As the saying goes, "The moon is full on August 15th, and the Mid-Autumn moon cakes are sweet and fragrant". Moon cakes were originally used to worship the moon god. It has been passed down from generation to generation, and there is a custom of eating moon cakes in the Mid-Autumn Festival. Later, people gradually regarded Mid-Autumn Festival as a symbol of family reunion to enjoy the moon and taste moon cakes. So, what kinds of moon cakes are there? Come and have a look, I promise to open your eyes!
According to the new moon cakes produced by the combination of China local moon cakes and Chinese and western food culture, moon cakes can be divided into two categories: traditional moon cakes and non-traditional moon cakes.
Traditional moon cakes are divided into four groups according to their origin, sales volume and characteristics: Cantonese moon cakes, Beijing moon cakes, Soviet moon cakes and Chaozhou moon cakes.
Ignoring the core features, according to the origin, there are: Beijing-style moon cakes, Cantonese-style moon cakes, Chaozhou-style moon cakes, Soviet-style moon cakes, desktop moon cakes, Hong Kong-style moon cakes, Hui-style moon cakes, Qu-style moon cakes, Qin-style moon cakes, Jin-style moon cakes and even Japanese-style moon cakes.
As far as taste is concerned, it is sweet, salty, salty and spicy; As for fillings, there are osmanthus moon cakes, plum moon cakes, five kernels, red bean paste, roses, lotus seed paste, rock sugar, ginkgo, dried pork floss, black sesame seeds, ham moon cakes and egg yolk moon cakes. According to the crust, there are pulp crust, mixed sugar crust, crisp crust, cream crust, etc. From the modeling point of view, there are smooth surfaces and lace spots.
Cantonese moon cakes: thin skin, soft, sweet and full of stuffing.
Cantonese moon cakes originated from 1889. At that time, there was a pastry shop in the west of the city. Lotus seeds were cooked into lotus paste as the filling of cakes, which was delicious and very popular with customers. During Guangxu period, this pastry shop was renamed as "Lianxianglou", and the cakes filled with lotus seed paste have been shaped into the present moon cakes. According to taste, it can be divided into two categories: salty and sweet. According to the stuffing of moon cakes, there are: lotus seed moon cakes, bean paste moon cakes, five-kernel moon cakes, fruit moon cakes, barbecued pork buns moon cakes and so on.
Yunnan flavor moon cake: crispy skin, moderate sweetness and saltiness, yellow color, oily but not greasy.
Yunnan flavor moon cakes have a long history. According to legend, in the late Ming and early Qing dynasties, they retired to Li Yong, the small court of Nanming in Kunming (about AD 1649- 1656), and they were depressed all day long. 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. Yuntui moon cake is the representative of Yunnan flavor moon cake. Yuntui moon cake is made by cutting the best part of Xuanwei ham into small pieces and adding winter honey, lard and sugar. And then baked with purple wheat flour in Chenggong County, a suburb of Kunming. This kind of moon cake has the characteristics of crisp, loose and fragrant. Its appearance is brownish yellow and slightly hard, and it tastes crisp but not scattered, so it is commonly called "hard-shell ham cake".
Beijing-style moon cakes: exquisite appearance, thin skin and soft flesh, distinct layers and attractive taste.
Beijing-style mooncakes are one of the representative varieties of mooncakes of the Han nationality in northern China, with various patterns. Originated in Beijing and Tianjin and its surrounding areas, it has a certain market in the north. Its main feature is that the sweetness and the ratio of skin to stuffing are moderate. Generally, the ratio of skin to stuffing is 4: 6, and then sesame oil is used, which is sweet and crisp. The main products are natural red moon cakes, natural white moon cakes and Wuren moon cakes in Daoxiang Village, Beijing.
Chaozhou moon cakes: crispy skin, fine stuffing, oily tongue, sweet mouth and soft taste.
According to taste, the main varieties are mung bean paste moon cakes, black bean paste moon cakes, crystal moon cakes and taro moon cakes. Another kind of cake that is the least common and the simplest in workmanship is the old lady cake and the husband cake. According to the usual classification, a kind of mixed lard is called fork sesame seed cake; There is a kind of peanut oil called clear oil cake. Generally, moon cakes with strong Chaozhou local characteristics made in Chaozhou are called fork sesame cakes.
Su-style moon cakes: crisp, crisp, layered, heavy oil but not greasy, sweet and salty.
Su-style moon cakes originated in the Tang Dynasty and flourished in the Song Dynasty. It was not until the emergence of Daoxiang Village in the thirty-eighth year of Qing Qianlong that this skill was really collected, sorted out, perfected, innovated and spread. Su-style moon cakes are divided into sweet, salty, roasted and branded. The production technology of sweet moon cakes is mainly baking, including roses, hundred fruits, salt and pepper, bean paste and other varieties, while salty moon cakes are mainly baking, including ham lard, chive lard, fresh meat, shrimp and so on. Among them, clear water rose, refined hundred fruits, white hemp, salt and pepper, and lard are the fine products in Soviet-style moon cakes.
Hui-style moon cakes: small and exquisite, white as jade, with crisp skin and full stuffing.
Hui-style moon cakes are crispy and made of fine flour and ordinary oil. The cake flame is marinated with wild vegetables (bitter vegetables) and mixed with fresh pork suet and white sugar. The main representative is "Hua Mei Moon Cake".
Bent moon cakes: crisp and delicious, mainly sesame.
Quxing moon cake is a local Mid-Autumn Festival food in Quzhou City, Zhejiang Province, which is a specialty of Quzhou City, Zhejiang Province. It is characterized by sesame as an important raw material, so Quzhou moon cake is also called "Quzhou sesame cake". Its main representatives are "Du Zegui Flower Mooncake" and "Shao Yongfeng Hemp Cake".
Most sesame cakes are two inches round, and special sesame cakes can reach two feet and more than two kilograms. On the front of the sesame cake, colored sesame seeds dyed with plant pigments are used to draw various patterns, including the Goddess Chang'e flying to the moon and the gods in the sky wishing people a Mid-Autumn Festival, Kirin sending children to a wedding, flowers full moon, and Fulu Xi Shou's birthday.
Qin-style moon cakes: rock sugar, sheep fat, crispy skin and sweet stuffing, sweet but not greasy.
Qin-style moon cakes mainly come from holiday foods in Shaanxi, and their representative is xi 'an's crystal moon cakes, which are characterized by rock sugar, sheep fat, crispy skin and sweet stuffing, but not greasy. Shaanxi moon cakes are characterized by abalone moon cakes, tea moon cakes, corn moon cakes and sugar-free moon cakes. They are all mixed with meat and vegetables, with prominent sugar, oil and tire materials, and many candied fruits such as moss, roses and orange cakes are put in the stuffing. Is the originator of moon cakes.
Jin moon cakes: sweet and mellow. Simple form, mellow taste, crisp and refreshing, sweet but not greasy.
Jin-style moon cake is a kind of moon cake represented by Shanxi's production technology, and it is a Mid-Autumn Festival food with local flavor. The ingredients are mainly oil, sugar and eggs, which are processed by stuffing, molding and baking. Among them, Guo mooncake synthesized in Shanxi is the representative of Jin mooncake.
Non-traditional moon cakes Non-traditional moon cakes are a new category of moon cakes, which are different from traditional moon cakes. Compared with traditional mooncakes, non-traditional mooncakes have lower oil content and sugar content, so we should pay attention to the nutrition of mooncakes and the innovation of mooncake making technology. The appearance of non-traditional moon cakes has subverted people's views on moon cakes. Non-traditional moon cakes are keen on novelty in appearance, pursuing novelty and uniqueness, and constantly innovating in taste, compared with traditional moon cakes. The unchangeable taste of cakes, non-traditional moon cakes are more mellow and delicious in taste, and at the same time, they are more in line with modern people's pursuit of food keeping pace with the times. Tired of eating traditional moon cakes, contemporary people, especially young people, give high praise to the taste and technology of non-traditional moon cakes.
French moon cake: It is a non-traditional moon cake that combines China moon cake culture with French pastry technology. It has many flavors, such as cheese, chocolate hazelnut, strawberry, blueberry, cranberry, cherry and so on. The taste is mellow and delicious, soft and delicate, and the taste is similar to that of French West Point such as cupcakes.
Ice-covered moon cakes: the characteristics are that the crust of the cakes need not be baked, and they can be eaten after freezing. The epidermis is mainly transparent ivory, but also purple, green, red, yellow and other colors. The taste is different, the appearance is harmonious and interesting.
Health Moon Cake: This is a functional moon cake that appeared the year before last, including ginseng moon cake, calcium moon cake, medicated moon cake and iodine moon cake.
Pictographic moon cakes: formerly called pork cakes, with hard fillings, mostly for children; Vivid appearance is the new favorite of children.
Golden cream moon cake: the skin is full of cream fragrance, golden color and excellent taste.
Mini moon cake: The main shape is small and exquisite, and the practice is exquisite and elegant.
Cereal moon cakes: The raw materials are miscellaneous grains, which are delicious, healthy and fashionable.
Mustard tuber mustard tuber moon cake: It is a special food in Hangzhou, Zhejiang Province, which is made of mustard tuber and fresh meat. Rich in carbohydrates, cellulose and vitamin E, eating whole grains is a new trend of healthy weight loss.
Ice cream moon cake: It's completely made of ice cream, but it's just a mold of moon cake. August 15 is the Mid-Autumn Festival, but the heat has not been completely removed. Delicious and refreshing, it is also a popular choice for many consumers.
Fruit and vegetable moon cake: It is characterized by soft fillings and different tastes. The fillings are cantaloupe, pineapple, litchi, strawberry, wax gourd, taro, dark plum, orange and so on. And fruit juice or jam, so it has a fresh and sweet taste.
Seafood moon cake: it is a relatively expensive moon cake, including abalone, shark's fin, laver, thunder column and so on. It tastes slightly salty and is famous for its sweetness.
Liang Na moon cake: It is made of lily, mung bean, tea and moon cake stuffing. This is the latest innovation, which has the effect of nourishing and beautifying.
Coconut milk moon cake: The fillings are freshly squeezed coconut milk, light milk and melons and fruits, with low sugar content and oil content, sweet taste, rich coconut fragrance and fragrant taste. Has the effects of moistening, invigorating stomach and caring skin.
Tea moon cake: also known as the new tea ceremony moon cake, with new green tea as the main filling, the taste is light and fragrant. There is a kind of tea mud moon cake, which is fresh with oolong tea juice mixed with lotus seed paste.
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