It’s Mid-Autumn Day again; feeling bewildered by the choice you have when you want to buy a nice box of moon cakes? Here is an all-around explanation of the most common moon cakes we can find on market, to help you make your choice.
Cantonese moon cakes (广式月饼)
Cantonese moon cakes are the most popular genre in China. You can tell by their thin, smooth skins that are molded into complicated patterns, and their greasiness to the touch. It is said that in 1889, saw the first Cantonese restaurant that made moon cakes, stuffed the cakes with lotus seed paste (莲蓉), and until this day, the lotus seed paste filling remains the most classic choice. If a yolk of a salted egg is wrapped in the heart of the filling, the moon cake is called 蛋黄莲蓉月饼. Even though this moon cake ends up being very fatty, it is undoubtedly the best sold kind in China.
Other popular fillings include bean paste (豆沙), nuts (五仁), barbecued pork (叉烧), and shredded coconut (椰丝).
Su moon cakes (苏式月饼)
The Su moon cakes are common in Southern China, especially in Zhejiang and Jiangsu provinces. Compared with the Cantonese moon cakes, they look far less greasy, although are not as delicately made. They are shaped into little buns, and the skin is usually white or golden at the top. Su moon cakes mainly fall into two simple categories: the sweet (甜月饼) and the salty (咸月饼). The sweet ones are usually stuffed with roses, osmanthus flowers, sesame, walnuts and sunflower seeds; the salty ones’ fillings are usually made with ham, pork, shrimps, and pork fat.
Yunnan moon cakes (滇式月饼)
The Yunnan moon cake is also called “Yunnan ham moon cake” (云腿月饼). Compared with other moon cakes it has a unique, ethnic flavor, and is especially popular in Yunnan and Guizhou provinces…
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