On the Mid-Autumn Festival, eating mooncakes symbolizes reunion. However, mooncakes are very different in different parts of China. How many of these different flavors have you tasted?

No. 1 Beijing-style mooncake is one of the representative varieties of Han mooncakes in the northern region. It has many varieties. It originated from Beijing, Tianjin and surrounding areas. It has moderate sweetness and skin-to-filling ratio. It uses sesame oil and has a sweet taste. , with a crispy texture. There are mainly pulp mooncakes, puff pastry mooncakes, homemade red mooncakes, and homemade white mooncakes.

No. 2 Soviet-style mooncake originates from Jiangsu and Zhejiang. It has a crisp and loose skin, beautiful color, fat but not greasy fillings, and a crispy texture. Su-style mooncakes are characterized by their "crispy" fillings, such as five kernels and bean paste, and are sweeter than other mooncakes.

No. 3 Cantonese-style mooncake is one of the local specialties in Guangdong Province. Its main features are heavy oil, thin skin, and rich fillings. The fillings are mostly made of local specialties, such as shredded coconut. , olive kernels, tangerine pancakes, Cantonese sausage, barbecued pork, salted eggs, etc. The skin and filling are unique. The outer skin is brown and red, shiny, and has clear, concave and convex patterns.

No. 4 Yunnan-style mooncakes Yunnan-style mooncakes and flower cakes are the representatives of Yunnan-style mooncakes. Yunnan-style mooncakes mainly originate and are popular in Yunnan and surrounding areas. Its main characteristics are that the fillings are made of Yunnan-style ham. The crust is loose, the fillings are salty and sweet, and they have a unique flavor of Yunnan-style ham.

No. 5 Chaozhou-style mooncakes Chaozhou-style mooncakes, also known as Chaozhou cakes, are famous cakes of the Han nationality in Chaoshan area of ??Guangdong Province. They are pastry cakes. The main feature is the crust. The filling is thin, oily but not greasy, and sweet but not greasy. According to the type of filling, it can be divided into mung bean, black bean, crystal, purple taro and other types. The core includes egg yolk or seafood.

No. 6 Qin-style mooncake comes from Shaanxi, and its representative is Xi'an's crystal mooncake, which has crispy skin and sweet filling, sweet but not greasy. Qin-style mooncakes mainly include abalone mooncakes, tea mooncakes, corn mooncakes, sugar-free mooncakes, etc., which include both meat and vegetables, with vegetarian food as the mainstay, with sugar, oil, and fetal material being more prominent. The fillings are often filled with green and red silk, roses, orange cakes, etc. preserved fruit.

No. 7 Jin-style mooncakes Jin-style mooncakes are a type of mooncakes represented by Shanxi production techniques and local flavor Mid-Autumn Festival foods. The ingredients are oil, sugar, and eggs. Mainly, it is processed by filling, shaping, baking and other processes. Jin-style mooncakes are sweet, mellow, simple in form, mellow in taste, crispy and refreshing, sweet but not greasy.

No. 8 Qu-style mooncake is a local characteristic Mid-Autumn Festival food in Quzhou City, Zhejiang Province. It is characterized by using sesame as an important raw material, so Qu-style mooncake is also known as It is called "Quzhou Sesame Cake", and its main representatives are "Duze Osmanthus Mooncake" and "Shao Yongfeng Sesame Cake".

No. 9 Hui-style mooncakes Hui-style mooncakes are mooncakes with Han nationality characteristics in Huizhou, Anhui Province. The main features are: small and exquisite, as white as jade, crispy skin and full filling. The skin of Hui-style mooncakes is puff pastry, which is made by mixing fine flour and vegetable oil. The filling is made of pickled wild vegetables, mixed with fresh pork suet and white sugar. The main representative of Anhui-style mooncakes is "prunus mooncakes".

No. 10 Fengzhen Mooncake Originating from Inner Mongolia, Fengzhen mooncake is characterized by being brown and soft, crispy and delicious, long-lasting sweetness, oily but not greasy. When Fengzhen mooncakes are freshly baked, they have distinct layers inside, are as sharp as a knife, and are known as "flying hair and sharp edges" when they loosen up in the mouth. If it is stored in an urn for a long time, it will become soft, soft, sweet and delicious.

No. 11 Taiwanese mooncakes are also called Taiwanese mooncakes with pastry skin. The "skin" of Taiwanese mooncakes has many complex hand-made secrets. The skin can be divided into "cake skin" "" and "pastry", the fillings are mainly made of date paste, lotus paste, bean paste, Wuren, coconut, cocoa, etc. The representative of Taiwanese mooncakes is the mung bean cake.

No. 12 Ning-style mooncakes are produced in Ningbo, Zhejiang. The crust is hard, and the representative varieties are moss mooncakes and ham mooncakes. Among them, the moss mooncake is a kind of mooncake filled with moss as an auxiliary material. It uses high-quality winter moss and is mixed with sesame oil, sesame, melon seeds, peach kernels and other fillings to create a salt-and-pepper flavor. The crust is crispy and the fillings are rich. The aroma of sesame oil is delicious in the mouth, crispy and fragrant, sweet and salty, salty and fresh.

No. 13 Qiong-style mooncake "Qiong-style mooncake" originates from Hainan and is a combination of Soviet-style mooncakes and Cantonese-style mooncakes. It uses the syrup skin of Cantonese-style mooncakes to highlight a "soft" one, and wraps the pastry center of Soviet-style mooncakes to create a "crispy" one, which became the Qiong-style mooncake genre. After hundreds of years of tempering and continuous improvement, Hainan's distinctive local characteristics have been formed: loose, crispy and soft.

No. 14 Snowskin Mooncakes Snowskin mooncakes are different from traditional mooncakes. Traditional mooncakes are made of syrup and are golden in color. Snowskin mooncakes are Part of the raw material is glutinous rice, and the mooncakes are white and crystal clear in appearance. Snowskin mooncakes have a unique taste, soft, smooth and slightly elastic.

NO. 15 Ice Cream Mooncakes

Actually, the mooncake types above are far from covering Chinese mooncakes. I believe there are many other types of mooncakes that we don’t know about and have never eaten. There is no way, Chinese food culture is broad and profound.