Traditional culture is always the most prominent and representative cultural symbol of a country on the international stage. It stands out with high and new technology and popular culture, but it still spares no effort to plagiarize and fabricate traditional culture, and tries to get rid of the influence of Chinese culture. South Korea is an example. It can be seen that traditional culture is still the foundation of national identity in modern and contemporary society, but China has never been so troubled, even the cultural traditions that are being inherited are countless, so on top of this, most Chinese people identify with the "descendants of Yan and Huang", "Chinese civilization", and identify with Han culture.

Unfortunately, it seems to follow the perspective of Western narrative. We follow the rules of the Western system in many aspects, resulting in fields such as Chinese medicine, martial arts, music, painting, etc., being completely denied because there is no so-called modern scientific theory as a basis. Chinese tea used to sell well in the world. Nowadays, coffee is the preference of modern youth. Drinking tea is ridiculed as something only done by the older generation. Chinese food is so extensive, clearly, many diets have not yet gone out of the scope of regional influence, but they have been submerged by western diets. It seems that West Point with coffee, knife and fork with steak is the upper class, but they have forgotten the complicated and exquisite attributes of Chinese food itself.

However, these concerns seem to have been gradually dispelled in recent years. Snail powder has often become challenging video materials at home and abroad because of its fermented sour taste, fresh, spicy and refreshing taste and contrast. "Chinese Hamburg" meat buns, wide variety of Cantonese refreshments, and strange soup bags wrapped in steamed buns are all delicious food for people and foreigners to punch in, in recent years, countries deeply infiltrated by Chinese culture have begun to compete with China for the definition of Mid-Autumn Festival, Dragon Boat Festival and even Spring Festival. I sincerely hope that they can come up with pure festival delicacies such as moon cakes to correct their names.

Speaking of moon cakes, many people think of the process of sending moon cakes every year, collecting moon cakes and throwing moon cakes. All kinds of over-packaging are accompanied by outrageous prices. Moon cakes are easy to eat until they become shuffle when couples spend and eventually become the material of dark dishes such as "fried moon cakes with pepper and salt". In fact, the understanding of moon cakes is not comprehensive enough. Moon cakes, as a traditional cake with stuffing, will not only have some specific form.

Local customs and dietary differences, the moon cakes made will have local characteristics, from the differences in the cake skin, such as Soviet-style moon cakes with a flat crust, white slightly permeable ice-cream moon cakes made of glutinous rice flour or sticky rice flour, or Cantonese moon cakes with thin and soft oil fragrance, to the regional differences formed on fillings, such as Yunnan-style moon cakes, one of the most famous fillings is Yunnan ham, Yunnan specialty Xuan Wei, with honey, lard and white sugar, the ordinary baked wheat cake contains Gan Kun in its shape. In addition, the flower moon cake filled with roses is also a characteristic of Yunnan-style moon cake. Anhui has a kind of plum dried moon cake pickled with local wild vegetables bitter plate vegetables, which is quite distinctive. Hong Kong has absorbed the cake crust of Cantonese-style moon cake and made the moon cake with the most western flavor of flow heart stuffing and milk yellow stuffing, which is a branch of modern innovation, in addition, seafood moon cakes are indispensable in Chaoshan. The tea producing areas have introduced various kinds of tea moon cakes such as Wuzhou Liubao tea moon cakes, which can be regarded as providing many fresh cases for the traditional contemporary development of moon cakes.

However, the most popular in the market is Cantonese-style moon cakes, which occupy most of the moon cake market in a dominant manner. If some of the above-mentioned moon cakes are actually snacks that can be eaten frequently at ordinary times, then the Cantonese-style moon cake production line can only run for one quarter to see its gold content. The cantonese-style moon cake crust can be printed with patterns and Chinese characters. The baked cake crust is golden and solemn, the traditional Cantonese moon cake stuffing has five kernels and ham in the salty mouth and lotus seed paste and bean paste in the sweet mouth, which meets different tastes.

But at the same time, Cantonese moon cakes are also the most criticized category of moon cakes. Some people always complain that the moon cakes in their hands can smash walnuts just like plank bricks. In fact, Cantonese moon cakes are made of oil and invert syrup because the crust is made of oil. If the invert syrup is of poor quality or useless and the oil return time and environment are not suitable, it will lead to too soft or directly hard to stone. Secondly, because the crust itself needs to add edible oil to mix the noodles, in order to make the crust soft and plastic when wrapping the stuffing, the crust can be thin and stuffing enough, and the egg yolk liquid can be brushed over and over again to ensure the golden yellow oil of the finished product, and the various nuts in the five kernels have high oil content, or the traditional lotus seed paste requires a large amount of sugar, which can increase the quality retention time, and the pickled meat products such as well, these instead support the Cantonese-style mooncake making process reflects the refinement of traditional Chinese food.

The requirements for making Cantonese-style moon cakes are quite high. When customers cook invert syrup by themselves, the temperature of different batches is different. Therefore, taste deviations, such as partial acid, partial bitter, and partial black color, will inevitably occur from time to time, which will cause different batches of syrup products to have different reducing sugar content, which will affect the uneven color of the skin when baking moon cakes in the later period, bees brand has also introduced special syrup products for moon cakes. Bees brand moon cake syrup is deep in color and rich in taste. The quality of syrup is the key to the good crust of Cantonese moon cakes. Many famous Cantonese moon cake manufacturers such as "Zui Xiang Yuan", "Dadong Moon Cake" and "Yi Yuan Moon Cake" have established in-depth cooperation with Bees brand and won the trust of customers and friends.

Bees Brand has insisted on using traditional sugar production since 1956. Its heart has not changed in early 68. It has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese for many years. It was certified by Guangxi Time-honored Brand in 2015 and won the title of intangible cultural heritage project in 2021. Now it has maltose, white sugar, brown sugar, brown sugar, crystal sugar and other sugar products with stable quality, sweet and mellow taste. It is the result of the efforts and inheritance of generations of technicians, to choose a bee card is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar for sixty-eight years!

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