Why is it said that if a foodie has not eaten Chaoshan s mooncakes, he is not a top gourmet?

There are four major schools of Chinese moon cakes: Guangchaojing originated from Chaoshan's moon cakes--- and the moon cakes occupy a place, in 1949, Peking Opera master Mei Lanfang tasted Chaoshan cakes in Shanghai, and praised them and wrote the words "tea and food masters".

Crispy and fragrant tide cakes.

Chaoshan people, the Mid-Autumn Festival to use cakes to worship the moon mother.

I also want to give the cakes I have processed and made to my relatives and friends.

May the reunion be fulfilled.

Glutinous bread has a very long history.

The reason why it is called "朥cake".

are inseparable from the secret recipe of "朥".

"朥" means lard.

The bread made with lard has a crispy crust and fragrant filling.

The unique ratio creates a fatty but not greasy taste.

The smell of lard that ecstasy went straight to the brain.

The layers of puff pastry caught people off guard.

Sirisot landed and took a bite.

It fills the entire mouth and tickles the taste buds.

The sense of happiness exploded instantly.

At this moment, there is nothing else to ask for, this is the classic delicacy of Chaoshan.

"Cake" is a taste from his hometown of Chaoshan.

It seems inconspicuous, but it seems very ordinary.

But it's so simple that people always think about it.

After every meal. Chaoshan people like to sit around the coffee table as a family.

Watch TV series and chat for a while.

Sometimes cut one or two pieces of bread.

Accompanied by a pot of fragrant gongfu tea.

Crispy and fragrant cakes and Chaoshan gongfu tea that is sweet after bitterness.

The sweetness of the cake eases the astringency of the tea, and the bitterness of the tea relieves the greasy of the cake.

The two are a perfect match.

Recently. Chao-style mooncakes are based on the ancient legal system.

Combined with modern food technology principles.

Use scientific methods to prepare fillings that are more suitable for the tastes of the masses.

Launched different cakes such as lotus paste, five kernels, egg yolks, fruits and so on.

Continuously improve the quality of the cake and make the product more famous.

Favored. The production process of the cake is also more elaborate and cumbersome.

It takes dozens of processes to make, large and small.

Fried lard, noodles, puff pastry, puff pastry, puff pastry, stir-fried filling.

After hours of production.

in order to present this delicious cake.

Time-honored Chaoshan cake.

The time-honored Chaoshan cakes are Yixi big cakes, Sunan cakes and Guiyu cakes.

Their characteristics are thin and crispy skin, thick and clear filling, sweet and soft.

Therefore, Chaoshan mooncakes are famous for their deliciousness, and a mooncake so famous, if a foodie has not eaten Chaoshan's mooncakes, it is not a top gourmet.

Chaoshan mooncakes are famous for their deliciousness, and a mooncake so famous, if a foodie has not eaten Chaoshan's mooncakes, it is not a top gourmet.

A foodie has never eaten Chaoshan's mooncakes, and he is not a top gourmand Peking Opera master Mei Lanfang after tasting Chaoshan cakes in Shanghai

It is one of the four major mooncake genres in China.

The skin is crispy and the filling is fine, the oil is not fattening, and the sweetness is not greasy.

It is supervised by the Intangible Cultural Heritage Bearer.

Handmade by the intangible cultural heritage protection unit.

Pure ancient method, full of local flavor.

It has more oily aroma than Cantonese mooncakes.

It has a softer texture than Suzhou-style mooncakes.

In this way, there is an unshakable status of Chaoshan moon cakes.

For Cantonese people.

There's another reason for foodies to try.

No matter how much you eat, you are not afraid of getting angry.

This mooncake has a long history and a strong literary atmosphere, so it is also a part of the culture.

This mooncake has a long history, as well as an antique literary atmosphere, so it is also a culture.

Peking Opera master Mei Lanfang tasted Chaoshan cakes in Shanghai, and was full of praise and wrote the words "tea and food master".

The reason why it is called "朥cake" is inseparable from the secret recipe of "朥", which is lard, and the cake made of lard has a crispy skin and fragrant filling.

The sweetness of the crispy and fragrant cakes and the sweet Chaoshan Gongfu tea cakes eases the astringency of the tea.

Beijing-style moon cakes: Beijing-style moon cakes originated in Beijing and Tianjin and the surrounding areas, there is a certain market in the north, its main characteristics are the sweetness and the skin-filling ratio is moderate, the general skin-filling ratio is 2:3, with the special flavor of the filling, the taste is crisp and loose, the main products are the egg yolk tea oil moon cakes of Shanghao Renzhen, the red moon cakes of Beijing Daoxiang Village, etc.

Suzhou-style moon cakes: Suzhou-style moon cakes first originated in Suzhou, its main characteristics are loose crust, fillings with five kernels, bean paste, etc., the sweetness is higher than other types of moon cakes, the exact name of Suzhou-style moon cakes should be called "crisp moon cakes", the prosperity of Suzhou cake industry, perhaps the earliest "Suzhou-style moon cakes" are named reasons. Although the formation of "Suzhou-style moon cakes" is slightly later than "Beijing-style", it has the greatest impact on China's cake industry, and the application range of "puff pastry" is very wide, and it has not faded so far.

Jiangsu, Zhejiang and Shanghai are more prevalent. Yunnan-style moon cakes: Yunnan-style moon cakes mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually liked by consumers in other regions, its main feature is that the filling is made of Yunnan-style ham, the crust is loose, the filling is salty and sweet, and there is a unique Yunnan-style ham fragrance, the main product is the cloud leg moon cake produced by Kunming Jiqingxiang.

Qu-style moon cakes, which can be described as self-contained, are a local characteristic of Quzhou City, Zhejiang Province. It is characterized by sesame seeds as an important raw material, so Quzhou-style mooncakes are also called "Quzhou hemp cakes". Its main representatives are "Du Ze Osmanthus Moon Cake" and China's century-old brand "Shao Yongfeng Ma Cake".

Hui-style moon cakes, the skin is puff pastry, made of fine flour and vegetable oil, the cake flame is made of wild vegetables (bitter vegetables), pickled and processed, mixed with fresh lard and sugar. The main representative is "umeboshi mooncakes". French Mooncakes:

French moon cake is a Mid-Autumn Festival cake ceremony that perfectly integrates the spiritual connotation of traditional Chinese festivals with the production technology of French pastries.

Taste: Various flavors. Form factor: Various shapes. Origin: ...... from ancient times

People often eat moon cakes to appreciate osmanthus in the Mid-Autumn Festival, and eat various foods made of osmanthus, with cakes and candies being the most common.

On the night of the Mid-Autumn Festival, looking up at the osmanthus in the middle of the month, smelling the bursts of cinnamon, drinking a glass of osmanthus nectar wine, celebrating the sweetness of the family, has become a beautiful enjoyment of the festival. In modern times, people mostly use red wine instead.

In ancient China, the Mid-Autumn Festival banquet customs were the most elegant in the court. For example, the court of the Ming Dynasty sometimes ate crabs. After the crab is steamed in a ploon, everyone sits around and tastes it, accompanied by wine vinegar.

Drink Suye soup after eating and wash your hands with it. During the banquet table week, flowers, pomegranates and other seasonal fresh products are placed to perform the mythical opera of the Mid-Autumn Festival. The Qing palace mostly put a screen to the east in a certain courtyard, and on both sides of the screen were placed cockscombs, edamame, taro, peanuts, radish, and fresh lotus roots.

The Mid-Autumn Festival food is gathered all over China.

There are many varieties of Chaoshan Mid-Autumn Festival food, which has a lot to do with the cultural connotation of the Mid-Autumn Festival, the tidal climate, and agricultural production. It can be mainly divided into three categories: first, cakes, moon cakes from all over Chaoshan, sweet, salty, meaty, spices, and many flavors.

There are also flour cakes, soft cakes, and cloud cakes are all Mid-Autumn Festival cakes, which are good products for the hipsters to send relatives, and it can be said that the tide people send moon cakes is the custom of good relatives; The second is the Mid-Autumn Festival season in the tide land, when the sky is high and refreshing, it is when the fruits are ripe, pomelo, persimmon, star fruit, pineapple, pomegranate, olive, banana, etc. are also another type of food for the Mid-Autumn Festival of the tide people; The third is agricultural taro and pumpkin, which are used by the tide people to make taro paste and melon pulp, which are also liked by the tide people. Among them, the Mid-Autumn Festival moon cake is the annual traditional food of the Chaoshan people, and there is no Chaoshan person who does not taste the taste of the moon cake during the Mid-Autumn Festival. Although moon cakes can come in various shapes, and Chaoshan places also have their own characteristics, they all have a common feature, that is, they are required to be perfectly round.

Taro, glutinous rice cakes, etc. are also must-eat for hipsters in the Mid-Autumn Festival.

Guizhou Guizhou Qian-style moon cake is different from Cantonese moon cake, it is baked, with 500 grams of flour, lard, syrup, water mixed and kneaded into water and oil skin; 250 grams of flour mixed with lard and rubbed into a "dry puff pastry". After the agent is put separately, the dry puff pastry is wrapped in the water and oil skin, and the dark puff pastry is made into a 40-gram puff pastry blank, and then each agent is set aside according to the round pie crust. Sesame seeds, melon seeds, walnuts are roasted, chopped into fine grains and mixed, add cooked ham, jujubes, melon paste, cooked powder, rock sugar, salt and mix well to form a filling.

Wrap the appropriate amount of filling into the leather blank, close the mouth downward, press it into a flat circle, put it into a baking tray brushed with oil, bake it in the oven with a dough fire of 210, and bake it at a temperature of 180 for 15 20 minutes until the surface is golden and the inside is ripe. The color is golden, the shell is crispy, and the layers are distinct; The filling is sweet and salty, sweet and refreshing, and rich in nutrition. The chef said that the puff pastry layer should be thin and even, and the mooncake blank should be lined with a piece of white oil paper when it is put into the baking tray.

On the day of the Mid-Autumn Festival, you must eat mooncakes, and you can also eat some apples, grapes, pears, etc.

Southerners love to eat moon cakes, fresh lotus roots, cooked water chestnuts, persimmons, pomegranates, sugar heads, etc. Nanjing people are drinking under the moon at night, and they must eat Jinling's famous dish osmanthus duck. "Osmanthus duck" should be marketed when the osmanthus is fragrant, fat but not greasy, delicious and delicious.

After drinking, you must eat a small sugar taro and pour cinnamon syrup, which is beautiful. "Cinnamon syrup", named after Qu Yuan's "Chu Ci Shao Si Ming" "Aiding the North and Drinking Cinnamon Syrup". Cinnamon syrup, a sugar osmanthus, picked around the Mid-Autumn Festival, pickled with sugar and sour plum.

Jiangnan women are skillful and turn the poems into delicacies on the table.

In the Ming Dynasty, in Jiexiu County, Shanxi Province, on the day of the Mid-Autumn Festival, the local people also had the custom of sitting around the family and sharing the reunion moon cakes. There are many famous and interesting mooncakes made by him, such as crescent mooncakes for men, gourd mooncakes for women only, and mooncakes such as "Monkey King" and "Rabbit Lord" specially prepared for teenagers, and so on.

Mooncakes, grapes, crabs, nanguo pears.

Mooncakes, crabs, lotus roots, okra, duck, chicken, goose, fish, dumplings, etc. There are many types of moon cakes, such as Su's moon cakes, Cantonese moon cakes, Hui style moon cakes, Beijing-style moon cakes, etc., each of which has its own local characteristics, and it is crispy and delicious to eat. The lotus root can be made into a sugar root to eat, put the soaked glutinous rice in the hole of the lotus root, and put it into the osmanthus flower after cooking, which is soft and glutinous and sweet.

Let's work together at that time when my ribs are in the air.

Mooncake is a famous Han traditional snack, a traditional festival specialty food loved by the Chinese, the shape of the mooncake is round and round, and it is eaten by the family, so it symbolizes reunion and harmony, and is a must-eat on the day of the Mid-Autumn Festival. In ancient times, mooncakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty.

During the Northern Song Dynasty, it was popular in the court, but it also spread to the people, and it was commonly known as "small cake" and "moon group" at that time. In the Ming Dynasty, it became a common food custom of the whole people. Today, there are many varieties and flavors vary from place to place.

Among them, Cantonese, Beijing, Yunnan, Suzhou, Chao and other moon cakes are widely eaten by people in the north and south of China.

The cool breeze of the autumn moon sends harmony and beauty;

x x moon cakes speak of heartfelt feelings.