More than ten years after the supply was cut off, many old diners' hearts and minds of lard bean paste mooncakes "re-emerged"! This time, there are new changes.
A few days ago, the reporter learned from the New Ya Cantonese Restaurant that the "Lard Osmanthus Fine Sand Mooncake" that reappeared this year actually originated from the lard fine sand mooncake of that year.
Huang Renkang, executive chef of Xinya Cantonese Restaurant and an international culinary master with more than 50 years of experience in cake making, told reporters that in recent years, "lard" has become a delicacy that people "avoid", so that this lard fine sand mooncake slowly "fades out" of the cake world, but many senior diners often reflect that they miss this delicacy.
The appeal of many diners made Huang Renkang and the team feel that they must make the lard fine sand mooncake that was once famous in Shanghai re-emerge from the jianghu. However, adjustment is imperative. For example, in the boiling of lard, they repeatedly experimented, using the best large ribs, carefully boiled and refined lard, the aroma is pure, not too fatty, and finally supplemented with osmanthus flowers, so that its taste is even higher.
Some foodies have said that this newly unveiled osmanthus lard fine sand mooncake, the taste of no greasy only leaves its fragrance, a burst of osmanthus flavor between the lips and teeth, the unique sweetness and fragrance of bean paste are fully presented, thick and light, quite delicious.
The reason why Xinya's bean paste mooncake is delicious has a lot to do with the raw materials. According to Xu Huxing, production consultant of Xinya Food Co., Ltd., Xinya Bean Sand MoonCake, using high-quality red beans from Haimen Dahongpao, has thin skin, large particles and high starch content, and is a good raw material for making bean paste. In the hands of a master with 20 years of experience in sand making, through the traditional bean paste production processes such as boiling beans, peeling, water throwing, sand removal, sand shoveling, etc., the black and shiny, oily texture, sweet taste, delicate and soft bean paste was born.
Chen Pi bean paste mooncake is also another mooncake legend of Xinya. Tangerine peel and bean paste, born a pair. Tangerine peel pays attention to the year, the older the better, of course, the more expensive. Xinya Tangerine Peel Bean Paste MoonCake, using Xinhui Ten Years Tangerine Peel and Bean Paste match. "Tangerine peel is used well, it can improve the taste, and if it is not used well, it is easy to be bitter." That's why we chose this 10-year-old tangerine peel to ensure quality. Xu Huxing said that this also makes this tangerine bean paste mooncake different from other similar flavors.
It is understood that this year's new Ya Cantonese-style mooncake gift box is divided into six series: classic series, elegant series, ingenuity series, fashion series, e-commerce series and supermarket customized models.
Reporter / Fan Yuhao
Editor / Sun Chaohui
Pictures / Network