The following recipe gives directions how to make Cantonese-style mooncakes filled with lotus seed paste and salted egg yolks. The paste is made from scratch, and in the dough preparation, honey is used instead of golden syrup, i.e., inverted sugar syrup. Since lotus seeds need to be soaked overnight, make sure you start your preparation one day in advance. Also, keep in mind that the crust should soften before serving, so rest the mooncakes for 1-2 days once they have been baked. This recipe was adapted from the YouTube channel Amanda Tastes,which deals predominantly with traditional and modern Chinese food.

The following recipe explains how to make Cantonese-style mooncakes with either mung bean or red bean paste filling. Alternatively, you can use black-sesame paste for the filling. The filling can also be enriched with a salted duck egg yolk. This recipe will yield 14 mooncakes, 8 with bean paste and egg yolk filling, and 6 with pure bean paste filling. The recipe is adapted from the blog China Sichuan Food, which focuses on authentic Chinese recipes and Chinese food with an emphasis on Sichuan cuisine.

A savory version of mooncakes is enjoyed in the Western-Chinese coastal province Jiangsu. The main filling ingredient is minced pork enhanced with ginger, oyster sauce, soy sauce, and Chinese cooking wine, and the crust slightly resembles puff pastry. Also, these mooncakes are not shaped with special mooncake molds, but they are rather sprinkled with some black sesame seeds.