Mooncakes are categorized into Cantonese and Dian, Su and Beijing styles.
1, Dian-style mooncakes: Dian-style mooncakes are characterized by the use of Yunnan specialty Xuanwei ham, and with honey, sugar and other fillings, baked with purple wheat flour for the crust. The surface of Dian-style mooncakes is golden yellow or brownish red, with a crusty, oily and colorful outer layer, and a thousand layers of pastry wrapped around the filling. Characterized by both fragrant ham and sweet and salty tempting honey, comfortable in the mouth, eat without getting tired.
2, the Soviet-style moon cakes: originated in Shanghai, Jiangsu, Zhejiang and the surrounding areas. Soviet-style moon cakes are characterized by "crispy", the Soviet-style moon cakes are pressed very tightly, with a bite of the teeth moon cakes will be crispy, there are many kinds of fillings, respectively, five kernels, bean paste, etc., the sweetness is higher than that of other types of moon cakes.
3, Cantonese-style moon cakes: originated in Guangzhou, Cantonese-style moon cakes spread widely throughout the country. Canton style mooncakes are characterized by thin skin, filling, usually the ratio of skin filling 1:4, skin filling oil content is higher than other categories, eat the texture of fluffy, slippery, the surface luster is prominent, Canton style mooncakes can be divided into nut type, coconut type, paste type, such as sand and other types of fillings.
4, Beijing-style moon cakes: originated in Beijing, Tianjin and the surrounding areas, so with a kind of Gongyan legacy. Peking-style moon cakes are mainly characterized by sweetness and moderate ratio of skin and filling, usually 2:3 ratio of skin and filling to the special flavor of the filling-based, crunchy texture. Peking-style mooncakes are very meticulous in their workmanship, and the complexity of the production process ranks first among the four major mooncake systems in China.