Jujube mud moon cake is one of the classic flavors of moon cakes, and both the north and the south like it very much. Using high-quality jujube as raw material, the mud filling was made after removing the core. They are delicate, sweet, soft and waxy, and they have a strong jujube flavor when bitten. The silky jujube paste stuffing is extremely sweet and has a rustling taste, which makes it have a unique taste. In addition, jujube can strengthen the spleen and replenish qi. On Mid-Autumn Festival, female friends who love beauty may wish to eat one or two more moon cakes filled with jujube paste.
Fresh meat moon cakes are a must. The light pastry is wrapped with salty and juicy meat stuffing, which is elastic and juicy, crisp and slag-dropping, and the oil is faintly oozing. It's very enjoyable to eat in one bite. Friends who have never eaten may wish to try.
Pineapple moon cake belongs to fruit-flavored moon cake, and its shape is the same as that of ordinary moon cake. But after cutting, the filling is golden and transparent, and the fresh pineapple aroma is coming. The skin is soft and palatable, and the pineapple stuffing is sweet but not greasy. Take a bite of pineapple, and the fragrance will be produced instantly, with a little fruit granularity, sour and sweet, and the taste is particularly good.
After the coconut moon cake is opened, the rich coconut fragrance is refreshing, the delicate and dense coconut stuffing is matched with the sweet and soft skin, and the unique taste of shredded coconut is sweet and moist, and the coconut fragrance is rich but not greasy. This unique taste is not available in popular moon cakes, so it is not an exaggeration to call it moon cakes on the tip of the tongue.
Bean paste moon cake is one of the most classic sweet moon cakes. Red bean granules are entrusted with acacia and carry reunion, which is favored by many friends. Golden moon cakes are wrapped in rich and sweet red bean paste, which is soft and delicious, delicate and oily. The dense red bean paste melts in the mouth, and it is sweet in the heart, and its lips and teeth are fragrant.
Liu Xin Milk Yellow Moon Cake is a rising star among moon cakes. It not only retains the traditional moon cake practice, but also innovates in taste. From the appearance, it is golden yellow, small and exquisite, but it is very dry after cutting. The golden flowing heart goes with the tide, emitting a strong milk fragrance, and taking a bite of the milky yellow stuffing as fragrant as satin has become a favorite taste of many young people.
Lotus seed yolk moon cake is a representative work of Cantonese moon cake, with thin skin and pleasant salty taste. Fresh lotus seeds are made into lotus paste stuffing through soaking, steaming and frying, and served with golden and shiny salted egg yolk. The sweetness of lotus seed paste and the salty taste of egg yolk are intertwined, and the taste is rich and layered, which can be said to be the ceiling of the moon cake industry.
In the world of moon cakes, new fillings and new flavors of moon cakes emerge one after another, but in the eyes of the older generation, the classic five-kernel moon cakes have an irreplaceable position and are "orthodox" moon cakes. It can be said that the traditional Wuren moon cake is the "protagonist" on the Mid-Autumn Festival shopping list every year. Five kinds of nuts, such as walnut kernel, almond kernel, olive kernel, melon seed kernel and sesame kernel, are used as fillings, with thin skin and large stuffing, rich nutrition and healthy color.