Which is better, Suzhou style mooncake or Cantonese mooncake?

Cantonese moon cakes account for more than 80% of the total sales of moon cakes in the country, clean, delicious and beautiful, sweet moon cakes with flower tea, salty moon cakes with oolong tea, fragrant, absolutely enjoyable.

Hello, Suzhou-style moon cakes and Cantonese moon cakes have their own characteristics, which type of moon cakes is delicious, can only be judged according to their own taste

Cantonese mooncake crust is fluffy and chewy; Suzhou-style mooncakes have a crispy taste; Each has its own characteristics, as for which type of mooncake is delicious, Xiaoyi still likes Cantonese mooncakes (hee hee......

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I like to eat Cantonese style, convenient. Soviet-style crumbs while eating, which is quite troublesome.

Cantonese style is delicious, Soviet-style is too crispy, Cantonese style is better.

On good-looking or Cantonese style.

The taste is different, it depends on personal preference.

Are Cantonese-style mooncakes or Soviet-style mooncakes delicious?

Suzhou-style mooncakes are delicious, but there are many crispy crusts on the outside, and they will fall off when you eat them. But its filling is delicious; Cantonese mooncake filling is not very good, like kraft candy!

Of course, Cantonese moon cakes are delicious, accounting for about 80 of the country's total sales, and I recommend a unique and authentic Cantonese moon cake representative: Meiwang moon cakes are handmade with ancestral secret systems, and the quality is excellent, so that you can taste the fragrant and delicious taste is really delicious, and friends who have not tasted it are worth trying.

The difference between Suzhou-style mooncakes and Cantonese mooncakes is that Cantonese mooncakes are one of the local characteristics of the Bai nationality in Guangdong. It is endemic in southern China, especially in Guangdong, Guangxi, and Hainan. Suzhou-style moon cakes originated in Suzhou, belong to Suzhou-style pastries, and are deeply loved by the people of Jiangsu and Zhejiang.

The shape of Guangdong moon cakes is thin and soft, the color is golden, the shape is beautiful, the pattern is exquisite, and the pattern is clear. Suzhou-style mooncakes have a crispy shape and rounded edges, with a pale yellow color.

Cantonese moon cakes originated in Guangzhou, and are now produced in Guangdong, Hong Kong, Jiangxi, Zhejiang, Shanghai and other places. The cake crust is made from wheat flour, invert sugar syrup, vegetable oil, alkaline water, etc., and processed by filling, forming, egg brushing and other processes.

The main feature of Cantonese mooncakes is heavy oil, thin skin, and many fillings. The fillings are mostly made of famous local specialties, such as shredded coconut, olive kernels, tangerine cakes, Cantonese sausages, barbecued pork, salted eggs, etc. In terms of technology, leather making and stuffing are unique, the outer skin is brown and red, and there are clear, concave and convex patterns; The filling focuses on taste and texture.

In terms of flavor, it is good at using the interaction of various flavor substances to form a unique flavor, such as using sugar to reduce sweet and salty, using spices to remove the fishy smell of meat, and using the different molecular structures of various auxiliary materials to produce different colors, aromas and tastes, forming the delicate lubrication of sand filling, and the sweet and salty taste of meat, poultry and aquatic products.

The varieties of Suzhou-style mooncakes are divided into two categories: sweet, salty, baked and baked. The production process of sweet moon cakes is mainly baked, with roses, fruits, salt and pepper, bean paste and other varieties, and salty moon cakes are mainly baked, with ham lard, chive lard, fresh meat, shrimp, etc. Among them, clear water roses, refined hundred fruits, white sesame pepper salt, and sand lard are the best products in Suzhou-style moon cakes.

Suzhou-style moon cakes are made of raw and auxiliary materials, rich in local characteristics.

The difference between Cantonese moon cakes and Suzhou-style moon cakes is: ** different, different shapes, and different raw materials.

First, ** is different.

1. Cantonese moon cakes: Cantonese moon cakes are one of the local characteristics of Guangdong Province, and they are the folk Mid-Autumn Festival food in southern China, especially in Guangdong, Guangxi, Hainan and other places.

2. Suzhou-style moon cakes: Suzhou-style moon cakes originated in Suzhou, belong to Suzhou-style pastries, and are loved by people in Jiangsu and Zhejiang.

Second, the form is different.

1. Cantonese moon cakes: The form of Cantonese moon cakes is thin and soft, shiny, golden in color, beautiful in shape, exquisite in pattern and clear in pattern.

2. Suzhou-style moon cakes: The form of Suzhou-style moon cakes is crispy and loose skin, with light yellow round edges, clear and messy puff pastry, and no stiff skin and hard crust.

Third, the raw materials are different.

1. Cantonese moon cakes: Cantonese moon cakes are made of wheat flour, invert sugar syrup, vegetable oil, alkaline water, etc., and processed by filling, forming, egg brushing and other processes to make soft moon cakes.

2. Suzhou-style moon cakes: made of wheat flour, starch syrup, edible vegetable oil or lard, water, etc., wheat flour, edible vegetable oil or lard are made of puff pastry, and processed by puff pastry, filling, molding and baking technology.

1. Different materials:

Suzhou-style moon cakes are often made with roses, bean paste, jujube paste, fruits, and other ingredients as the main processing materials; In the salty production, ham, shrimp, fresh meat, chives and lard are the main processing materials.

Cantonese moon cakes have a wide range of sweet ingredients, generally using sesame, almonds, lotus seeds, pineapples, walnuts and other nuts as the main raw materials; The salty ingredients are more distinctive, and salted egg yolk, barbecued pork, dried shrimp, roast goose, shiitake mushrooms and other raw materials will be used.

2. The production process is different

The production process of Suzhou-style moon cakes is mainly baked, and there is almost no mold used in the production, and it is processed by puff pastry, filling, molding, baking and other processes. And it also distinguishes between the preparation methods of large and small cakes.

The production process of Cantonese mooncakes mainly lies in the production of the outer skin, which is generally made by using some molds that can print exquisite carvings or fonts.

3. The appearance is different

The outer skin of Suzhou-style mooncakes is mainly round and light yellow, the skin layer is crisp and loose, and obvious layers can be seen after biting, and there will be almost no stiff skin and hard crust.

The crust of Cantonese mooncakes is mostly reddish-brown with a bright oily sheen. And printed with a clearer pattern or text.

Differences:

1. Different forms.

The form of Cantonese moon cakes is thin and fluffy, shiny oily, golden in color and beautiful in shape. The form of Suzhou-style mooncakes is crispy and loose skin, with light yellow round edges, and clear puff pastry.

2. The production process is different

Cantonese mooncakes are made of wheat flour, syrup, vegetable oil, and alkaline water, and processed by filling, forming, and egg brushing. Suzhou-style mooncakes are made of wheat flour, starch syrup, edible vegetable oil, water skin, wheat flour, puff pastry nut filling, molding and baking.

3. The taste of eating is different.

Cantonese-style mooncakes have a soft and elastic taste, while Suzhou-style mooncakes are crispy and chewy.

4. **Different.

Cantonese moon cake is one of the local characteristics of Guangdong Province, in southern China, especially in Guangdong, Guangxi, Hainan and other places of folk Mid-Autumn Festival food.

Suzhou-style moon cakes originated in Suzhou, belong to Suzhou-style pastries, and are loved by people in Jiangsu and Zhejiang.