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Regional Varieties of Mooncakes

(CNTV)

09:24, December 20, 2011

The variety of mooncakes varies according to different regions. The fillings used in mooncakes depend on local eating culture and tradition. The most popular variations include:

Cantonese-style mooncakes

Cantonese-style mooncakes originate from South China's Guangdong Province. The ingredients used in the fillings are various, which reflects the Guangdong people's adventurous nature in eating. The most used ingredients include lotus seed paste, melon seed paste, ham, chicken, duck, roast pork, mushrooms, and egg yolks. Cantonese-style mooncakes taste sweet.   

Suzhou-style mooncakes

Suzhou-style mooncakes are also called Su-style mooncakes for short. Su-style mooncakes appeared more than a thousand years ago. They are well known throughout China for their layers of flaky dough and generous allotment of sugar and lard. There are both sweet and savory tastes among Suzhou-style mooncakes.

Beijing-style mooncakes

This style is the typical variation in North China. It originated in Beijing and Tianjin. It features the delicate use of sweetness, moderate allotment of skin and fillings, and meticulous decoration. The common proportion of skin and fillings for Beijing-style mooncakes is 4:6.

Chaoshan-style mooncakes

Chaoshan-style mooncakes have a distinct crust. They are larger in size than mooncakes in the Suzhou-style. The most commonly used fillings are mung bean paste and black bean potato paste.

Ningbo-style mooncakes

Ningbo-style mooncakes are mainly prevalent in East China's Zhejiang province. They have a spicy and salty flavor.

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