Style↕ | Origin↕ | Crust↕ | Common Fillings↕ | Served↕ | Known For↕ |
|---|---|---|---|---|---|
Cantonese (Guangdong) | Guangdong, China | Soft, thin baked wheat | Lotus seed paste, salted duck egg yolk, red bean | Room temperature | The most iconic mooncake, intricate moulded tops, exported worldwide |
Suzhou Style | Suzhou, Jiangsu | Flaky, layered shortcrust | Minced pork, rose, sweet bean | Warm or room temp | Jiangnan tradition, savory pork versions, crumbly pastry |
Beijing Style | Beijing | Soft, slightly chewy | Mountain hawthorn, sesame, nuts, rock sugar | Room temperature | Lighter sweetness, Zi Lai Hong and Zi Lai Bai varieties |
Chaoshan (Teochew) Style | Chaozhou-Shantou | Flaky spiral layered | Mung bean paste, taro, egg yolk | Warm | Distinctive spiral pastry, orh ni taro version is famous |
Yunnan (Yun) Style | Yunnan | Crisp flaky wheat | Yunnan ham, honey, rose | Room temperature | Savory-sweet ham mooncake, only Yunnan specialty |
Snowskin (Bing Pi) | Hong Kong, 1960s | Chilled, mochi-like glutinous rice | Fruit paste, chocolate, durian, matcha, custard | Chilled | No baking required, soft white skin, modern flavor innovation |
Lava Custard (Liu Sha) | Hong Kong | Soft baked crust | Molten salted egg custard | Warm, microwaved | Oozing golden center when cut, Michelin-era favorite |
Ice Cream Mooncake | Haagen-Dazs, 1990s | Chocolate or wafer shell | Ice cream in multiple flavors | Frozen | Luxury gift box, Haagen-Dazs pioneered, no traditional pastry |
Shanghai Style | Shanghai | Buttery, shortbread-like | Fresh pork, scallion | Hot, fresh from oven | Savory, eaten hot from street bakeries, queues around the block |
Hong Kong Modern (Mixed Nuts) | Hong Kong | Thin baked crust | Five kernels (walnut, almond, sesame, pumpkin, melon seed), ham | Room temperature | Wu Ren style, polarizing - loved by elders, hated by kids |
Teochew Yam Paste | Chaozhou | Flaky layered pastry | Orh ni taro paste, ginkgo, pumpkin | Warm | Labor-intensive taro filling, silky-smooth texture |
Piglet Mooncake (Zhu Zai Bing) | Hong Kong/Guangdong | Plain baked crust, shaped as piglet | Empty or light filling | Room temperature | Child-friendly, shaped like a piglet in a bamboo basket, Mid-Autumn tradition |
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