The five kernels in the five-nut mooncake are olive kernels, walnut kernels, black melon seeds, white sesame seeds and almonds.

Five-nut mooncakes are one of the traditional Chinese pastries. There are five-nut mooncakes made in different ways across the country, and they are the most famous among the various mooncakes during the Mid-Autumn Festival. It has the characteristics of exquisite ingredients, thin skin and rich fillings, delicious taste, not easy to break, and easy to carry. This kind of mooncake is in the shape of a drum, with slightly bulging edges, clear patterns and writing, regular shape, no broken skin, no filling, and clear corners; the edge is ivory, and the bottom is brownish red; the taste is sweet, soft and crispy, and there are many kinds Nutty aroma.

The five kernels of the five-nut mooncake refer to olive kernels, walnut kernels, black melon seed kernels, white sesame seeds and almonds. They are also made by adding sugared winter melon and ice meat mixed with orange cakes. Wuren mooncakes are not freshly baked and can be tasted right away. Instead, they need to be cooled for 2 to 3 days until the cake becomes soft and oily before tasting. The authentic five-nut mooncake exudes the fragrance of nuts and citrus. You can feel the fragrant and soft filling in the mouth. When you chew it slowly, you will find the rich taste of the nuts. Coupled with the sweet fragrance of the ice meat, the overall taste is crispy, soft and fragrant. Not oily.

Things to note when choosing mooncakes

Look at the appearance: First of all, the mooncakes are uniform in size and plump. The surface of Cantonese-style mooncakes is light brown, the vertical wall is creamy yellow, the egg paste is evenly applied, and the pattern is marked with the factory name and filling core. Beijing-style mooncakes have no pattern or product name, and have a brownish-yellow crust, such as homemade red dough. They are not bare, neither raw nor mushy, and have no sugar or filling.

Second smell: Fresh quality mooncakes can emit a unique tangy fragrance of mooncakes. Due to different raw materials, the fillings have different fragrances. If the mooncakes are made with low-quality raw materials or stored for a long time, they will smell a strange smell or smell.

The third is tasting: Generally, Cantonese-style mooncakes have thin crust and large fillings, pure taste, soft and refreshing texture. The filling is mainly made of lotus paste, coconut paste, egg yolk, fruit and various meat fillings, and is moderately sweet and salty. The fillings of Beijing-style mooncakes are delicate and complicated to make. There are four types of mooncake skins: oil skin, puff pastry, pulp skin and Jingguang skin; the filling core is divided into three categories: kneaded filling, fried filling and rubbed filling. The filling core contains more fruit ingredients, which can be seen after cutting. From peach kernels, melon kernels, hemp seeds, osmanthus, green and red silk and various fruit ingredients, the red mooncakes also contain rock sugar, which makes them taste crisp, soft and delicate.