Salted egg yolk with lotus paste

This is the classic mooncake, with either a single or double brilliantly bright egg yolk in the center, softly cushioned by either white or red lotus paste. This is the truest form for the season, with its gently scalloped edges guiding you to the perfect six or eight wedges - meant to be delicately nibbled at and eaten between sips of the best tea, while gazing at the autumn moon amidst the cooling breezes.

Pastry: Traditional sweet glazed pastry

Filling: Lotus paste, melon seeds, salted egg yolk

Tea match: A nice heavy bodied tea like an aged Yunnan pu'er will cut the grease and ease those cholesterol concerns. When you brew pu'er, always pour away the first addition of hot water. The second brew is light, and the best brew is the third time you add water. Place in little purple clay teacups.