will soon usher in the annual Mid-Autumn Festival festival. If you say that food best represents Mid-Autumn Festival , I think everyone will blurt out, mooncakes. One place of water and soil nourishes another person, and the other place of water and soil also breeds a mooncake. mooncakes are not just traditional festival foods, but also the customs and culture of a place.
Another question to everyone: If you make a review in your mind, which mooncake in China is "the most special" and "the most delicious"? believes that among 10 people, 8 different answers may be expressed. Under
, I will take stock of the six major traditional mooncakes with you. They have all been selected by the public and are recognized as more famous, accounting for half of the north and south. Let’s take a look at what are the characteristics of these mooncakes? Do you have your hometown? How many types have you eaten?
The three major mooncakes in the south
1, Cantonese mooncakes
As a genuine southerner, more than 90% of the mooncakes I have eaten since I was a child are Cantonese mooncakes. In my heart, it is well deserved Mooncakes are ranked first.
Cantonese mooncake, as the name suggests, is a mooncake from Guangdong and its surrounding areas. It first originated in the 1880s and has a history of more than 100 years.
The earliest Cantonese mooncakes were represented by lotus seeds made of lotus seeds. They had thin skin and a lot of fillings and had a lot of oil content. Therefore, they looked delicate and smooth on the outside, and tasted sweet and soft.
Now, the filling of Cantonese mooncakes has become more and more abundant. In addition to lotus paste mooncakes, there are also five-nut mooncakes , bean paste mooncakes, coconut paste mooncakes, etc., and the branch of Hong Kong-style mooncakes has also appeared. Among them, the representatives are new-style Cantonese mooncakes such as Liuxin Creamy Mooncakes.
From my personal perspective, lotus paste and salted egg yolk mooncakes are the Cantonese mooncakes I eat the most, and I have never been tired of it. They are also the must-have mooncakes for our family every Mid-Autumn Festival. I believe that many southern ones are from the South. Friends will have similar feelings to me.
2, Su-style mooncake
Although they are also representatives of southern mooncakes, Su-style mooncakes originated from Suzhou, Jiangsu, are many different from the Cantonese mooncakes mentioned above.
When I first ate Su style mooncakes, I thought it was a pasta similar to egg yolk crisp . Later I found out that it was the famous Su style mooncakes.
Su style mooncakes were originally derived from Tang Dynasty . Its crust was made of pastry, which was completely different from Cantonese mooncakes. The fillings used were also very distinctive and can be divided into two categories: salty and sweet.
Among them, the salty Su-style mooncakes are mainly baked, and the cake fillings are mostly lard, fresh meat, shrimp , etc.; the sweet Su-style mooncakes are mainly baked and used The cake fillings are mostly osmanthus, rose , various nuts, etc., which are very local. If you like to eat crispy, relaxed and sweeter mooncakes, Su-style mooncakes are a good choice.
3, Yunnan-style mooncake
I remember when I went to Yunnan before, I was deeply impressed by the local specialty food, including various pastries made of ham, as well as the famous flower cake . Later I discovered that the mooncakes in Yunnan are also related to these two types of pastries.
Yunnan-style mooncakes produced in Yunnan, Guizhou and surrounding areas. The more famous ones are cloud leg mooncakes and flower mooncakes. As the name suggests, Yunle Mooncake is a mooncake made of Yunnan-style ham as the filling, while the flower mooncake is a mooncake made from Yunnan with edible roses.
The crust of Yunnan-style mooncakes uses relatively less grease, so it tastes harder and is also called "hard-shell mooncakes". However, it mostly adds a lot of oil and sugar to the filling, so it tastes richer, and of course, the calories will naturally be higher.
The three major mooncakes in the north
1, Beijing-style mooncakes in
In our food customs and culture, the south and the north are much different, whether it is the long-standing "south rice north" pattern, or Festive foods such as zongzi and mooncakes are all provided with Very distinct regional characteristics.When it comes to the representatives of northern mooncakes, Beijing-style mooncakes are one of them.
Beijing-style mooncakes originated from Beijing and Tianjin. The production process is relatively complicated and has a very distinct palace style. It should be mentioned in particular that a raw material called " green and red silk " is often used in the filling of Beijing-style mooncakes.
Blue and red silk is relatively unfamiliar to southerners, but it should be very familiar to northerners. It is a ingredient made from fresh orange peel or radish, papaya, etc., plus sugar, pigments, etc. It tastes harder.
Generally speaking, the crust of Beijing-style mooncakes is slightly thicker, and sesame oil is used more during the production process. The production process and material selection are very complicated, and it tastes unique, but it is not as sweet as southern mooncakes.
2, Shandong mooncake
Anyone who is a little familiar with Chinese food culture should know that among the four major cuisines in China, Shandong cuisine ranks first. Since Shandong cuisine is so famous, Shandong mooncakes are naturally not willing to fall behind.
During the production process, the oil and sugar used in Shandong mooncakes are less than other places, so the overall taste is not greasy or sweet, and the cake crust is also mainly crispy and refreshing. Common Shandong mooncake fillings include bean paste mooncakes, five-nut mooncakes, black sesame mooncakes, etc.
3, Jin-style mooncake
"Jin" is the abbreviation of Shanxi. Jin-style mooncakes naturally refer to mooncakes originated from Shanxi. Jin-style mooncakes originated from the Ming Dynasty period, and there is also a story about being accidentally and wrong.
At that time, a local cake shop in Taiyuan, Shanxi accidentally missed the time when making noodles and fermented the kneaded noodles. So the cake makers made the mistake and made it into a softer and softer Pie .
This is actually the earliest Jin-style mooncake, and it is named after the surnames of the three cake makers, called "Guo Dulin" cake.
is different from other places. Jin-style mooncakes can be eaten directly after they are made, without waiting for to return to oil . It tastes different from many mooncakes, a bit like a cake with a mellow taste, which is softer.
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