Crisp sesame oil...This authentic Yunnan-style cloud-leg mooncake in Toronto, we eat it for five years-Food Squad

The Mid-Autumn Festival of the people of Yunnan, Guizhou and Sichuan is not the exquisite Cantonese-style lotus seed egg yolk, nor the northern moon cakes full of flowers, but a low-key and small bite.Cloud Leg Moon Cake.

The traditional Dian-style cloud-leg moon cakes are made in a complicated process and require extremely high local raw materials. Few people in Toronto make them.

Until a friend recommendedDing Xiaochu, The addition of this WeChat friend will take five years.

Since then, Ding Xiaochu has also become a Xiaobei XiEveryone will be AmwayThe treasure shop in the city also brought a wave of cloud-leg mooncake diehard fans around.

After all, that salty but sweet, crispy on the outside and moist on the inside is really wonderful...

Since then, every Mid-Autumn Festival, ordering a few boxes of mooncakes at Ding Xiaochu has become a convention in the editorial department.

This year is no exception.

Scan code to add a small customer service to place an order👇

Xiaochu Ding’s boss isA native of Yunnan, Zeng deliberately returned home to learn the traditional craftsmanship of Yun-leg moon cakes.

The secret recipe used now incorporates YunnanCuihu HotelA century-old recipe for making cloud-leg mooncakes, combined with high-quality ingredients unique to North America.

According to local conditions, Ding Xiaochu adoptedItalian ham, Strictly control three points fat and seven points thin-fragrant but not greasy, moist but not oily.

It will also be added when making cloud leg stuffingCanadian local honey, Plump and sweet.

Chef Ding’s cloud leg mooncakes are more compact than the traditional ones, one serving at a time is just right; they won’t get too tired.

In addition to the traditional cloud-leg mooncakes, they also added hemp-en mooncakes and cloud-leg salted egg yolks this year. They only make three, but they are all fine.

Pure Cloud Leg Mooncakes

Traditional Yunnan-style mooncake "hard shell";Crisp but not loose, crispy and not dry.

Bite off half of it, the entranceFirst sweet, ThenTransfer to salty;

The fat scent of Yuntou bursts out between the lips and tongue with each chewing, filling the mouth with fragrance.

Every time after eating, Xiao Bei Xi never forgets to praise"Ding XiaochuThis cloud-legged moon cake is as authentic as the one I had in my hometown."

Cloud Leg Egg Yolk Mooncake

The cloud-legged egg yolk mooncakes are especially tempting when they are opened-golden and yellow, with a hint of cloud-legged matte.

I have homemade egg yolk crisps. I know that only a good egg yolk can be oily and not fishy at room temperature.

Ding Xiao Chef’s egg yolks are all usedWhole duck egg, Now do it now.

Break open at room temperature, the yolk will still beOily-Miansha oil is not dry and hard, and the salty fragrance is delicious and not fishy.

After heating, the egg yolk is soaked with the fat and aroma of the yunnan-double the deliciousness!

Maren Mooncake

Sesame, sugar, pepper.

Three ingredients that are difficult to perform on the same stage are all integrated in this small one.

Black sesame seeds imported from Japan, plus fresh peppercorns, are freshly ground and keptCertain graininess.

Chewed in the mouth-the sesame flavor of sesame, the numb flavor of Chinese pepper, the granular texture of sugar, the looseness of the hard crust... constitute an unexpected complex flavor.

Xiaobei who grew up from snacks of Yunnan-style mooncakes is certified byThe most authentic cloud-leg mooncake in Toronto is Ding Xiaochu.

Due to the complicated production process and limited manpower, the boss of Ding Xiaochu decided"Be more refined, not too much"——The moon cakes I got in the afternoon must be freshly baked that morning, every biteFresh with temperature.

Ding Xiaochu is a bit "Buddha arrogant";

His mooncakes every yearOnly the Mid-Autumn Festival will appear on stage, One period for a while, after the Mid-Autumn Festival, you can't eat it.(Xiao Bei Xi often cries to beg his boss to return in other seasons in order to eat his mooncakes)

all in all,Make it every day, limited time and limited production; There are so many, so you have to eat as soon as possible.

Cloud leg moon cakes are handmade,0 additives, So it can only beSave for 15 days.

Oh, yes, Ding Xiaochu isOntario Registered Company, Complete sanitation license, all products areProduced by professional kitchens, Eat with peace of mind~