Cantonese moon cakes: thin skin,

teochow mooncake

Soft, sweet and full of stuffing.

Su-style moon cakes: crispy, crispy and layered, heavy oil but not greasy, sweet and salty.

Beijing-style moon cakes: exquisite appearance, thin and soft skin, distinct layers and attractive flavor.

Chaozhou moon cake: heavy oil and heavy sugar, soft taste.

Yunnan-style moon cakes: crispy skin, moderate sweetness and saltiness, yellow color, oily but not greasy.

Hui-style moon cake: Xiaoqiaoling

Beijing moon cake

Long, white as jade, crispy skin and full stuffing.

Qu-style moon cakes: crisp and delicious, sesame is the master.

Qin-style moon cakes: rock sugar, suet, crispy skin and sweet stuffing, sweet but not greasy.

Jin-style moon cakes: sweet and mellow. Simple in form, mellow in taste, crisp and refreshing, sweet but not greasy.

Fengzhen moon cake: it tastes sweet, and the entrance is mellow and memorable.