Mooncakes, More Flavors and Fashions

Authors: Go Chengdu

2016-08-25

Pick up your special Mooncakes.
Traditional mooncakes are generally divided into four types: Guangdong-style, Suzhou-style, Beijing-style and Chaozhou-style, and the fillings used are usually Five Kernels, lotus seed paste, sugar, sweet bean paste, bacon, jujube paste, and egg yolk. Nowadays, new ingredients and new cooking ways are introduced in making mooncakes.
Traditional Mooncakes
Beijing-style: the representative of mooncakes in northern China, featuring soft skin, sweet fillings and the use of sesame oil.
Suzhou-style: noted for the crispy crust and sweeter tastes than other types.
Guangzhou-style: probably the most popular kind in China, loved by people for the varied choice of fillings, mostly the local products such as coconut shreds, lotus seed paste, egg yolks, sausages, roast pork and so on.
Chaozhou-style: noted for the use of various bean pastes and the rich, sweet fillings.
The production of mooncakes is undergoing a conspicuous evolution in recent years on the aspects of the ingredient choice, the cooking methods and so on, as a result of the influence of foreign cuisines and people's growing consciousness of healthy diet, giving rise to various fashionable and much favored spin-offs on the market.
New-generation Mooncakes
Snow-skinned mooncake: the snow-skinned mooncake is not a baked produc and has become increasingly popular among younger people, kids and Westerners. It is served when chilled and is so named for the translucent skin in various colors.
Ice-cream mooncake: the chocolate coated, ice-cream stuffed pies are the favorite among the younger generations, especially those who like cold foods.
Green tea mooncake: a new option for people keen on healthy diet and novice tastes.
Tips
Most mooncakes are oily, and people prefer to drink tea, such as green tea, Oolong tea and jasmine tea to offset the effects of the salty, sweet and rich tastes.

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