Cantonese moon cake Cantonese moon cake, also known as Guangdong moon cake, is the largest kind of moon cake at present. It originated in Guangdong and its surrounding areas and prevailed in Guangdong, Hainan, Guangxi and other places. At present, it has been popular all over the country and spread to Southeast Asia and European and American countries where overseas Chinese live together. 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 is as white as jade and must be kept in an incubator at 2-5 degrees Celsius. 2 Beijing flavor moon cake 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 Su-style moon cakes Su-style moon cakes are heavy in taste, 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.

4 Yunnan flavor moon cakes Yunnan flavor moon cakes are mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually favored 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 royal chef used his quick wits to cut Yunnan ham into cubes, mixed with honey and refined sugar, and served steamed snacks, which was called "cloud-legged 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. Chaozhou moon cakes Chaozhou moon cakes have a flat body, a white shell, and a crisp filling. 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.