From Naise (which is selling prints of this poster!):
Here is a compilation of the different kinds of mooncakes available out there, some may look similar but have different textures for their crust due to different ingredients and methods etc. Others have different flavours. These are only a fraction of what is available out there.
Similar to kueh, you might find variations of the same style of mooncakes in both their place of origin and beyond as well.
Do note that the image doesn’t just include mooncakes from different parts of China - it also includes some from Japan, Vietnam and the Philippines.
The mooncake is traditionally only served during the Mid-Autumn Festival, on the 15th day of the 8th month of the Chinese lunar calendar. They’re shared among family and friends as a symbol of wishing prosperity in the coming year.
Mooncakes are about the size and heft of a hockey puck, with a thin crust. A dense rich filling of sweetened lotus seed paste envelops the yolk from a salted duck egg. The salty, crunchy yolk crumbles when cut and contrasts with the almost cloying sweetness around it.
Cooks prepare mooncakes at Cantonese institution Luk Yu Tea House in Hong Kong on Aug. 28, 2014.
Mooncakes are gifted during the celebration of the Mid-Autumn Festival on the 15th day of the eighth month of the Lunar calendar, which lands on Sept. 8 this year.
Traditionally celebrated by the Chinese and Vietnamese as a harvest festival, families gather over a meal to share mooncakes and watch the full moon, a symbol of completeness and unity.
While mooncake styles vary from region to region, they are typically made of a sweet bean paste, such as lotus seed, surrounded by a thin crust, and some may include salted duck egg yolks in the filling. They are shaped in a wooden mold before being baked in an oven.