Mooncakes a savory way to round out Mid-Autumn Festival
Different mooncakes for the Chinese Mid-Autumn Festival.
Eating mooncakes is undoubtedly the most important culinary ritual for the Mid-Autumn Festival in China, which falls on Sept 13 this year.
Flavors of the round pastries differ greatly from place to place, ranging from lotus seed paste and sweet bean paste to ham and pork mince. Food companies and restaurants nowadays are also developing more creative recipes and catchy packages to lure more customers in.
Typical Cantonese mooncakes filled with egg yolk and lotus seed paste.
The Cantonese style, which started in South China, typically consists of a thin, tender pastry skin enveloping a sweet, dense filling of lotus seed paste, sweet bean paste and nuts, while the Su style, originating in East China, is favored by many for its flaky layered crust. The Su style features both sweet and savory varieties, with the latter served hot and often filled with pork mince.
Mooncakes with a poetic touch of life in ancient China, coproduced by Daoxiangcun pastries and the Palace Museum.
The 2019 Development Trend of China's Mooncake Industry unveiled by the China Association of Bakery and Confection Industry said traditional flavors are still the mainstream in the 2019 market, such as wuren (a mixture of five different nuts) and sweet bean paste, while new varieties such as French cheese and durian are more popular with younger consumers.
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