月餅 – chosing a perfect moon cakePosted: August 28, 2013
With mooncakes, never settle for less than perfection. (I’ve never tried a mooncake, but I love saying “mooncake”)
Since my husband left home to study abroad he always missed Chinese New Year, Ghost month, Mid-Autumn Festival or any other event important to his culture. As a lovely wife and a ‘custard bun’ I made myself a promise I will keep his traditions and culture alive in our family. And as over-ambitious person I’m ready for upcoming Mid-Autumn Festival (中秋節) more than 3 weeks before it.
Today I won’t write about origins, meaning or traditions connected to the festival, but give you a mini-guide to pick a perfect mooncake and show you which brand we picked in the end.
Types of mooncakes
- Beijing-style mooncake: either foamy dough or flaky, white dough with two most popular fillings are the mountain hawthorn and wisteria blossom flavors
- Cantonese-style mooncake: have many variations, with lotus seed paste, melon seed paste, nuts, ham, chicken, duck, roast pork, mushrooms, egg yolks and many more. Some…
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