Moon cake

Traditional baked mooncakes often have lotus-seed paste or red-bean paste, sometimes with a salted egg yolk in the centre. Other fillings include nuts, fruit and savoury mixtures.

Use a sharp knife, wiping the blade clean between cuts; a slightly warmed blade helps with dense paste fillings. Cut it into small wedges so everyone can share.

Baked mooncakes are usually served at room temperature, so their pastry and filling are easy to taste. Snow-skin mooncakes are served chilled; let one sit briefly after taking it from the fridge if it feels too firm to cut.

Keep baked mooncakes sealed in a cool, dry place, away from sunlight, and follow the storage instructions for the particular kind. Snow-skin mooncakes need refrigeration and are best eaten soon after opening.

Tea is a classic partner: lightly fragrant teas such as jasmine or oolong balance the rich, sweet filling. Serve small slices, especially when the mooncake contains salted egg yolk.

The yolk adds a savoury, salty contrast to sweet fillings such as lotus-seed paste. Its round shape is also associated with the full moon.

They are especially associated with the Mid-Autumn Festival, when people share them with family and friends. They are also sold and enjoyed at other times of year.