Moon cakes, with rich stuffing, pulp lifting, sesame cakes, reunion, features, and ice skin. Nowadays, there are many kinds of moon cakes, and many imported products are flooding the market: chocolate moon cakes, ice cream moon cakes, cream moon cakes, and so on. But when it comes to the most traditional way to celebrate the Mid-Autumn Festival, the traditional old moon cakes are the most delicious. There is a story in every moon cake. Mooncakes with syrup are divided into Lu mooncakes and Beijing mooncakes. Lu-style moon cakes are also called flat moon cakes. In Taiwan Province, there are so-called Cantonese-style moon cakes, flat-style moon cakes, Soviet-style moon cakes, suede moon cakes and desktop moon cakes. Cantonese-style moon cakes look the most luxurious and weighty, emphasizing thin skin, rich stuffing, heavy sugar and heavy oil, and not easy to drop slag, suitable for gifts, but the disadvantage is that it is not easy to preserve. Flat moon cakes, also known as moon cakes with pulp, are filled with plain oil and are mostly thick-skinned, and have the longest shelf life. The early Soviet-style moon cakes were mostly crispy, with heavy oil and sugar, crispy and crispy. Now the improved Soviet-style moon cakes are a little bigger than steamed buns and their tastes have been adjusted. Fanmao moon cakes emphasize clear mouth, non-greasy and non-greasy, and multi-layered skin is its characteristic. The last desktop moon cake can be said to have started at the latest, because the Mid-Autumn Festival is not celebrated in Taiwan Province, so there is no such thing as moon cake, and it is mostly replaced by mung bean convex. After many improvements, braised pork mung bean convex is the most popular. Among the Beijing-style moon cakes, there is a kind of moon cake whose crust is made of cooled clear syrup mixed with dough. When cooking the cake crust syrup, the impurities in the syrup need to be extracted with protein liquid, hence the name. In the current production, because the white sugar used is pure in quality, the process of pulp extraction is cancelled. The fillings mainly include rock sugar, moss, red silk, rose, green plum and so on. The characteristics of moon cakes with pulp are that the skin is oily and delicate, soft and palatable, and resistant to storage. The characteristics of moon cakes with pulp are that the ratio of skin to stuffing is the same, the stuffing is much less than that of Cantonese style, and more flour is added, which has a unique aroma, so it tastes solid. The source of the aroma is that the stuffing is mixed with sesame oil, because a lot of oil and sugar are missing. The moon cakes with pulp can be kept fresh for one month at room temperature, and the biggest disadvantage is that they will drop slag and drop a lot.