Near the Mid-Autumn Festival, the debate about mooncakes began: eat sweet, salty or sweet and salty, Su-style, Cantonese or Beijing-style, Net red stuffing is still a classic tradition, and where there are mooncakes, there is a battlefield.
Follow in the footsteps of Taiwan to walk across the country to see where the best and most curious mooncakes in China are. Is your hometown mooncake on the list?
In ancient times, it is said that there was already a Mid-Autumn Festival, when the moon cake was an offering to the moon god in ancient Times. In the Ming Dynasty, the custom of eating mooncakes during the Mid-Autumn Festival spread among the people, and it was also regarded as a symbol of reunion.
Flowing milk yellow mooncake
In the Qing Dynasty, there were more records about mooncakes, and the production process was more refined. Yuan Ming of the Qing Dynasty introduced in the "Suiyuan Food List": "The puff pastry mooncake, filled with pine nuts, walnut kernels, melon seeds and rock sugar and lard, is not sweet and fragrant and soft, which is very unusual." I didn't expect that a small mooncake, the history hidden behind it is inexhaustible.
However, in our post-90s generation, there are very few young people who go to buy mooncakes to eat, and more are polite holiday gifts. But delicious mooncakes are actually not in the minority, do not believe it to look down!
As we all know, the traditional mooncake has the saying of "Beijing Nanguang, East Suxi Dian", which is divided into 4 factions, namely Cantonese, Su-style, Beijing-style, and Dian-style, and almost equally divides the half-month cake market.
Cantonese style - five-ren mooncake, lotus egg yolk mooncake
Occupying a small half of the mooncake world, the Cantonese mooncake, the shiny syrup skin is its magic weapon, and it is also the biggest symbol of its difference from other mooncake skins. The quality of the syrup determines the taste and appearance of the mooncake. Not only that, but the filling in the Cantonese mooncake must be thick.
Cantonese-style Litaitai loves egg yolk lotus paste and red bean paste, which are golden in color when baked. The delicate texture of lotus paste can dissolve with a gentle sip between the lips, and the addition of egg yolks adds a sense of layering. Unfortunately, because of the heavy oil and heavy sugar characteristics of Cantonese mooncakes, I often can't eat half of them. (Guangzhou people often eat one as a family)
The shelf life of many Cantonese mooncakes is as long as one or two years, so the first choice for everyone to give gifts has become it, and maybe in the next year at home you can still find the Cantonese mooncakes left over from last year!
Wuren mooncake - the "black hole" of the mooncake world, especially the red and green silk inside, makes people talk about the "silk" discoloration. However, this pot, Cantonese people do not carry, because people have never eaten. Authentic Cantonese "five kernels", only almonds, walnuts, sesame seeds, olive kernels, melon seeds. And many black-hearted merchants are shoddy, resulting in most of the Five Ren Mooncakes on the market are not the original taste.
The knowledgeable old food will choose the Golden Nine Five Ren MoonCake from Wuchuan, the hometown of Chinese mooncakes, with a solid filling and a strong aroma of nuts, which is really delicious. In addition to the five kernels and egg yolks, the Guangzhou people who can eat them wrap the roast goose and char siu into the filling one by one, and eat the mooncake into a dish.
Recommended brands: Golden September Cake, Guangzhou Restaurant
Su-style - hundred fruit mooncake, fresh meat mooncake
The Su-style mooncake, which is loved by the people of Baoyu District, was formerly known as the crispy mooncake, which has the feeling of a small family jasper of Su-style pastries, and is also the only representative of the mooncake industry that can compete with the Cantonese-style hard skin mooncake.
Its puff pastry is golden in white, it looks very shiny, and when it bites, it is as thin as a cicada wing, and the puff pastry falls down in a flurry, really crisp to the slag.
The filling of the Su-style mooncake is divided into two types: sweet and salty. Sweet mooncakes are mainly baked, while salty mooncakes are more flammable. When it comes to the sweet mouth of the Su-style mooncake, the head flower must be the four of qingshui roses, refined hundred fruits, white hemp pepper salt, and sand lard, each of which is remarkable.
The representative of the salty mouth is the seafood meat mooncake, which pays attention to fresh roasting and eating. The platform loves the freshly baked one, and with a good smell of heat, it spills around with a bite of gravy. Every time around the Mid-Autumn Festival, Shanghainese lined up the Guangming Estate on Huaihai Middle Road and the old houses on Nanjing Road.
Shanghainese who like to "make a dojo in a snail shell" have made a trick on the basic fresh meat mooncake, and upgraded it to crayfish fresh meat, pickled fresh meat, crab powder fresh meat, and proper internet celebrity models.
Recommended brands: Zhiweiguan, Apricot Blossom Building, Lao Da Fang (fresh meat)
Dian style - flower cake, cloud leg moon cake
In the past two years, the new favorite of the mooncake industry, the Dian-style mooncake, belongs to the "late completion of the big instrument", which only appeared in the late Ming and early Qing dynasties. The Dian-style pie crust is crisp but not scattered, and has the title of "hard shell mooncake". It is best at local materials, wrapping the flowers and cloud legs produced in Yunnan into the mooncake.
The romantic flower cake and the fresh petals of the treated flowers are all wrapped in the heart. As soon as the mouth is introduced, the strong rose smell robs the mouth, and the refreshing floral fragrance lingers in the mouth, as if the whole person is soaked in the rose bath, fragrant but not greasy.
Cloud leg mooncake chooses the best part of Xuanwei ham, fat and thin ham, with honey and lard, full of meat aroma, sweet and salty mix, neither of them steal the limelight of anyone! Cloud leg stuffing also joined forces with roses or egg yolks and even matsutake mushrooms, wrapped together, and the popularity rose with the rising tide, out of Yunnan.
Recommended brands: Ka Wah, Pan Xiangji
Beijing-style - pulp mooncake, tap red
The Beijing-style mooncake born under the imperial city root has its own noble atmosphere. Pulp mooncakes, su-style puff pastry mooncakes, and the most grounded tapers and whites, each with its own differences.
Beijing Daoxiangcun official Weibo
Old Beijingers prefer self-red and self-white. They get their name from different skin colors, the tap red is made of hot noodles, golden; the tap white is cold water dough, which is clean white. Inside, it is filled with white sugar, rock sugar residue and nuts. (There is also a beautiful myth about the tap red and white, saying that they are two colors of medicine made by the jade rabbit fairy, which are used to cure diseases and save people)
Now the tap red, tap white on the basis of the old time has been upgraded, osmanthus flower, green red silk and other kinds of preserved fruit materials reflect each other, the texture is more crisp, eat sweet and jinjin.
Recommended brand: Daoxiangcun
Hong Kong-style - ice skin mooncake, milk yellow mooncake
Many people have a misunderstanding about Hong Kong-style mooncakes, thinking that it is the same kind as Cantonese, but in fact it is not. Hong Kong people have a unique view of mooncakes, love to play with the combination of East and West, ice skin mooncakes are the most convincing product.
Ice-skinned durian mooncakes
The outer skin of the ice skin mooncake is made of glutinous rice flour, and the inside is mostly fruit filling and cream filling, which does not need to be baked, and it is as cold as ice cream. Compared with the characteristics of Cantonese mooncake heavy oil, its burden is also much less. I remember when I was a child, the ice skin mooncake of the ancestor was a rare commodity, and now, I will definitely send a circle of friends when I eat it.
No one can't love Hong Kong-style milk yellow mooncakes! Once a cake of beauty flow heart milk yellow mooncake, with the calorie explosion of the pulp flow to conquer a number of foodies, at that time want to buy also have to look around for purchase. (But now Maxim's inland is in the mainland)
But the true founder of the milk yellow mooncake was The Peninsula, which launched the milk yellow mooncake in 1986 and is still famous today.
Recommended brands: Yuanzu, Maxim's, Peninsula Hotels
Tide-style - mung bean sand mooncake, taro cake, curd milk cake
Rongcheng Food Official
Although the Chao-style mooncake is not classified as one of the Four Gate Sects, its status cannot be shaken.
Sidri ren and official
Also known as the cake of it (朥 is the lard in the Chaoshan dialect), the white skin is lard mixed with flour, the inner filling is basically sweet, mainly representing mung bean sand, wudousha mooncake and taro cake.
Compared with the delicacy and denseness of mung bean paste, the texture of taro cake is a little more solid, and the skin is crispy and filling.
Chaoshan famous curd cake, white meat, garlic, curd milk, sugar, peanuts, sorghum wine combination, the filling is sweet and salty, with a cup of kung fu tea, more flavorful.
Recommended brands: Huamei, Rongcheng food
Ning-style - moss mooncake
Very similar to the Su-style mooncake, the Ning-style mooncake is very popular with the small partners in the package mail area, and is characterized by a hard crust. Moss mooncake is the favorite of the old Ningbo people, using high-quality winter moss, with sesame oil, melon seeds, peach kernels and other fillings to make a pretzel flavor, the color is emerald green, salty and fresh.
Recommended brand: Sanyang South Goods
Taiwanese - mung bean lime
Taiwan: Yu Zhenxin official
Pèng is a traditional mooncake in Taiwan. The outer layer is puff pastry, and the inside is filled with mung bean paste and shallots, and grilled on one side with lard.
Taiwanese people really love brine meat deeply, and they will also wrap the brine meat in the mung bean lime, and when the marinade grease penetrates into the dense mung bean filling, the moist taste is amazing.
Inner Mongolia - Fengzhen mooncake
Hai Peng Feng town mooncake official
The Fengzhen mooncake, which looks like a cookie, has only the cake and there is no filling in it. There is no cumbersome packaging, more in line with the characteristics of northerners who are bold and informal.
Fengzhen mooncake and the northern specialty of sesame oil is inseparable, the fusion of flax oil and white sugar, charcoal burning caramel overflowing, all catalyzed into the Fengzhen mooncake of the caramel soft and sweet and delicious.
Recommended brand: Hai Peng Feng town mooncake
Qinghai big mooncake
Image from the web
Qinghai big mooncake can definitely be regarded as the "strange" of the mooncake industry! Unique shape, the way of making is also very unique, steamed with a fan steamer, the large mooncake can occupy a whole steamer, full of posture.
Grind the coumba, red yeast, and turmeric into the "color" added to it, knead the noodles once, add a little oil and pigment, and then layer by layer. When you cut it open, you will find that there are 7 or 8 layers inside, all five colors, fragrant and delicious.
Qin style - Xi'an crystal cake
Qin-style mooncakes are mainly from Shaanxi, of which Xi'an's crystal cakes are the most famous, because of their crystal clear, white skin and crispy fragrance and named crystal cakes, small and exquisite it has also been praised by "gold bottom silver gang drum cavity, red seal cover in the center", and even known as "the head of Qin dots".
Recommended brand: Demaogong
Emblem - plum dry mooncake
Xinhua
Originating in Huizhou, Anhui Province, the emblem-style mooncake is made of puff pastry on the skin and the filling is a combination of vegetables, oil and sugar. One of the most representative is the umeboshi mooncake, which is a pickled wild bitter plate dish with a faint fragrance and rich nutrition.
Recommended brands: Hu Xingtang, deaf mooncake
Quzhou - Quzhou ma cake
The representative of Quzhou mooncake is Quzhou hemp cake, which is based on sesame seeds, and the cake surface is covered with shelled white sesame seeds. Kneading, hemping and charcoal roasting processes, each of which requires ingenious polishing.
Recommended brand: Shao Yongfeng
After reading these 13 factions, 19 mooncakes with different flavors and characteristics, what kind of grass did everyone plant? You are also welcome to the Amway Terrace in the comment area, what is the best mooncake in your heart?
Text | Pig Brother
Figure | Si Yu, Eleven
Design | Eleven