Among the four schools of mooncakes, namely "Beijing Nanguang, East Susie and Yunnan", Beijing-style mooncakes are firmly at the top of the list, among which "Five Benevolence" has a higher status and a longer history. After fighting in the Jianghu, many mooncakes have experienced ups and downs, and no one cares about them for a long time. However, it must be said that the former leader "Wuren" has become more and more brave in the curse of "leaving the mooncake industry" and has not seen any decline.

1, Cantonese mooncakes

Cantonese-style moon cakes account for half of the moon cake industry, and the glossy syrup skin makes people love it. The thick five-kernel stuffing, delicate lotus paste stuffing and rich layers of egg yolk, but because of the characteristics of heavy oil and heavy sugar in Cantonese-style moon cakes, you can't eat any more, but one advantage is that the shelf life of Cantonese-style moon cakes is basically about 1-2 years, so it is very conducive to preservation.

2. Beijing-style moon cakes

Among the Beijing-style moon cakes, there are different styles, such as pulp-raising moon cakes, fluffy moon cakes, and natural red and natural white. This old Beijinger prefers natural red and natural white. Now, natural red and natural white have been upgraded on the original basis. With the addition of osmanthus and preserved fruit, the Beijing-style moon cakes are crispy and sweet to eat.

3. Wuren moon cake

According to a survey on "What mooncakes to eat in Mid-Autumn Festival", "Wuren" was successfully selected among the favorite mooncake fillings along with egg yolk lotus paste and flowing mooncakes. Although today's "Five Benevolence" is no longer the champion of the moon cake in those days, even it will be regarded as a collection of goods, and it will be put into the moon cake box with those new rich people such as matcha and flowing milk yellow to enjoy a moment of glory.