(1) Cantonese-style mooncake. Canton style mooncake is one of the famous local characteristics of Guangdong Province, in southern China, especially in Guangdong, Guangxi, Hainan and other places folk Mid-Autumn Festival festival food, taste in line with the taste of southerners. It is characterized by thin and fluffy skin, beautiful shape, unbreakable, and elaborate packaging. According to the moon cake filling points are lotus seed paste moon cake, bean paste moon cake, five kernel moon cake, fruit moon cake.

(2) Chao-style moon cakes. Chiu Chow Moon Cake is a traditional pastry in Chaoshan District of Guangdong Province. It is a kind of crispy pastry, also known as Chiu Chow Moon Cake, which means lard in Chinese. A cake made of lard mixed with flour as the skin and wrapped with sweet filling and baked is a kind of Chiu Chow moon cake.

(3) Beijing Style Moon Cake. Beijing style mooncake originated from Beijing, Tianjin and surrounding areas, using sesame oil heavily, with sweet taste and crispy texture, which has a certain market in the north. Legend has it that in ancient times, Beijing had a serious plague in a certain year, Chang'e Fairy in the Guanghan Palace ordered the Jade Rabbit (i.e., the Rabbit Master) to come down to the earth specifically for her to pound the immortal medicine to save the people from the plague, and the Rabbit Master used the red and white two kinds of medicines to cure the people of the whole city and returned to the Moon Palace, and these two colors of medicines were evolved into the white mooncake, red mooncake from the mooncake. Peking-style mooncakes have a flaky crust.

(4) Soviet-style mooncakes. The authentic technique of the Soviet-style mooncake is preserved intact in the Taoxiang Village in Suzhou, where no molds are applied to the entire process, and the crust is very crispy and easy to eat with crumbs falling off.