Cantonese moon cakes are thin and soft, and the stuffing is very sweet.
Su-style moon cakes are crisp and fragrant, layered and heavy, but not greasy. Salt is delicious.
Moon cakes with Beijing flavor are exquisite in appearance, thin in skin, soft, layered and attractive in taste.
Mid-Autumn Festival is the season to enjoy the moon and eat moon cakes, but there are also some things to pay attention to when eating moon cakes: the fat and sugar are extremely high, such as double yellow and Ronglian moon cakes. The other is moon cakes with low cholesterol but high sugar, such as Wuren moon cakes and bean paste moon cakes. There is also a so-called sugar-free moon cake, which actually does not contain sucrose.
People with diabetes avoid sweets most, so they can't eat moon cakes as dinner, because moon cakes are mostly made of bean paste, jujube paste and lard, with high sugar content and fat. In order to make crispy flour, a lot of animal fat was added. If you eat too much, your blood sugar will rise immediately and you will have too much fat.