Among them, Yuntui Moon Cake and Flower Moon Cake are the representatives of Yunnan Moon Cake, which mainly originated and prevailed in Yunnan and its surrounding areas. They are different from all kinds of moon cakes in other areas. Their main features are that the stuffing is Yunnan ham, the crust is loose, the stuffing is salty and sweet, and they have a unique flavor of Yunnan ham. Yunnan Moon Cake is also one of the four new schools of moon cakes in China.

Yunnan-style moon cakes have a long history. According to legend, in the late Ming and early Qing dynasties, they retired to the Emperor Yongli of the Nanming small court in Kunming (about AD1649-1656), and they were sad all day, and they didn't think about tea and rice. A royal chef used his quick wits to cut Yunnan ham into pieces, mixed with honey and refined sugar, and steamed it.

Flavor characteristics

Yuntui moon cake is made by cutting the best part of Xuanwei ham into small pieces, adding winter honey, lard and white sugar to make stuffing, and then baking it with purple wheat flour in Chenggong County, a suburb of Kunming. This kind of moon cake has the characteristics of crispness, looseness and fragrance. Its appearance is brownish yellow and slightly hard, and it is crisp when eaten. Therefore, it is commonly known as hard-shell ham cake. It is loose and crispy when eaten, salty in sweetness, oily but not greasy, and has a strong ham flavor. It is a necessary food for Mid-Autumn Festival and a good gift for relatives and friends.

According to legend, Yunnan-style moon cakes came from the palace, especially famous for their old brands Ji Qingxiang and Gui Meixuan. They were exported to other provinces and some countries in Southeast Asia 50 years ago. Yunnan-style moon cakes are commonly known as hard-shell moon cakes. The ingredients of the cake crust are generally water, flour, lard, sugar and honey, and the oil content is slightly lower than that of Soviet-style moon cakes.