Three typical Chinese moon cakes
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Chinese mooncakes have a history of over 3,000 years, and from the reigns of Thuong and Chu, there are three most popular types of diverse designs.
The history of Chinese mooncakes is associated with the long, outstanding traditions that originated in Jiangsu and Z Jiang provinces (around 1600-1046 BC), or about 3,000 years ago. The moon cakes of the time were named Taishi to honor the Thai master (Minh Su) who invented this type of cake. The cake is round, thin and thick intestines, symbolizing the balance and plumpness used to worship the moon god.
Today, Chinese moon cakes are very diverse, but more common than Cantonese, Shanghai, and son Tae’s try cake.
Guangzhou Style
Guangzhou style mooncakes come from the singing dynasties Guangzhou and Guangzhou (approx. 960-1279). The crust is pale, yellow-brown, and candy such as lotus seeds, green beans, red beans, and usually one or two egg yolks. This is China’s most typical moon cake and is popular worldwide.
The cake is pressed with wooden or plastic molds carved like the moon, rabbit ja, chrysanthemum, lotus flower, or union, blessings, lifespan. This pattern is not only decorative, but also has the meaning of feng shui and good wishes.
Tri Moon Cake (Son Tay Type)
Mooncakes were made more than his son, Tori district of Tae Province, but once surprised King Kang Hai for a long time. According to the Chinese Mooncake Association, the most important ingredients are water and sesame oil. Tri is a typical brand of Moon Cakes in northern China and is recognized as an intangible cultural heritage.
Locals use flour, sesame oil and water to make mixed fillings such as cakes, orange rinds, papaya, walnuts, peanuts, raisins, sesame, sugar, rose powder, and roasted sesame. After the cake is crispy, it is stored in porcelain bottles for use gradually. This is a way to support your cake for a long time without maintaining its flavor.
Shanghai Style
The cake was born from Shanghai and symbolized the full moon and family, about 8-10 cm in diameter. The difference between Shanghai Mooncakes is in the thin, fatty ones like butter biscuits, often in shadow thanks to the thin layer of eggs. Additionally, the surface of the cake is roasted with sesame seeds to enhance the aroma.
The fillings in Shanghai Mooncake are diverse, but the most common are lotus seeds or red beans combined with salted egg yolk. It’s a fat cake, but not too sweet, and it’s well balanced with the salty taste from the salted eggs. In addition to the sweet taste, Shanghai Mooncake also features salty fillings of sea cucumbers, abalone and fish, the most famous being pork.
Despite the differences in shell structure and human flavor, all three lines of cakes are in common. It is a symbol of fullness, bloating, and an essential gift, and connects all mid-life festivals with family.
