Hong Kong’s sweet obsession with this traditional Mid-Autumn Festival snack

　　思乡情重，唇齿留香，让香港人欲罢不能的月饼

　　It is one of Hong Kong’s most treasured food traditions: the buying, giving and eating of "mooncakes" to mark mid-autumn festival, celebrated in Chinese communities around the world next month.

　　购买，赠送和食用“月饼”来纪念中秋节(下个月在全球华人社区里庆祝的节日)，是香港最珍视的食品传统之一。

　　Bakeries and supermarkets are already packed with boxes of the dense pastries, traditionally filled with a heavy sweet concoction of lotus seed and egg yolks.

　　面包店和超市已经堆满了大量月饼，通常的月饼馅填满了超甜的莲子和蛋黄混合物。

　　But not all mooncakes are made equal.

　　但并不是所有月饼制作都是同样的。

　　Picky customers will queue outside the most popular stores to ensure they bag their favorite brand.

　　挑剔的客户会在最流行的商店外排队，确保自己买到最喜欢的牌子。

　　Mooncakes by chef Yip Wing-wah of Hong Kong’s famous colonial-era Peninsula Hotel are among the most in demand - and the priciest.

　　香港著名的殖民时代半岛酒店厨师叶荣华制作的月饼是需求量最大、最贵的。

　　Boxes of eight of his Spring Moon mini egg custard mooncakes cost HK$520 ($66) and are only available in a three-day pre-order sale online, to avoid previous unseemly queues at the hotel.

　　他制作的8个一盒的春月迷你蛋黄月饼售价520港币(66美金)，只有在线上提前三天预定才能买到，以避免先前酒店门口不得体的排队。

　　Now 65, Yip invented what has become his signature mooncake 30 years ago when he worked as a dim sum chef at the hotel’s Spring Moon restaurant.

　　三十年前，在酒店春月餐厅做点心总厨的叶荣华发明了自己的标志性月饼。

　　"I have an emotional attachment to it, really I do - because I would never have guessed that it would grow more popular every year," says Yip, who started to work in Hong Kong restaurant kitchens aged 13.

　　13岁开始在香港餐厅厨房工作的叶荣华说：“我对这款月饼真的有情感依恋，因为我永远也猜不到它变得越来越流行。”

　　来源:环球时报