Different mooncakes for the Chinese Mid-Autumn Festival. (Photos: VCG)

Typical Cantonese mooncakes filled with egg yolk and lotus seed paste.

Mooncakes with a poetic touch of life in ancient China, coproduced by Daoxiangcun pastries and the Palace Museum.

Zilaihong, a traditional Beijing-style mooncake.

Mooncakes with rose-flavored filling.

Wuren mooncakes, one of the most traditional varieties, filled with five nuts such as almonds, peanuts, melon seeds and sesame.

Crab-shaped mooncakes.

Creative mooncakes with purple potato filling.

Snow-crust mooncakes, which use a translucent and soft skin that differs from the traditional baked crust. These mooncakes are chilled and less oily.

Su-style mooncakes with meat fillings.

The Beijing-style fanmao mooncake, filled with pine nuts, chopped walnuts and pumpkin seeds.