Traditional moon cake
Moon cakes in the Chinese native sense are divided into four main groups according to origin, sales volume and characteristics: Cantonese-style moon cakes, Beijing-style moon cakes, Su-style moon cakes and tidal moon cakes. Another reporter once incorporated tidal-type moon cakes and Hong Kong-style moon cakes into Cantonese-style moon cakes, and then came up with another way of saying that moon cakes and four pies: Cantonese-style, Su-style, Beijing-style, and Japanese-style. It is unscientific that this simple classification is based on geography, and the classification of East, West, South and North is not scientific. Hong Kong-style moon cakes and Cantonese-style moon cakes are similar to each other, but tidal moon cakes are wide in terms of materials, practices, styles, and tastes. Moon cakes are very different. The current moon cakes ignore the core characteristics and are divided by origin: Beijing-style moon cakes, Cantonese-style moon cakes, moon cakes, moon cakes, moon cakes, moon cakes, moon cakes, Hong Kong-style moon cakes, moon cakes, moon cakes, moon cakes , Jin-style moon cakes, even Japanese-style; in terms of taste, there are sweet, salty, salty sweet, spicy; from the filling heart, there are sweet-scented osmanthus moon cake, dried moon cake, five kernels, red bean paste, rose, lotus paste , rock sugar, ginkgo, floss, black sesame, ham moon cakes, egg yolk moon cakes, etc.; according to the cake skin points, there are pulp, mixed sugar, meringue, cream skin, etc.; from the shape and smooth and lace points.