Their flavors are borderline savory. Across China, Taiwan, Vietnam, Macao and other countries that celebrate Mid-Autumn Festival, there are distinct types of mooncakes and flavor profiles.

Their flavors are borderline savory. Across China, Taiwan, Vietnam, Macao and other countries that celebrate Mid-Autumn Festival, there are distinct types of mooncakes and flavor profiles.

Luxury hotels and popular bakeries in China, Hong Kong, Taiwan, Singapore, and Chinatowns around the world are taking their mooncakes to a whole new level with creative flavors like durian and prawn.

The grocery chain sells tins of mooncakes, with brands like Hong Kong-based Rong Hua and I-Mei from Taiwan. Flavors range from salted egg or mixed nuts to red bean paste or lotus seed. The ...

to Taiwan and Vietnam—to celebrate the perigee of community, family, and the joy of harvest. Many are familiar with the shelf-stable varietals of mooncakes—waxing with additives, flavor that ...

Yuan’s father founded the original Jeng Chi in 1940s Taiwan ... famous variety of mooncake worldwide, that last type is chewy in texture and filled with traditional flavors like rich lotus ...

One of the secrets to making the best mooncakes is the rolled fillings that are inserted into the middle of the cakes -- that's where the most interesting new flavors can be developed. This ...

Two styles of Cantonese-style mooncakes are available for the holiday: custard and lava custard. Both are made to order with salted egg yolks and feature a balanced sweet and salty flavor profile.

Mooncakes are traditionally filled with lotus seed paste and egg yolk or stuffed with dried pork. These days, there are dozens of flavors of mooncakes to choose from, including taro, mochi ...