The best styles of Chinese mooncakes
The top 3 according to 14 votes from people: Cantonese mooncake · Shanghai pork mooncake · Beijing-style mooncake. (Updated Apr 18, 2019.)
Cantonese, Suzhou, Beijing, Chaozhou and Yunnan: the regional styles of Mid-Autumn mooncakes.
Automatically translated (original in 简体中文). See the original
Top 16
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1
Cantonese mooncake
Thin golden crust, rich filling and an embossed pattern.
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2
Shanghai pork mooncake
Shanghai's fresh pork mooncake, best eaten hot.
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3
Beijing-style mooncake
Made with sesame oil, lightly sweet and crisp, traditionally meatless.
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4
Yunnan ham mooncake
Yunnan ham mooncake, sweet and salty.
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5
Hong Kong mooncake
Close to Cantonese with more fillings such as white lotus paste.
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6
Teochew mooncake
Flat flaky mooncake from the Chaoshan region.
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7
Taiwanese mooncake
Taiwanese style between Cantonese and Suzhou.
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8
Ningbo seaweed mooncake
Ningbo mooncake filled with seaweed.
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9
Quzhou sesame cake
Quzhou sesame mooncake.
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10
Hainan mooncake
Hainan mooncake between Cantonese syrup crust and Suzhou flaky crust.
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11
Huizhou mooncake
Huizhou mooncake filled with preserved mustard greens.
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12
Chengdu tea mooncake
Chengdu mooncake made with green or black tea.
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13
Qiaodun mooncake
Flaky mooncake from Qiaodun, Cangnan, derived from the Chaozhou style.
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14
Shanxi mooncake
Shanxi mooncakes such as Guo Dulin.
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15
Suzhou-style mooncake
Flaky layered crust, sweet or savoury.
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16
Shaanxi mooncake
Shaanxi mooncakes, mostly meatless.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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