The Cantonese-style moon cake originated in 1889. At that time, there was a cake cake in the west of the city. The lotus seed was used to make the filling of the lotus cake, which was delicious and delicious. During the reign of Emperor Guangxu, this cake cake was renamed “Lianxianglou”, and the cakes of lotus root filling have been shaped into the current mooncakes. Cantonese-style moon cake ingredients are exquisite, the skin is thin and stuffy, delicious, colorful, not easy to break, easy to carry, easy to preserve, so it is very popular in the domestic and international food market. Its name is generally determined by the main ingredients of the cake, such as Wuren, Jinji, lotus, bean paste, bean, jujube, coconut, winter Rong and so on. Its raw materials are extremely wide, such as egg yolk, preserved eggs, sausage, pork roast, chicken, roast duck, mushrooms and so on. Can be used as raw materials, and is formulated into a variety of color varieties.

Cantonese-style moon cake, also known as Guangdong moon cake, is a major type of Chinese moon cake. It is popular in Guangdong, Hainan, Guangxi and other places, and spread to overseas Chinese in Southeast Asia, Europe and the United States. Cantonese-style moon cakes are named after their main production in Guangdong. They have been well-known at home and abroad in the late Qing Dynasty and the early Republic of China. The main features of Cantonese-style moon cakes are: excellent materials, fine workmanship, and exquisite embossing on the cake surface. The style is novel, the skin is thin and rich, moist and soft, bright, golden, tastes salty and sweet, tea It is mellow, delicious and versatile. Divided from the crust, the wide-style moon can be divided into three categories: syrup, meringue and ice. Among them, syrup skin moon cake is the main reason, because syrup skin moon cake has a long history, long history, wide spread, plus soft and moist leather, leather color red, plasticity, can support the whole moon cake, such as lotus cake, sea flavor The salty cakes have a long shelf life, which is a major feature of syrup mooncakes. Pastry moon cakes and snowy moon cakes have only a few decades of history. Among them, the cakes of meringue moon cakes are golden in color. It is a method of absorbing western snacks. It is combined with the characteristics of Cantonese-style moon cakes. It mainly produces sweet-scented cakes. Mainly. Its characteristics are: hot to eat pineized sweet, with buttery taste, cold and crispy. The snowy moon cake is derived from the practice of banana cake, the cake skin is as white as jade, must be placed at 2-5 degrees Celsius Save in the incubator.