Cantonese moon cakes: thin skin, soft, sweet and beautiful stuffing.
Su-style moon cakes: crispy, crispy and layered, heavy oil but not greasy, sweet and salty.
Beijing-style moon cakes: exquisite appearance, thin and soft skin, distinct layers and attractive flavor.
Chaozhou moon cake: heavy oil and heavy sugar, soft taste.
Yunnan-style moon cakes: crispy skin, moderate sweetness and saltiness, yellow color, oily but not greasy.
Hui-style moon cakes: small and exquisite, white as jade, with crisp skin and full stuffing.
Qu-style moon cakes: crispy and delicious, with sesame as the master. Cantonese-style moon cakes are made of exquisite materials, exquisite craftsmanship and rigorous production, which make them thin and soft, golden in color, exquisite and embossed in patterns, beautiful in shape, rich in stuffing, diverse in stuffing, stable in quality, pure in flavor, sweet and delicious, and endless in aftertaste, and become the leader of the moon cake clan. It makes consumers of different social strata, income levels and life tastes covet, forming a trend that the whole country eats Cantonese-style moon cakes regardless of the north and south, regardless of people's age. Even overseas Chinese and students living abroad, as far away as Japan, Southeast Asia, Australia and the United States, all take Cantonese moon cakes as the essential products for Mid-Autumn Festival. Cantonese-style moon cakes are the largest kind of moon cakes at present. They originated in Guangdong and its surrounding areas and have been popular all over the country. They are characterized by thin skin and large stuffing. Usually, the ratio of skin to stuffing is 2:8, and the oil content of skin stuffing is higher than other kinds. They taste soft, smooth and have outstanding surface luster. The outstanding representatives are Bailianrong moon cakes from Lianxianglou and Guangzhou restaurants. Beijing-style moon cakes. Beijing-style moon cakes originated in Beijing and Tianjin and its surrounding areas, and have a certain market in the north. Their main characteristics are moderate sweetness and the ratio of skin to stuffing, which is generally 4:6. They are mainly filled with special flavor and have a crisp taste. The main products are Zilai red moon cakes, Zilai white moon cakes and Wuren moon cakes in Daoxiang Village, Beijing.
Su-style moon cakes. Su-style moon cakes originated in Shanghai, Jiangsu, Zhejiang and surrounding areas. Their main features are loose crust, five kernels and bean paste, and their sweetness is higher than other kinds of moon cakes. The main products are Su-style moon cakes produced by Limin in Hangzhou.
Yunnan-style moon cakes. Yunnan-style moon cakes are mainly originated and popular in Yunnan, Guizhou and surrounding areas, and now they are gradually liked by consumers in other areas. Their main features are that Yunnan-style ham is used as the stuffing, the crust is loose, the stuffing is salty and sweet, and they have a unique flavor of Yunnan-style ham. The main product is Yuntui moon cakes produced by Jiqingxiang, Kunming.
Qu-style moon cakes are self-contained and are the local characteristics of Quzhou City, Zhejiang Province. It is characterized by sesame as an important raw material, so Qu-style moon cakes are also called "Quzhou sesame cakes". Its main representatives are "Du Zegui Flower Moon Cake" and "Shao Yongfeng Sesame Cake", a century-old Chinese brand. Hui-style moon cake, whose skin is crispy, is made of fine flour and plain oil, and the cake flame is made of wild vegetables (bitter vegetables), which are pickled and mixed with fresh pork suet and white sugar. The main representative is "dried plum moon cake". There are relatively few other types of mooncakes. "Moon cakes are different in the Mid-Autumn Festival every year." In recent years, new styles of mooncakes have emerged one after another. Such as moon cakes with ice skin, fruits and vegetables, seafood, coconut milk and tea. Let's take a look at the new moon cakes today:
* Ice-covered moon cakes: The characteristics are that the crust of the cakes does not need to be baked, and they are eaten after freezing. Mainly transparent milky white epidermis, but also purple, green, red, yellow and other colors. The tastes are different, and the appearance is very harmonious and interesting.
* Fruit and vegetable moon cakes: characterized by soft stuffing and different flavors. The fillings include cantaloupe, pineapple, lychee, strawberry, wax gourd, taro, dark plum, orange, etc., and fruit juice or pulp, so it has a fresh and sweet flavor.
* Seafood moon cake: it is a relatively expensive moon cake, including abalone, shark's fin, laver, ray column, etc. It tastes slightly salty and is famous for its sweetness.
* Naliang moon cake: it is made by mixing lily, mung bean and tea with moon cake stuffing. It is the latest innovation and has the effect of moistening and beautifying.
* Coconut milk moon cake: The stuffing is made of freshly squeezed coconut juice, evaporated milk and melons and fruits, with low sugar content and oil content, sweet taste, rich coconut flavor and fragrant mouth. It has the functions of moistening, invigorating stomach and caring skin.
* Tea moon cake: also known as new tea ceremony moon cake, with new green tea as the main filling and light and fragrant taste. There is a kind of moon cake with tea paste, which is mixed with lotus paste with oolong tea juice, which is more fresh.
* Health mooncakes: This is a functional mooncake that appeared only two years ago, including ginseng mooncakes, calcium mooncakes, medicated mooncakes, and iodine mooncakes.
* Image-shaped moon cakes: in the past, they were called pig cakes, with hard fillings, which were mostly eaten by children; Vivid appearance is the new favorite of children.
* Golden cream moon cake: The crust of the cake is full of cream flavor, with golden color and excellent taste.
* Mini moon cakes: the main shape is small and exquisite, and the method is exquisite and elegant.