Mooncake Classification
After a long period of evolution and development, Chinese mooncakes have seen a constant renewal of styles and an increase in varieties. Regional differences have resulted in unique characteristics in appearance, texture, and flavor for each type.
China boasts a wide variety of mooncakes. By origin, they can be divided into: Beijing-style, Cantonese-style, Suzhou-style, Taiwanese-style, Yunnan-style, Hong Kong-style, Teochew-style, and even Japanese-style. In terms of flavor, there are sweet, savory, sweet-and-savory, and spicy flavors. The fillings can include five-nut, red bean paste, rock sugar, sesame, and ham. By crust, they fall into three main categories: syrup crust, sugar-mixed crust, and flaky crust. By shape, there are plain-surfaced, fluted, and novelty mooncakes featuring designs like the Monkey King or the God of Longevity.
Currently, mooncakes nationwide can be broadly classified into five major styles: Beijing-Tianjin, Cantonese, Suzhou, and Teochew. Although they may look similar, their flavors are distinctly different: Beijing-Tianjin mooncakes are renowned for their vegetarian nature, with both the oil and fillings being plant-based. Cantonese mooncakes are light on oil and emphasize sweetness. Suzhou mooncakes have a rich flavor, paying attention to both oil and sugar, and a preference for a loose, flaky texture. Teochew mooncakes are relatively flat, with a white crust and a crisp sugar filling, known for their crispy texture.
Other famous varieties include Yunnan's "Dian-style" mooncakes, Ningbo's "Ning-style" mooncakes, Shanghai's "Hu-style" mooncakes, Xiamen's "Qinglan" mooncakes, Fuzhou's "five-nut" mooncakes, Xi'an's "Demugong" crystal mooncakes, Harbin's "Laodingfeng" brand mooncakes, Yangzhou's "black sesame" mooncakes, Shaoxing's "dried vegetable" mooncakes, Beijing's "Daoxiangcun" mooncakes, Jinan's "grape soft filling" and "crystal bean paste" mooncakes, each with its own unique flavor characteristics.
Beijing-style mooncakes are made like baked flatbreads, with a crispy and delicious outer crust. Suzhou-style mooncakes have a multi-layered, thin, white, soft, and sweet crust that is prized for its looseness and whiteness. Cantonese-style mooncakes have a crust similar to Western pastries and are famous for their elaborate fillings. Traditional Taiwanese mooncakes, also known as "moonlight cakes," are made from sweet potato, with a sweet, non-greasy, and soft texture. Halal mooncakes are a specialty for Muslims of the Islamic faith, containing no pork products, with the halal beef mooncake being the most famous.
"Every Mid-Autumn Festival night under the bright moon, the mooncakes are different every year." In recent years, new styles of mooncakes have emerged continuously. Today's new mooncakes include:
Snow Skin Mooncakes: Characterized by a crust that does not require baking and is eaten frozen. The crust is primarily a translucent milky white, but also comes in purple, green, red, and yellow. The flavors vary, and the appearance is very harmonious and delightful.
Fruit and Vegetable Mooncakes: The main feature is that the filling is primarily made from fruits and vegetables. The filling is smooth and soft with various flavors. Ingredients include Hami melon, pineapple, lychee, strawberry, winter melon, taro, smoked plum, and orange, often mixed with fruit juice or puree for a fresh, sweet, and refreshing taste.
Seafood Mooncakes: These are more premium mooncakes containing ingredients like abalone, shark fin, seaweed, and scallops. They have a slightly savory and fresh flavor, known for their rich taste.
Cooling Mooncakes: Made by blending lily bulbs, mung beans, and tea into the filling, this is a recent innovation. It is believed to have moisturizing and beautifying effects.
Coconut Milk Mooncakes: The filling is made from fresh coconut milk, light cream, and fruits. They have lower sugar and oil content, a light and sweet taste, a rich coconut flavor, and a lingering aftertaste. They are said to be moisturizing, good for digestion, and beneficial for the skin.
Tea Mooncakes: Also known as "New Tea Ceremony Mooncakes," they use new green tea as the main filling, resulting in a light, delicate flavor. One type, "Tea Paste Mooncake," is made by mixing oolong tea paste with lotus seed paste, offering a fresh experience.
Health-Functional Mooncakes: These are functional mooncakes that have appeared in recent years, including ginseng mooncakes, calcium-fortified mooncakes, herbal medicinal mooncakes, and iodine-fortified mooncakes.
Shaped Mooncakes: Formerly called "piglet biscuits," these have a firmer filling and are often eaten by children. Their lively appearance makes them a new favorite among kids.
Mini Mooncakes: These are characterized by their small and exquisite shapes, with meticulous and elaborate craftsmanship.