The tradition of the Mid-Autumn Festival has lasted for thousands of years, and the use of mooncakes to convey thoughts and blessings to family and friends has long become a traditional custom of the Chinese nation. This year's Mid-Autumn Festival, which of the various mooncakes with different flavors do you want to eat?
The traditional Cantonese mooncakes are exquisite in ingredients, thin skin and filling, and have always occupied a place in the mooncake industry, whether it is egg yolk lotus paste or five kernels or rock sugar filling... Delicious without exception. The sandy yolks and sweet lotus mooncakes alternately rub between the lips and teeth, and the salty and thick and sweet smooth side and side fight each other, bringing double happiness; the Wuren mooncake brings together a variety of ingredients, multiple delicious layers, soft and crispy mouth.
The traditional Beijing-style mooncake, with a sweet taste and a crisp and loose taste, carries too many old Beijingers' Mid-Autumn Festival complex. The red mooncake has a crispy texture and rich filling, and after breaking the mooncake, it will smell a strong fragrance; the white mooncake has a soft and delicate taste, a rich sense of layering in the entrance, and the crust is soft and moist; the whole body of the hairy mooncake is white as jade, the skin is thin but not broken, even and not broken, and the taste is shallow, and the entrance is melted.
The Dian-style mooncake cake has a loose crust, the filling is salty and sweet, and it has a unique Yunnan-style ham aroma. Cloud leg mooncake, made of Yunnan ham meat to make filling, air-dried ham meat fat and lean, the meat is full and not greasy. Through the soft skin, you can smell the unique aroma of Xuanwei ham, the fat of the ham is just right, blended with the sweetness of the silk sugar, crisp and moist, full of Yunnan flavor, a unified salty and sweet choice is difficult.
The skin of the Su-style mooncake is crisp and loose, the color is beautiful, and the filling is fat but not greasy. As a kind of Su-style mooncake, fresh meat mooncake is a delicacy that people in Jiangsu, Zhejiang and Shanghai areas from snacks to large foods. This kind of mooncake skin is thin and filling, the outer skin is layered with puff pastry, a bite down, the slag is removed, the inside is a tight and full fresh meat, the gravy is more, the meat is tender.
In addition to traditional mooncakes, new mooncakes emerge in an endless stream, and all kinds of ice skin mooncakes and flowing heart mooncakes also make small partners pick their eyes.
The filling of the flowing heart mooncake is made into a quicksand shape, cut in half, and the golden sand-like flow heart slowly overflows, the filling is smooth and not sweet, and the milk flavor is full. Not only is there an ordinary milk yellow flowing heart mooncake, but the soft waxy brushing of the mochi adds to the traditional milk yellow, enriches the taste, and also appropriately reduces the original sweetness, making the taste more wonderful.
Ice skin mooncakes do not need to be baked, the skin is thin, the filling is large, and the outer layer is sticky and cold. When the ice skin mooncake is added to the pulp, after a light bite, the inner layer of filling is frantically bursting and gushing out. Durian ice skin mooncakes that will "burst pulp" have been the "cinnabar moles" of countless foodies in the past few years. One bite down, the durian flesh burst through the mouth, soft as ice cream, silky like cheese, the soft and cool taste is really addictive.
Interactive Topic: How will you spend the Mid-Autumn Festival this year?