There are many kinds of moon cakes in China, including Beijing style, Guangdong style, Soviet style, desktop style, Yunnan style, Hong Kong style, Chaozhou style and even Japanese style. As far as taste is concerned, it is sweet, salty, salty and spicy. From the stuffing, there are five kernels, red bean paste, rock sugar, sesame seeds, ham moon cakes and so on. According to the skin, there are three categories: pulp skin, mixed sugar skin and crispy skin; The related categories are as follows: (1) Cantonese mooncake, also known as Guangdong mooncake, is the largest mooncake at present. They originated in Guangdong and its surrounding areas, prevailed in Guangdong, Hainan, Guangxi and other places, and have been popular all over the country, and spread to Southeast Asia, Europe and the United States where overseas Chinese live in concentrated communities. Cantonese-style moon cakes are named after being mainly produced in Guangdong, and they have been well-known in domestic and foreign markets as early as the late Qing Dynasty and the early Republic of China. The main characteristics of Cantonese-style moon cakes are: excellent selection of materials, meticulous workmanship, exquisite relief patterns on the cake surface, novel style, thin skin and rich stuffing, moist and soft, golden color, salty and sweet taste, delicious and mellow taste, and never tire of eating. According to the crust, Cantonese mooncakes can be divided into three categories: syrup crust, pastry crust and ice crust. Among them, mooncakes with sugared skin are the main ones, because it has a long history and a long history. In addition, the skin is soft and moist, the skin is golden red, and the plasticity is great, such as sweet cakes of Rongkou, salty cakes of seafood and moon cakes with both human sweetness and salty taste, and the shelf life is long, which is a major feature of moon cakes with sugar water skin. Crispy moon cakes and frosted moon cakes are only a few decades old. Among them, the crust of crispy moon cakes is golden yellow, which is created by absorbing western snacks and combining the characteristics of Cantonese moon cakes. Mainly produces soft and sweet cakes, characterized by: soft and sweet when eaten hot, buttery, crisp and delicious when eaten cold. Frozen moon cakes originated from the practice of banana cakes. The crust of the cake is as white as jade, and it must be kept in a thermostat at 2-5 degrees Celsius. (2) Beijing-style moon cakes. Beijing flavor moon cake is a kind of moon cake represented by Beijing's production technology and flavor characteristics. Like sesame seed cake, the skin is crisp and delicious. Mooncakes in syrup are made of wheat flour, edible vegetable oil, baking soda and syrup. Through filling, molding and baking, mooncakes with exquisite patterns, crisp but not hard taste and rich flavor are made. Zilaibai moon cake refers to soft-filled moon cake, which is filled with wheat flour, soft sugar, lard or edible vegetable oil, and contains rock sugar, peach kernel, sweet-scented osmanthus, plum or hawthorn cake, green shredded pork and so on. Zilaihong moon cake refers to the moon cake with soft stuffing, which takes refined wheat flour, edible vegetable oil, soft sugar, maltose and baking soda as raw materials, and cooked wheat flour, sesame oil, melon seeds, peach kernels, rock sugar, osmanthus fragrans and green silk as stuffing. Beijing-style moon cakes with big skin (crispy skin moon cakes) refer to moon cakes with crispy skin made of refined wheat flour and edible vegetable oil. After filling, molding, stamping and baking, the skin is layered, the stuffing is crisp and the stuffing is not sticky. (3) Soviet-style moon cakes. Su-style moon cakes are rich in flavor, pay attention to oil and sugar, and prefer crispness; Crispy moon cakes are made of wheat flour, maltose, oil and water. Wheat flour and oil are crisp. It is made by making crispy skin, stuffing, molding, baking and other processes. They are Suzhou natives. The method of making a 100-fruit Su-style moon cake: 1. The crust: 1, two cups of refined white flour, two-fifths cups of vegetable oil, one tablespoon of honey and half a cup of hot water at about 70 degrees Fahrenheit. Stir well and set aside. 2. Crispy parts; 1 cup flour, 2/5 cups vegetable oil without water, mix flour and oil evenly, and knead repeatedly for later use. Divide 1 and 2 into 20 parts respectively, then flatten the material of 1 by hand, then wrap 2 parts of the material inside, flatten it, dry it into a rectangle, roll it horizontally, roll it into a turtle back shape from left to right, and dry it into a circle for later use. 2. Cake stuffing: half a cup of sticky rice flour or flour (fried), three quarters of white sugar powder, one quarter of white sugar, three tablespoons of vegetable oil, half a spoonful of wine, one spoonful of honey, two spoonfuls of candied kumquat (cut into soybean size), one quarter of a cup of walnut kernel, one spoonful of pine nuts, one spoonful of sesame seeds and one spoonful of candied pineapple. 3. Divide the stuffing into 20 minutes, wrap them into the skin one by one, and gently press them into the shape of moon cakes by hand. Put it in a baking tray, put it in the middle of the oven, heat it at 350 degrees Fahrenheit, bake it for 20 minutes, turn the cake over, and bake it at 300 degrees 15 minutes until both sides turn pale yellow. In the same way, you can change the hundred fruit stuffing into bean paste and lotus seed paste to make various Soviet-style moon cakes. (4) Yunnan moon cakes. Yunnan-style moon cakes are mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually liked by consumers in other regions. Their main feature is that the stuffing is Yunnan ham, the crust is loose, the stuffing is salty and sweet, and it has a unique flavor of Yunnan ham. Yuntui moon cake, also called Yunnan moon cake, has its own advantages compared with Suzhou moon cake and Cantonese moon cake. Yuntui moon cake is made of Xuanwei ham, a specialty of Yunnan, with honey, lard and sugar as stuffing and purple wheat flour as skin. Its surface is golden yellow or brownish red, with a hard shell outside, oily and gorgeous, and a thousand layers of pastry wrapped in stuffing. This kind of moon cake not only has fragrant ham, but also has sweet and salty honey juice, which is comfortable to eat but not greasy. Yuntui moon cakes have a long history. According to legend, in the late Ming and early Qing dynasties, they retired to Li Yong (about AD 1649- 1656), the emperor of the Nanming small court in Kunming, and they were miserable all the time. A chef used his quick wits to choose Yunnan ham lean meat, cut it into cubes, mixed with honey and refined sugar, and served with steamed snacks, which is called "Yuntui Steamed Bread". Because it is fragrant, mellow, sweet and salty, the emperor ate it with great praise. Since then, it has been listed as a timely snack in the imperial kitchen. Later, the practice of steaming steamed buns was introduced to the people, and gradually changed from steaming to baking, from the shape of steamed buns to the shape of round cakes. During the Guangxu period, there was a "Hexianglou" dim sum shop in Sanchuan, Kunming, which was run by Hu, and it was the first pastry "Si Liang Tuo" (that is, each cake weighed four liang, four liang 16 liang, just in line with the old scale at that time, hence the name). The stuffing is divided into four varieties: ham, sugar, sand washing and hemp seed. From then on, every Mid-Autumn Festival, Kunming citizens rushed to buy "Siliangtuo". In the early years of the Republic of China, Chen Huiquan, the owner of Jiqingxiang pastry shop, baked the hard-shell ham moon cake for the first time on the basis of the "four-two-tuo" ham red cake, which was very popular, the business was booming, and the shop grew from small to large. The making method of Jiqingxiang Yuntui moon cake is as follows: firstly, the ham is cleaned, boned, cut into chunks and steamed, then cut into diced meat the size of soybeans with a knife, mixed with honey, white sugar and cooked noodles as stuffing, wrapped in dough made of white oil, powdered sugar and honey, and baked over medium heat. This kind of moon cake has the characteristics of crisp, loose and fragrant, and has become a representative famous food in Yunnan. (5) Chaozhou moon cakes Chaozhou moon cakes are flat, white in skin, crisp in filling and crisp in entrance. Lard is the protagonist of traditional Chaozhou moon cakes. There are two kinds of traditional Chaozhou moon cakes: one is mixed with lard, called Yuelao cake; There is a kind of peanut oil called clear oil cake. Generally speaking, moon cakes with strong local characteristics made in Chaozhou are called moon cakes. In 2006, a new kind of mooncake with ice skin: its characteristic is that the crust does not need baking, and it can be eaten after freezing. The epidermis is mainly transparent ivory, but also purple, green, red, yellow and other colors. The taste is different and the appearance is harmonious and interesting. Fruit and vegetable moon cake: It is characterized by soft fillings and different tastes. The fillings are cantaloupe, pineapple, litchi, strawberry, wax gourd, taro, dark plum, orange and so on. And fruit juice or pulp, so it has a fresh and sweet taste. Seafood moon cake: it is a relatively expensive moon cake, including abalone, shark's fin, laver, thunder column and so on. It tastes slightly salty and is famous for its sweetness. Cold moon cake: made of lily, mung bean and tea mixed with moon cake stuffing. This is the latest innovation, with moisturizing and beauty effects. Coconut milk moon cake: The fillings are freshly squeezed coconut milk, light milk and melons and fruits, with low sugar content and oil content, sweet taste, rich coconut fragrance and fragrant taste. Has the effects of moistening, invigorating stomach and caring skin. Tea moon cake: also known as the new tea ceremony moon cake, with new green tea as the main filling, the taste is light and fragrant. There is a kind of tea mud moon cake, which is fresh with oolong tea juice mixed with lotus seed paste. Health Moon Cake: This is a functional moon cake that appeared the year before last, including ginseng moon cake, calcium moon cake, medicated moon cake and iodine moon cake. Pictographic moon cakes: formerly called pork cakes, with hard fillings, mostly for children; Vivid in appearance, it is a new pet for children. Mini moon cake: The main shape is small and exquisite, and the practice is exquisite and elegant. Luxury packaging was banned and expensive fillings "appeared". Bird's nest became the stuffing of moon cakes. After the luxury packaging of moon cakes was banned by the state, some merchants made a fuss about the stuffing, and moon cakes filled with bird's nest appeared. Even Pu 'er tea is used to soak moon cakes. In a large shopping mall in Xinjiekou, the moon cake counter on the second floor is filled with all kinds of bulk moon cakes, with traditional lotus seed paste and bean paste as the main fillings, and the price per kilogram is generally around 10 yuan. Bulk moon cakes can also be found in supermarkets such as Su Guo and Jin Run. In order to get higher profits, some merchants are replacing luxury packaging with expensive fillings. In a tea shop in Wanda Shopping Plaza in Xinjiekou, a variety of new moon cakes with tea stuffing attracted many people. One of the mooncake gift boxes contains Tieguanyin honey pomelo, coconut stuffing and vegetarian stewed meat stuffed with Pu 'er tea. The asking price is 298 yuan. A shop assistant said that vegetarian braised pork moon cakes like Pu 'er tea are made by soaking vegetarian braised pork in Pu 'er tea and then taking it out to make it taste like Pu 'er tea. Other tea-flavored moon cakes do the same. In a star-rated hotel in Hexi, there is a mooncake gift box with a price as high as 458 yuan. There are no other gifts tied in the gift box, only 8 moon cakes. It turns out that two of them are stuffed with bird's nest and lotus seed paste. The hotel chef said that this kind of moon cake is soaked in dried bird's nest, mixed with lotus seed paste and frozen to make stuffing, so the cost is very high.