As the Mid-Autumn Festival approaches, it is the perfect time to enjoy mooncakes. Are you still following the tradition of simply pairing mooncakes with plain water? Let’s explore the unique ways of enjoying mooncakes from all over the country.
The Cantonese mooncake, known for its delicate texture, contrasts with the Suzhou-style mooncake from Jiangsu, which is particular about its ingredients. The sweet Suzhou-style mooncake incorporates the rich flavors of rose, osmanthus, and various nuts, while the savory version cleverly combines ingredients like ham, fresh meat, and shrimp. The outer skin is made with wheat flour, sugar, and fats, creating a crisp, flaky texture. Try pairing a bite of salted Suzhou-style mooncake with jasmine tea, and the serene feelings of the Mid-Autumn Festival will naturally arise.
When it comes to new-style mooncakes, the Hong Kong-style snow skin mooncake cannot be overlooked. Its soft and smooth outer layer encases a sweet and tempting filling, loaded with local Hong Kong characteristics. Imagine the encounter between a creamy purple sweet potato snow skin mooncake and refreshing, slightly tart lemon tea—it’s a delightful treat for the taste buds.
Across the strait, the standout Taiwanese mooncake—pineapple cake—is deeply loved. Its light outer crust contains a wonderfully sweet and sour pineapple filling with a subtle elasticity. The word for pineapple in the local language is a homophone that symbolizes prosperity, making pineapple cakes a great gift for friends and family during the festival. When a piece of pineapple cake, which combines the flavors of East and West, meets classic Taiwanese pearl milk tea, it becomes not only a feast for the senses but also conveys beautiful blessings and hopes.
With such a diverse array of mooncake pairings, this Mid-Autumn Festival becomes more than just a holiday; it transforms into a journey for the taste buds, where each flavor becomes a warm part of our memories.
