The best mooncake in Kunming is the hard-shelled ham mooncake, which is the most representative of Yunnan mooncakes and Yunnan-style pastries, and other mooncakes such as five kernel, sesame nut, white sugar, rose, jujube paste, sesame mooncake, etc.

The oldest brands are Jixing Xiang, Gui Meixuan, Guan Shengyuan, Xiangyang

The newest brands are Jiahua, Panxiang Ji, and Yunnan Daxue, etc.

This mooncake has a long history.

The hard-shelled ham mooncake, also known as cloud-legged mooncake, has a long history. According to legend, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, Emperor Yongli of the Southern Ming Dynasty, who retreated to Kunming (around 1649-1656 A.D.), spent his days in sadness and did not think about tea and rice. An imperial chef in a hurry, the ingenious choice of Yunnan ham meat cut into pieces, mixed with honey, sugar package filling, steamed snacks served, called cloud leg buns. Because of its rich flavor mellow, sweet and salty suitable, the emperor ate the dragon face, even praise. From then on, listed as the Imperial Kitchen in the seasonal snacks. Later, the practice of this bun into the folk, and gradually changed from steaming to baking, from the shape of the bun to the shape of the cake.

Another said, Kunming will be ham moon cakes called "four two lumps", because of its initial production of each foot of the old four-two heavy, four together, exactly one catty, the best gift. This moon cake was first created in Kunming in the Guangxu period, "He Xianglou" dim sum store, shopkeeper surnamed Hu, was originally a government office of the chef, craftsmanship is extraordinary, after the domicile in Kunming, opened their own cake store, the idea of making moon cakes with Yunnan good ham, for the people to praise. Its children and grandchildren and carry forward, with the cloud leg of the money elbow mixed with sugar for the filling, fresh lard and the best white flour for the crispy shell, the work of the exquisite flavor must be beautiful, and soon passed from alley to alley, the great popularity of the world. After the "Jixingxiang" old to compete, mutual promotion, but also further open up the market, Kunming, young and old recognized the "reserved varieties", and then sold out of the province, sold out of the country, won wide acclaim. About ham "four two weight", Kunming folk there are two kinds of rumors. One said that the ham moon cake is to do sugar moon cake master is too sleepy, mistakenly grabbed the ham crumbs into the sugar filling, another said that the harshness of the moon cake store owner was hated by the fellows, in the production of cakes deliberately add more material to make the bosses lose money, the unknown, but instead of creating a brand name, to get the name of the real goods, for people to buy.

Yunnan ham mooncake is also known as Dian-style mooncakes, it is the same name with the Soviet-style mooncakes, Cantonese-style mooncakes.

The mooncake is delicious in its filling! The mooncakes are made with the best part of the authentic 2-3 year old Xuanwei ham cut into small squares and made in the ratio of 3:7 fat to 7 lean. With winter honey, lard, sugar and other fillings, each moon cake filling content of more than 40%, ham diced content of more than 11%. Sugar and honey accounted for about 20% of the portion, both fragrant ham, and sweet and salty tempting honey, comfortable in the mouth, food and not greasy.

The cloud leg moon cake is delicious in the skin! Cloud legs moon cake with purple wheat flour in the suburbs of Kunming for the skin baked in the heart, the appearance of a golden yellow or brownish red, like a layer of crust, but not really "hard", but more than other shortcake toughness, when eating crispy and not scattered, oily and colorful, thousand layers of pastry wrapped around the heart of the stuffing, the elderly and infants can be easily chewed. After baking, ham oil from the surface of the moon cake moistened out a little, you can smell the obvious Xuanwei ham fragrance, and will not be skin broken filling exposed, the next mouth, each bite is very clear, there is a breakthrough in the feeling of layer by layer. At this point, the sugar is completely melted, not lumps. Fatty meat also does not form a ball.