wrapped in their hearts. At the entrance, the strong smell of roses plundered the mouth, and the fragrant flowers lingered in the mouth, as if the whole person was soaked in a rose bath, fragrant but not greasy.
Cloud-legged moon cakes use the best part of Xuanwei ham, which is fat and thin, with honey and lard. The meat is fragrant and sweet and salty, and neither of them steals the limelight! Cloud leg stuffing is also combined with roses, egg yolks and even Tricholoma matsutake, wrapped together, and the popularity has risen and gone out of Yunnan.
Recommended brands: Jiahua and Pan Xiangji
Beijing-style-moon cakes with paste and natural red flowers.
Beijing-style moon cakes born under the roots of the imperial city are expensive. The moon cakes with raised pulp, the moon cakes with turned hair, and the most grounded, natural red and natural white, all belong to different generations.
Beijing Daoxiang Village Official Weibo
Old Beijingers prefer naturally invited red and naturally invited white. Their names come from different skin colors. Zilaihong is made of hot noodles and is golden. Laibai is cold water dough, which is clean white. The inside is filled with white sugar, rock sugar residue and nuts. There is also a beautiful myth about Zilaihong and Baibai, saying that they are two kinds of medicines made by the Jade Rabbit Fairy, which are used to cure diseases and save lives.
Now the natural red and natural white have been upgraded on the basis of the old days. Sweet-scented osmanthus, green red silk and other preserved fruit materials set each other off, and the texture is more crisp and sweet.