Sticking To Tradition: Hainanese, Hakka, Shanghainese And Hokkien Mooncakes
"The yam filling and flaky pastry crust are what set Teochew mooncakes apart from other mooncakes. These old-school confections are known as la bia in the Chaoshan region in the east of Guangdong, where the Teochews came from. La means lard or pork oil in Teochew, which is mixed with flour to make the pastry. The mooncake filling can include lotus seed, mung bean and yam pastes. Another variant of Teochew mooncakes comprises a fried spiral-shaped flaky pastry crust that envelopes yam paste and salted duck egg yolk." - Kenneth Goh
