Chef Li Jian Chuan - executive chef at Hanoi Hotel, has 30 years of experience making moon cakes and typical dishes of Hong Kong (China. With 9 years of experience in Vietnam, chef Li recognized It seems that moon cakes in Vietnam and in Hong Kong (China) have quite similar preparation methods.
“However, in terms of taste, there are still some differences: Vietnamese moon cakes will be sweeter and have harder fillings. The ingredients for Hong Kong moon cakes (China) use specialized sugar syrup produced in Hong Kong (China) and the oil used is peanut oil. For Vietnamese moon cakes, the ingredients will be more diverse. ”, the Chinese chef shared with Lao Dong.
The first time he enjoyed traditional Vietnamese mooncakes, Mr. Li was impressed to see that the cake had a beautiful shape, and the flavor of lotus and green bean filling was somewhat similar to Hong Kong mooncakes (China) but a bit sweeter. The kernel is harder and the shell is thicker.
In fact, Hong Kong mooncakes (China) have a thinly rolled crust that completely covers the filling. The crust is made according to a secret recipe with salty, fatty egg yolks.
The completed crust must be fragrant, thin, covered with a layer of shiny golden brown color thanks to being baked to perfection.
When cutting each cake, hidden deep inside the crust and filling is the salted egg yolk, round and round like the full moon in August, with a moderate salty taste, harmoniously combined with the gentle sweetness of the filling, bringing a taste experience. irresistible and enchanting feeling.
Chef Li Jian Chuan shared: “Enjoying Mooncakes with Oolong tea or jasmine tea is the perfect combination. The astringent taste of tea blends with the sweetness of the cake and the saltiness of the salted egg, creating an unforgettable sweet aftertaste.
Jasmine tea is also a great choice with its delicate scent of jasmine and gentle astringency. Each cup of tea not only helps with better digestion but also helps break down fat, bringing health benefits when enjoyed with cake."
In the moon cake collection introduced to diners in Hanoi this year, chef Li continues to create cakes that retain the cultural characteristics of "Fragrant Harbor" with fillings: white lotus, beans red, black sesame and walnut; The newest is the five-spice mix.
According to observations of Chinese chefs, the tastes of Vietnamese diners have changed towards preferring healthier products such as low-sugar, low-fat moon cakes, and moon cakes with fillings made from fruits. Natural and healthy nuts.
Therefore, the chef team always tries to both maintain traditional ingredients and adapt them to suit tastes.
“Every year, in addition to traditional fillings, we will have highlight fillings. If last year was delicious and beautiful flowing egg lava, this year is a five-spice mixed filling with 5 types of premium nuts such as almonds, walnuts, cashews, melon seeds, olive seeds and many other attractive ingredients. will create a delicious, new flavor,” said chef Li.
