What moon cakes are the best in Kunming?

The best moon cake in Kunming is hard-shell ham moon cake, which is the most representative of Yunnan moon cake and Yunnan flavor cake. Others include five kernels, hemp seeds, sugar, roses, jujube paste and sesame moon cakes.

Old brands include Jiqingxiang, Guimeixuan, Guanshengyuan and Xiangyang.

Emerging brands are home-grown, pan-Ji Xiang, and Yunnan's big difference.

Hard shell ham moon cake, also known as cloud leg moon cake, has a long history. According to legend, in the late Ming and early Qing dynasties, they retired to Li Yong, the Emperor of the Southern Ming Dynasty (about A.D. 1649- 1656), and were depressed all day long, not thinking about tea and rice. A royal chef used his quick wits to cut Yunnan ham into cubes, mixed with honey and refined sugar, and served steamed snacks, called Yuntui buns. Because it is fragrant, mellow, sweet and salty, the emperor ate it with great praise. Since then, it has been listed as a timely snack in the imperial kitchen. Later, the practice of steaming steamed buns was introduced to the people, and gradually changed from steaming to baking, from the shape of steamed buns to the shape of round cakes.

Another said that Kunming called the ham moon cakes "four Liang Tuo" because when they were first made, each one weighed four times as much as before, and four of them were packed together, which was exactly one catty, so it was best to give gifts. This kind of moon cake was first created in the "Hexianglou" dessert shop in Kunming during Guangxu period. The owner of this shop is surnamed Hu. He used to be an official chef with extraordinary skills. Later, he settled in Kunming and opened his own cake shop. The idea of making moon cakes with Yunnan ham was praised. Their descendants carried it forward, using the money elbow of Yuntui mixed with white sugar as stuffing, fresh lard and refined white flour as crispy skin, which was exquisite and delicious, and soon spread from one alley to another, becoming popular all over the world. Later, Ji Qingxiang, an old brand, also came to compete and promote each other, further opening up the market and becoming a recognized "reserve variety" in Kunming, and then exported to other provinces and abroad, winning wide acclaim. There are two kinds of popular ham "Si Liang Tuo" in Kunming. A chef who said that toad in the hole moon cakes were so sleepy that he accidentally caught ham crumbs and put them in the sugar stuffing. Another said that the shopkeeper who made moon cakes was harsh and hated by the waiter, and deliberately added more materials to make the boss lose money when making cakes. Unknown, he created a brand and won a real name. People rushed to buy.

Yunnan ham moon cake, also known as Yunnan moon cake, is as famous as Suzhou moon cake and Guangdong moon cake.

Yuntui moon cake stuffing is delicious! The best part of the authentic 2-3-year-old Xuanwei ham is cut into small squares, which is really made according to the ratio of 3: 7. It is filled with honey, lard and sugar in winter. The filling content of each moon cake is above 40%, and the content of diced ham is above 1 1%. Sugar and honey account for about 20% by weight. There are both fragrant ham and sweet and salty honey juice, which are comfortable but not greasy.

Yuntui moon cakes are delicious on the skin! Yuntui moon cake is baked with purple wheat flour in the suburbs of Kunming as the core. The appearance is golden yellow or reddish brown, like a hard shell, but it is not really "hard". Instead, it is tougher than other shortbread. It tastes crisp but not scattered, it is oily and gorgeous, and the thousand layers of pastry are wrapped in stuffing, which can be easily chewed by the elderly and babies. After baking, the ham oil soaks a little from the surface of the moon cake, and you can smell the obvious flavor of Xuanwei ham without breaking the skin and exposing the stuffing. When eating, every bite is very clear, and there is a feeling of breakthrough. At this point, the sugar is completely melted and will not agglomerate. Fat will not be gathered together.