Different Types of Moon-Cakes

Different Types of Mooncakes

Mooncake is the hallmark of the mid-autumn festival and is, made from a variety of fillings and eaten with family and friends. The traditional fillings used in the mooncakes are Lotus seed paste, Sweet bean paste, Five kernels, egg yolk and jujube paste.

 

 

 

Cantonese/Cantonese:

• From southern China
• Features: thin skin, rich fillings (coconut, olive seeds, oranges, sausages and roast pork, salted eggs, etc.), sweetness

1.Five kernels and roast pork

 

2.Red Bean Paste

 

3.Lotus Seed Paste

 

Suzhou style:

• Shorten to Su-style mooncake
• date back 1000 years
• Features: soft and very sweet, use flaky dough and lots of sugar and lard

suzhou meat cake

Beijing-style

• Represents northern mooncakes 

• Features: the balance between crust & fillings (crispy outside, soft inside), use lots of sesame oil

• the skin-and-filling ratio is 4:6

 

 

Non-traditional mooncakes

ice cream style:

Snow Skin style

 

Vegetable and Fruit style

 

Chocolate style

 

 

 

 

Source:

https://www.chinahighlights.com/festivals/top-10-mooncake-flavors.htm

 

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