The first kind: rose moon cakes.
Rose moon cake, also known as flower cake, is a kind of moon cake that can be eaten full of flowers. It is made of good rose petals. With golden crispy skin, the flower fragrance is pleasant and the filling is sweet. When you take a bite, the rose blooms on the tip of your tongue, and the flower fragrance lingers between your lips and teeth. The faint rose flavor tastes fragrant but not greasy, delicious and satisfying, especially the freshly baked rose moon cake. The layers of crispy skin are as thin as cicadas, delicious and crisp as slag.
The second kind: jujube paste moon cakes
Moon cakes with jujube paste are one of the classic flavors in moon cakes, which are loved by both the north and the south. High-quality big dates are used as raw materials, and mud-like fillings are made after removing the core. They are delicate, sweet, soft and glutinous, and have a strong jujube flavor when bitten. The silky jujube paste fillings are extremely sweet and have a rustling taste, which makes them have a unique taste. Moreover, Chinese dates can strengthen the spleen and invigorate qi. In Mid-Autumn Festival, female friends who love beauty may wish to eat one or two more moon cakes with jujube paste fillings.
The third kind: fresh meat moon cakes.
In the eyes of northerners, moon cakes are mostly sweet, but in the south, on the contrary, moon cakes with minced meat seasoned with light soy sauce are very popular in the south. For example, moon cakes with fresh meat in Suzhou can be called a must, and the thin pastry is wrapped with salty and juicy meat, which is elastic and juicy, crisp and dregs-dropping, and the oil is faintly oozing, which makes people scream and enjoy themselves. Friends who have never eaten it may wish to try it.
The fourth kind: pineapple moon cakes.
Pineapple moon cakes are popular in Guangdong and Taiwan Province, and belong to a fruit-flavored moon cake. Their appearance is the same as that of normal moon cakes. However, after being cut, the fillings are golden and transparent, and the fresh pineapple aroma is on the face. The skin is soft and palatable, and the pineapple stuffing is sweet and not greasy. When you take a bite of the pineapple fragrance, you will feel generate instantly, with a little fruit granularity, sour and sweet, and the taste is particularly good.
The fifth kind: coconut moon cakes.
Hainan is rich in coconuts, and coconut moon cakes have become a local feature. After opening, the rich coconut fragrance is refreshing, and the delicate and dense coconut stuffing is matched with the sweet and soft crust. The unique taste of coconut floss 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.
The sixth kind: red bean paste moon cake
Red bean paste moon cake is one of the most classic flavors of sweet moon cakes, and it is also one of the representatives of moon cakes in the north. Red bean particles have placed acacia and carried the reunion, which is favored by many friends. The golden moon cake is wrapped with rich and sweet red bean paste, which is soft, delicious, delicate and oily. The dense red bean paste immediately melts in the mouth, sweet in the heart and fragrant in the lips and teeth, so it is not greasy to eat.
The seventh kind: cloud-legged moon cakes
Yuntui moon cake, also known as Yunnan-style moon cake, is a kind of salty and sweet moon cake made of Yuntui as the main raw material. Its appearance is unpretentious. After being cut, it is full of fragrant and mellow Yunnan ham grains, which are salty in sweetness and sweet in saltiness. It is said that Yuntui moon cake has a history of more than 400 years, and it has made Yongli Emperor feel happy. However, compared with ordinary moon cakes, Yuntui moon cake will be more expensive.
The eighth kind: yellow moon cakes with flowing milk.
Liuxin milk yellow moon cake is a rising star in moon cakes. It not only retains the traditional moon cake practice, but also brings forth new ideas in taste. From the appearance, it is golden in color, small and exquisite, but after being cut, it is very dry. The golden flowing heart flows down with the trend, emitting a strong milk fragrance, and biting a fragrant milk yellow filling into the mouth like satin has become a favorite taste of many young people.
Ninth: Lotus seed paste and egg yolk moon cakes.
Lotus-paste egg yolk moon cake is the representative work of Cantonese moon cake, which is rich in skin and salty and pleasant. It has been famous all over the country as early as the Qing Dynasty. It is made of fresh lotus seeds through soaking, steaming and frying, and is matched with golden salty egg yolk. The sweetness of lotus paste and salty egg yolk are intertwined, and it tastes rich and layered, which can be said to be the ceiling of the moon cake industry.
The tenth kind: Wuren moon cake
In the world of moon cakes, there are endless moon cakes with new fillings and new flavors, but in the eyes of the older generation, the classic five-kernel moon cake has an irreplaceable position and is an "orthodox" moon cake. It can be said that the traditional five-kernel 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, which are thin in skin, big in stuffing, nutritious and healthy in color.
The above ten kinds of moon cakes are my favorites!