One, called di qiang, was influenced by the Suzhou-style mooncake.

* Ningbo-style mooncake: This style is also inspired by the Suzhou-style.

Filling made from roasted black sesame ( 椒鹽, jiāoyán ') are common in flaky Suzhou-style mooncakes.

Suzhou-style mooncakes feature both sweet and savory types, the latter served hot and usually filled with pork mince.

In total, the garden contains 48 different buildings with 101 tablets, 40 stelae, 21 precious old trees, and over 700 Suzhou-style penjing / penzai.

In culinary traditions, the Chinese introduced to Vietnam many dishes, including hoành thánh ( wonton ), xá xíu ( char siu ), há cảo ( har gow ), hủ tiếu ( ka tieu ), mì ( wheat noodles ), bò bía ( popiah ), bánh quẩy ( youtiao ), mooncake and bánh pía ( Suzhou style mooncake ), bánh tổ ( nian gao ), sủi dìn ( tang yuan ), bánh bò, bánh bao ( baozi ), cơm chiên Dương Châu ( Yangzhou-fried rice ), mì xào ( chow mein ).

* Beijing-style mooncake: This style has two variations.

* Cantonese-style mooncake: Originating from Guangdong province, the Cantonese style mooncake has multiple variations.

* Chaoshan ( Teochew )- style mooncake: This is another flaky crust variety, but is larger in size than the Suzhou variety.

Today, it is customary for businessmen and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncake styles.

The caloric content of a mooncake is approximately 1, 000 calories ( for a cake measuring, but energy content varies with filling and size.

* Lotus seed paste ( 蓮蓉, lían róng ): Considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes.

It is also the most commonly seen type of mooncake in North America and many western countries.

The texture of this type of mooncake crust is similar to the shortcrust pastry used in Western pie crusts or tart shells.

The Beijing-style mooncake is often meticulously decorated.

* Yunnan-style mooncake: Also known as t ' o to the residents, its distinctive feature is the combination of various flours for the dough, and includes rice flour, wheat flour, and buckwheat flour.

* Taiwanese-style mooncake: The most traditional mooncake found within Taiwan is filled with sweetened red bean paste, sometimes with mochi in the center.

This is a snow skin mooncake.

Chewy mooncake crusts are made using a combination of thick sugar syrup, lye water ( 枧水 sodium hydroxide NaOH ) or sodium carbonate ( 碱面 Na < sub > 2 </ sub > CO < sub > 3 </ sub >), flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture.

Particular types of cake may be associated with particular festivals, such as stollen or chocolate log ( at Christmas ), babka and simnel cake ( at Easter ), or mooncake.

Much of Chinese culture still continues until today ; such as lion and dragon dancing during the CNY, temple celebration, eating bakchang ( meat dumpling ), mooncake, baby fullmoon, pulut kuning, telur merah, eat ' e ' ( tangyuan ), religious celebration including praying Na Tuk Kong.

For example, the traditional egg yolk, lotus seed paste & pastry mooncake will be offered with alternative fillings, such as green tea or chocolate, or even in the form of characters from the popular Angry Birds game.

Pomelos are a must during the mid-autumn festival or mooncake festival ; they are normally eaten fresh. Pomelo seedling

The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read.

The pieces of mooncake are then eaten to destroy the message.

There are many regional variants of the mooncake.

Pricey ingredients have pushed up prices, causing worry of a " mooncake bubble " forming in China.

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:: Show business should really change its style from the vulgar and the crude.

:: Loud, spontaneous, tomboyish, and somewhat reckless with a ganguro style complexion, Gloria is a trigger-happy champion marksman and the weapons specialist with a grudge against Rena for deserting her on a past mission.

:: Profile of TIME editor Henry Luce, written in a parody of TIMEs style.

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