Mid-Autumn Festival (Source: Internet)
At present, moon cakes in China can be divided into five categories: Beijing, Tianjin, Guangzhou, Jiangsu and Chaozhou.
1, according to the origin: Soviet style, Guangdong style, Beijing style, Nanjing style, Chaozhou style, Yunnan style, etc.
2. As far as taste is concerned, there are: sweetness, salty taste, salty sweetness and spicy taste;
3. From the filling heart, there are: five kernels, red bean paste, rock sugar, sesame seeds, ham moon cakes, etc.
4. According to the crust, there are three categories: pulp crust, mixed sugar crust and pastry crust;
5. As far as modeling is concerned, there are smooth moon cakes, lace moon cakes, the Monkey King moon cakes, and birthday cakes.
Introduction of moon cakes in four regions:
Cantonese-style moon cakes: Cantonese-style moon cakes originated in 1889. At that time, there was a cake and pastry shop in the west of the city, where lotus seeds were boiled into lotus paste as the filling of pastry, which was fragrant and delicious and was very popular with customers. During Guangxu period, this pastry shop was renamed "Lianxianglou", and the pastry filled with lotus seed paste has been shaped into the current moon cakes. Cantonese-style moon cakes are mainly characterized by heavy oil, thin skin and much stuffing. Most of the fillings are famous local specialties, such as shredded coconut, olive kernels, tangerine cakes, Cantonese sausages, barbecued pork and salted eggs. In terms of technology, there are unique features in making skin and stuffing. The skin is reddish brown and shiny, and there are clear and concave patterns. The heart of stuffing is about taste and texture.
Beijing-style moon cakes: Beijing-style moon cakes are one of the representative varieties of moon cakes in northern China, with many patterns. Originated in Beijing and Tianjin and its surrounding areas, it has a certain market in the north. Its main characteristics are moderate sweetness and skin-stuffing ratio, generally the skin-stuffing ratio is 2: 3, and sesame oil is reused. It tastes sweet and crisp. The main products are natural red moon cakes, natural white moon cakes and Wuren moon cakes in Daoxiang Village, Beijing.
Mid-Autumn Festival (Source: Internet)
Su-style moon cakes: Su-style moon cakes are made of wheat flour, maltose, edible vegetable oil or lard, water, etc., and are crisp with wheat flour, edible vegetable oil or lard, and processed through the processes of making crisp skin, filling, molding and baking. Su-style moon cake making technique is actually the crystallization of the collective wisdom of ancient people, which originated in the Tang Dynasty and flourished in the Song Dynasty.
Chaozhou moon cake: Chaozhou moon cake, also known as fork cake, is the name of traditional cake in Chaoshan area, Guangdong Province. It belongs to pastry, and is one of the four major moon cake schools in China. The main characteristics of common Chaozhou moon cakes (round) are that the pastry is fine, the oil is not fat, and the sweetness is not greasy. According to the filling types, it can be divided into mung beans, black beans, crystals, purple taro and other types, while the core includes egg yolk or seafood.
How many mooncakes should I eat at a time?
Because of the high content of sugar, fat and cholesterol in moon cakes, the heat generated is also amazing. Take people's favorite double-yellow lotus seed cake as an example, each calorie has 870 calories (including 220 calories in two egg yolks), while normal people only need to consume more than 2,000 calories per 13. From this perspective, a moon cake is equivalent to a meal. In addition, this moon cake not only contains no dietary fiber, but also contains about 44 grams of fat, 525 milligrams of cholesterol, 16.4 grams of protein and 66 grams of sugar. Experts suggest that the fat intake per person per 13 should be less than 50g, and the cholesterol intake should not exceed.