There is also a week is the Mid-Autumn Festival, in addition to family reunion, enjoying the moon together, eating moon cakes is also an indispensable ritual sense of mid-autumn.
Since the mooncakes appeared on the stage of the Mid-Autumn Festival, and were known as the symbol of "reunion blessings", everyone began to play crazy brain holes, different places, different eating habits, derived from the different crust fillings, different sizes and tastes, and the large battle of the mooncakes was about to explode
Nowadays, there are many types of mooncakes on the market, and everyone wraps and wraps flavor rolls and brand rolls of each other. Today's compilation is in line with the scientific research spirit of a foodie, taking you to study the mooncake rivers and lakes in depth.
At the same time, open your eyes together, in addition to a variety of high-end atmosphere and expensive Internet red mooncakes, this year's mooncakes out of the circle, but from major hospitals, coal mining plants, cotton spinning factories, cigarette factories... Not only is it a willing queue, but some can't even buy it.
Some time ago, there was a saying circulating in the jianghu: to judge a person's social status, it is not only to see whether he can get a universal studio test quota in Beijing, but also to see if he can buy 600 mooncakes from the Shanghai Mental Hospital in Shanghai.
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The No. 600 mooncake comes from the Minhang District Canteen of the Shanghai Mental Health Center, which is specially customized for the staff in the hospital and aims to bring holiday surprises to frontline medical workers. The mooncakes not only have hospital logos, but also make different colors according to different tastes, in addition to the traditional Cantonese bean paste and fresh meat mooncakes, there are also innovative Liuxin Xuemei niang series, there are milk cheese, green apple plum, coffee chocolate, peach Tieguanyin, Lipu sweet potato and golden purple potato six flavors.
Not only the price conscience, it looks really good and delicious to look at, but also the customized gift box packaging.
However, the 600th mooncake is not sold to the outside world, except that employees can buy it, and it is only possible to buy it if they see a doctor
But it still can't stop the enthusiasm and determination of the people of Shanghai to eat.
Hospital cross-border mooncakes are actually not once or twice, and the cloud leg mooncakes of Guizhou Provincial People's Hospital are veteran stars.
The simple packaging and affordable provincial medical mooncake are the eternal white moonlight in the hearts of Guiyang people. Queuing up to buy provincial medical mooncakes has long become a Mid-Autumn Festival tradition for Guiyang citizens.
Guizhou Provincial People's Hospital Ham Mooncake originated in 2000, at first it was only as a mid-Autumn Festival internal welfare for hospital doctors and nurses, and later began to sell it because of its good taste and full of ingredients.
The appearance of the provincial doctor's cloud leg mooncake is not proud, but the taste is very cloud leg taste, every bite can taste the ham meat grains, salty incense bullet teeth, but also added Guizhou plateau natural honey and refined lard, salty ham meets fresh sweet honey and fine lard, the classic Dian-style mooncake flavor is infinitely magnified.
In the hearts of Sichuan people, it is "Huaxi" that shines with it, and the mooncakes produced by Huaxi Hospital will naturally not disappoint.
The "Huaxi Brand" mooncake is produced by the Nutrition and Diet Center, and the recipe of the mooncake is still studied by experts, following the health standard of "less salt, less oil, less sugar, low heat".
However, it is only open to Internal Personnel of West China, and there is only one way to pay - brushing the meal card of West China employees, and it is also limited to purchase.
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In addition to these, there are renji hospital affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai Tenth People's Hospital affiliated to Tongji University, and Sun Yat-sen Memorial Hospital of Sun Yat-sen University in Guangzhou, all of which have exclusive secret mooncakes.
© The source of the picture is the public number of Sun Yat-sen Memorial Hospital of Sun Yat-sen University
In addition to the hospital, there are many unexpected factories, and there are also delicious mooncakes.
Xuzhou Qishan Coal Mine Canteen, as early as the 1960s began to make mooncakes as a welfare to send to employees, thin skin filling, crisp and delicious, is definitely a local famous Mid-Autumn Festival mooncake. Nowadays, although the mine is no longer there, the "Qishan Mooncake" is still the favorite of Xuzhou people and has been imitated.
Yunnan delicious cloud leg mooncake is not the cloud leg mooncake produced by the staff canteen of Kunming Cigarette Factory, there are pure cloud legs, flower cloud legs, egg yolk cloud legs, milk fan cloud legs, etc., salty and solid taste, it is really a must.
Guilin cotton spinning factory's gui cotton mooncake is the nostalgia of Guilin people. Simple and simple oil-paper packaging, a large amount of material, from snacks to large chives and bean paste is the heart of the yds, every Mid-Autumn Festival, will be hungry this flavor.
Many temples also produce vegetarian mooncakes every year, using materials for conscience, but most of them need to be purchased on the spot. For example, the vegetarian mooncake of Shanghai Longhua Temple has a flagship store in a treasure, and those who are interested can shop online with confidence.
These delicious local mooncakes also symbolize the distinctly different mooncake genres. Chao, Su, Cantonese, Beijing, Dian... Mooncakes have formed many kinds of schools in the long-term development, and each has its own characteristics.
● Kyo-style mooncakes
Mainly in the Beijing area, there are four main types of tap red, tap white, turned hair moon cake, and pulp moon cake.
Tap red is made of hot noodles, and tap white is cold water dough, which comes in different colors. Both kinds of mooncakes are very small, generally made into a pound of twenty, in order to appear full, half of them are empty.
Once these two kinds of mooncakes were not very good in taste and taste, hard and sweet, but now they are much better, the taste is crisp and loose, and there are osmanthus flowers, green and red silk, peach kernels, melon seeds and other preserved fruits of Beijing specialties in the inverted.
The hairy mooncake is similar to the current Su-style puff pastry mooncake, but the puff pastry of the Su-style mooncake is soaked in oil, and there is also a hint of sweetness, and the skin of the hairy mooncake has no oil, nor sugar is added, and it tastes like the taste of the flour itself, and the date mud is eaten together, sweet and light. It is said that this was once made by the palace chef to give the bad tooth cixi to eat, and later it was also popular in the folk, and now the authentic hairy mooncake is basically impossible to eat.
The pulp mooncake is added to the mooncake dough, the mooncake skin is thick, the taste is solid, but it is easy to store, and it is once a very favorite taste of the parents. Today, the pulp mooncake has also been improved and innovated, with a soft texture and a variety of flavors.
● Su-style mooncakes
As a feature of Jiangsu, Zhejiang and Shanghai, the biggest feature of Su-style mooncake is puff pastry, which is crispy on the outside and soft on the inside, and the taste is very layered.
The taste of Su-style mooncakes is mainly meat mooncakes, including fresh meat mooncakes, squeezed vegetables and fresh meat mooncakes, of course, sweet hundred fruits, bean paste and so on. At this time, the people of Jiangsu, Zhejiang, and Shanghai must have long been in line to buy fresh meat mooncakes.
For the sweet mooncake party, fresh meat mooncakes are more like the feeling of meat sandwich steamed bread and cake sandwich dish? However, since bean blossoms, rice dumplings, and tangyuan can all be salty and stuffed with meat, mooncakes can naturally be also available.
● Cantonese-style mooncakes
In the south, it is the world of Cantonese-style mooncakes.
A standard Cantonese mooncake with a delicate aesthetic. The appearance is shaped like a seal, and the name of the mooncake flavor or the words "cake" and "fu" are printed in the middle, and it is surrounded by patterns, which is very beautiful. Although the neat shape relies on cake printing molds, these are all hand-carved and are also included in the Guangdong Provincial Intangible Cultural Heritage.
The home filling of cantonese mooncakes is the egg yolk lotus paste, and the sweet and soft lotus paste and the sweet and salty egg yolk collide, which is definitely double the happiness. The texture of the lotus filling should also be extremely soft and smooth, without grain. Need to patiently soak the lotus seeds, boiled, and then with sugar, oil and stir-frying, until the water evaporates, the three materials blend perfectly, lotus filling is divided into red, white two, compared with white lotus paste, red lotus paste has more than one process of frying sugar.
Cantonese mooncakes also have five kernel fillings, but only walnut kernels, almonds, olive kernels, sesame seeds and melon seeds are eligible for the "Cantonese Five Kernels". Among them, Olive Kernel is the most Cantonese mooncake characteristic, because it is costly, so it is basically not used in other places in the Five Ren Mooncake. The red and green silk commonly used in other Wuren mooncakes is not in the configuration of Cantonese Wuren.
This editor remembers that when I was a child, I bought Cantonese-style mooncakes, and my parents valued the exquisite iron box. The mooncake can be reused after eating the box, and the storage box, toy box, snack box at home are used, and the quality is still very good, and it can be used for many years.
● Tide-style mooncakes
In Chaoshan in Guangdong, there is a special Chao-style mooncake - 朥 (láo) cake.
Lard is called 朥 in Chaochaoshan and is the protagonist of both skin making and filling. The crust of the cake is made of a mixture of lard, flour and sugar, and the filling is composed of red, green, black bean paste or taro paste, plus sugar and lard. The crust is crispy and layered, with a thick, sweet, fat but not greasy invert.
Tea + cake is the standard of Chaoshan people in the Mid-Autumn Festival.
● Hong Kong-style mooncakes
Hong Kong-style mooncakes and Cantonese-style are relatively close, but Hong Kong-style has been improved on the basis of Cantonese-style, and ice-skin mooncakes and creamy mooncakes are representatives.
The earliest example of ice skin mooncake was born in Hong Kong in 1960. The outer skin is made of glutinous rice flour and starch, which does not need to be baked, and the inner skin is made of light ingredients such as fruit paste, cream and cheese, which is not easy to get greasy.
In 1986, The Peninsula Hong Kong added a new Chinese restaurant - Jialin Building, the first year of the restaurant's opening, The Peninsula made mooncakes for guests, only sent not sold, sent is Peninsula Hotel's own milk yellow mooncakes.
Peninsula production, nature is extraordinary, so the reputation of milk yellow mooncakes quickly spread, Peninsula Hotel began to sell milk yellow mooncakes in the Mid-Autumn Festival of the following year. Nowadays, it is still a sought-after commodity for the Mid-Autumn Festival, and is also known as the "Rolls Royce of the Mooncake Industry".
The Peninsula Hotel's milk yellow mooncake, inspired by the hotel's special milk yellow bun, which is Zhang Guorong, Zhong Chuhong, Andy Lau many stars to the Peninsula hotel will order the Internet celebrity, used to make the milk yellow bun peninsula butter is used to make the material of the moon cake. Combining traditional cake making with Western pastry techniques, western-style cream is used instead of lotus paste for filling, butter crust is used for cake crust, and coconut water and salted eggs are baked. The creamy yellow mooncake shortbread with a thin skin and a large filling with butter honey is very good.
Later, the milk yellow mooncake also had a lot of innovations, and the flowing milk yellow mooncake was the most classic version 2.0.
● Dian-style mooncakes
Dian-style mooncakes are mainly popular in Yunnan, Guizhou and other regions, and cloud-legged mooncakes are representatives of Dian-style. The filling is made of Dian-style ham, the crust is loose, the filling is salty and sweet, and it has a unique Flavor of Dian-style ham.
It can be said that it is the Dian-style mooncake that unifies the sweet and salty river and lake of the mooncake. Take the fat and lean Xuanwei ham meat, mixed with honey and refined sugar to make a filling, which has both a Su-style puff pastry feeling, and the meat is overflowing, salty and sweet.
Mr. Wang Zengqi, a foodie, has praised in many articles that "Yunnan cloud leg mooncake is very good."
In fact, in many places, delicious and cost-effective mooncakes often do not have exquisite packaging, nor are there overwhelming advertisements, but rely on years of word of mouth and quality, which are liked and recognized by everyone.
For example, the new wave mooncake in the northeast, the crisp moon in Hengyang, Hunan, the tea mooncake in Chengdu, the egg moon roast in Shanxi, the cháo āi jiě in Changsha, Hunan, Master Lu in Henan... These mooncakes with simple taste and local characteristics are the Mid-Autumn Festival memories we have from childhood to adulthood.
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