Traditional Mooncakesare a type of traditional festival food in southern China, particularly in Guangdong.The Cantonese mooncakeis one form of this.It is renowned worldwide due to its meticulous selection of ingredients and superb craftsmanship.

Originating from 1889,

there was a bakery in the city west named "Lian Xiang Lou".They usedlotus seedsto make lotus paste asthe filling for theirflaky pastries.The fragrance and taste were excellent, attracting many customers.In the Guangxu era,

"Lian Xiang Lou" changed its name to "Lian Xiang".The lotus paste filling was solidified into today's mooncake form.

In 1910, a scholar named Chen Taigong tasted their mooncakes and highly praised them.

He thought the name "Lian Xiang" was not elegant enough,"lotus fragrance".and he wrote the sign for "Lian Xiang Lou", which is still used today."Lian Xiang Lou" in Guangzhou started producing mooncakes, and soon many other food establishments followed suit, forming brands like "Toutou Juzi", "Guangzhou Hotel", "Jinkou Mooncake", "Quxiang", and "Da San Yuan".The Cantonese style of making mooncakes gradually became famous worldwide.According to taste,mooncakes can be divided into salty and sweet categories.By the filling, there are: lotus paste mooncakes, red bean paste mooncakes, five kernel mooncakes, fruit mooncakes, etc.The choice of ingredients for mooncake fillings is very broad.In addition to using yam,peanuts,apricots,walnuts,bitter almonds,peach kernels,sesame, etc. as fruit materials,salted egg yolks,barbecued pork, barbecued goose,mushrooms, ice meat, sugar winter melon,shrimp, bucket cake, tangerine peel, lemon leaves, and up to more than twenty kinds of ingredients.In recent years, pear, durian, banana, etc. fruits have also been developed as fillings.And even more expensive ingredients such as abalone, fish maw, crocodile meat,shiitake mushroomshave been used."Cantonese-style mooncakes" originated in Guangzhou.Now, it is produced not only in Guangdong but also in Hong Kong and Shanghai.Wheat flour, refined sugar syrup, plant oil, alkali water are used to make the dough,then after wrapping the filling, shaping, and brushing with egg wash,resulting in a soft, flaky texture."Cantonese-style mooncakes" mainly feature abundant fat content, thin skin, and rich fillings.The fillings often use local specialties such as coconut cream, olive kernels, tangerine jam, Cantonese sausages,barbecued pork belly,salted yolk, sugar-cured fatty meat.In terms of production techniques, the dough and filling have unique methods;the outer skin is brown with a glossy finish and clear patterns.The filling focuses on taste and texture.By flavoring various components to form unique flavors,such as reducing sweetness or saltiness through sugar, removing meaty smells with spices,

and using different molecular structures of ingredients to create distinctive colors, aromas, and tastes,

such as smooth and creamy paste fillings, sweet and savory meat and seafood fillings."Cantonese-style mooncakes" come in many varieties; traditionally, they can be categorized into nut types, meat types, coconut cream types, paste types.Since the 1990s,mango jam, vegetable typeshave been developed.

"Cantonese-style mooncakes" are well-liked for their variety, thin skin, rich fillings, delicious taste, ease of carrying and storage.The names of these cakes generally reflect the main ingredients in the filling,such as almond, golden leg, lotus paste, red bean paste, red bean paste, date paste, coconut cream, winter melon paste.Their raw materials are extremely diverseincluding salted egg yolks, preserved eggs, sausages, barbecued pork, chicken threads, barbecued duck, mushrooms,milk powder,and many others that can be used to create numerous varieties of flavors.Its popularity is due to its diverse range of products and the exquisite craftsmanship in its preparation.In flavor, various flavoring substances are skillfully utilized to create unique flavors, such as reducing the sweetness and saltiness through the interaction of sugars, utilizing aromatic spices to eliminate the fishy smell from meat, and using different molecular structures provided by various auxiliary materials to produce diverse colors, aromas, and tastes.

Guangdong-style mooncakes come in many varieties. Traditional Guangdong-style mooncakes are categorized into almond types, meat-poultry types, coconut cream types, paste types, etc., based on their fillings. In the 1990s, fruit types, fruit jelly types, and vegetable types were also developed.Fruit jamtype,

Guangdong-style mooncakes are known for their fine ingredients, thin crust, ample filling, delicious taste, wide range of designs, durability, portability, and ease of preservation. As such, they have gained popularity both domestically and internationally in the food market.Their names generally reflect the main components of the filling, such as five kernels, golden leg meat, lotus paste, red bean paste, almond paste,figpaste, coconut cream, winter paste, etc.The raw materials are extremely diverse, including egg yolks,century-old salted eggs, sausages, BBQ pork, chicken threads, roast duck, winter mushrooms,milk powderand so on. All can be used as ingredients to create numerous flower-pattern varieties.They can all be used as ingredients and processed into various types.