If you've already explored the classic Cantonese mooncake canon, from white lotus paste and red bean to salted egg yolk, this is the next flavor to seek out. Imperial Palace Red Bean & Double Egg Yolk Mooncakes (雙黃陳皮欖仁豆沙月餅) combine smooth red bean paste, two golden salted egg yolks, fragrant aged tangerine peel and crunchy olive kernels in one full-size Cantonese-style pastry.

It's a mooncake that rewards attention. The first bite opens with citrus aroma. The middle is smooth, earthy and sweet. The finish brings savory egg yolk and a quiet nutty crunch that lingers.

Here's what to know about this sophisticated Mid-Autumn mooncake and why it deserves a place on your table.

About Imperial Palace, 京華

Imperial Palace (京華) is a Cantonese-style mooncake brand known for traditional flavor combinations, generous fillings and balanced sweetness. Its product line includes classic lotus paste and red bean mooncakes, mixed-nut varieties, dates and walnut, and assorted gift boxes.

These Double Egg Yolk Tangerine Peel & Olive Kernel Red Bean Mooncakes are made in China and give a familiar red bean filling more aromatic depth, savory balance and textural contrast.

What's inside this mooncake?

The Imperial Palace mooncake is a full-size Cantonese-style pastry sold in a gift box of four mooncakes. The total net weight is 720g (25.4 oz).

Silky red bean paste, 豆沙

The base is smooth, earthy red bean paste made from cooked and sweetened red beans. Compared with white lotus paste, red bean has a gentler, earthier sweetness that feels familiar and comforting rather than overly rich.

Two golden salted egg yolks, 雙黃

Two salted duck egg yolks sit at the center of each mooncake. This premium Cantonese combination creates the iconic full-moon cross-section when sliced and contributes creamy, savory depth with a gentle saltiness that balances the bean paste.

Aged tangerine peel, 陳皮

Aged tangerine peel adds a fragrant citrus note and gentle bitterness that cuts through the richness of the red bean filling. It makes the mooncake feel more aromatic and refreshing than a standard red bean mooncake.

Olive kernels, 欖仁

Olive kernels add a satisfying crunch to an otherwise smooth filling. Their subtle savory-sweet character breaks up the heaviness of pure bean paste and gives the final bite a more interesting texture.

Ingredients, allergens and nutrition

The current product information identifies egg and tree nuts, including olive kernels, as allergens. Check the package for the complete ingredient and allergen statement before consuming.

Nutrition note: Full-size mooncakes are often calorie-dense. The original comparison reference cites roughly 700–800 calories for a full-size mooncake, but that is a general estimate rather than a verified nutrition value for this product. Cut mooncakes into thin wedges and check the package label for the actual calories, serving size and nutrient values.

What does it taste like?

The flavor unfolds in three stages, a progression Cantonese food culture sometimes describes as "先香、中滑、後甘", or first aroma, then smoothness, finally sweetness.

The first impression is aromatic. Aged tangerine peel opens the experience with a bright citrus fragrance and a warm, slightly bitter orange note that prepares the palate.

The middle is smooth and sweet. Red bean paste brings silky, earthy sweetness, while the salted egg yolks add a creamy, savory counterpoint. Together they create the sweet-savory harmony associated with a well-made Cantonese mooncake.

The finish is nutty and lingering. Olive kernels provide a subtle crunch and a clean savory-sweet note. The result is refined rather than loud, with extra depth and texture in every bite.

One reviewer described the experience this way: "先以撲鼻陳皮香展開感官盛宴，再品豆沙幼滑如絲，末了以欖仁的淡雅堅果香作結，餘韻綿長" — “First, the aromatic tangerine peel opens the sensory feast; then, the silky smooth red bean paste; finally, the elegant nutty aroma of olive kernels concludes, with a long, lingering finish.”

Imperial Palace Tangerine Peel Mooncake compared with American desserts

If you've never tried a mooncake with tangerine peel and olive kernels, comparisons with familiar desserts can help explain what makes this pastry different.

Compared with pumpkin pie

Both are dense, rich pastries associated with an autumn harvest festival, Thanksgiving in the US and Mid-Autumn Festival in Asia. Pumpkin pie is soft, custardy and relatively light, while this mooncake is denser, richer and more intensely flavored.

Some full-size mooncakes can contain roughly 700–800 calories, which is why they are traditionally cut into thin wedges and shared among several people. The actual nutrition varies by recipe and product, so use the package label for this mooncake's verified values.

Compared with Christmas fruitcake

Mooncakes are sometimes compared with Christmas fruitcake because both are dense, traditional and often gifted. But the salted egg yolk center and aromatic tangerine peel create a savory-sweet experience fruitcake cannot replicate. Imperial Palace's balanced filling may also feel more approachable than the cloying sweetness associated with some fruitcakes.

Compared with American gift boxes

American gift boxes from brands such as Harry & David or Mrs. Fields are built around chocolates, cookies and other treats in decorative packaging. Imperial Palace mooncakes operate on a similar gifting principle, but they also carry cultural meaning. Giving mooncakes acknowledges tradition, respect and the wish for the recipient's family to be reunited and prosperous.

Compared with other mooncake brands

The mooncake market includes brands such as Maxim's and Mei Xin, along with luxury fashion houses that sell mooncakes as VIP gifts. Imperial Palace stands out with traditional Cantonese flavor architecture and rare textural details, including aged tangerine peel, olive kernels and double salted egg yolk.

How to enjoy this mooncake

Share it

Mooncakes are meant to be shared. Cut each one into quarters or eighths so everyone can taste the complex flavors without committing to a full cake.

Pair it with tea

Pu-erh is a particularly good pairing because its earthy, slightly bitter notes complement the tangerine peel and red bean. Oolong echoes the citrus fragrance, while jasmine tea adds a floral counterpoint to the olive kernels.

Serve it at room temperature

Room temperature allows the mooncake's complex flavors to express themselves. If refrigerated, let it sit out for 15 to 20 minutes before serving.

Savor it slowly

This is not a mooncake to eat quickly. Take small bites and notice the progression from citrus to bean paste to salted egg yolk and olive kernel.

Who should try this mooncake?

Adventurous mooncake enthusiasts: If you've tried classic white lotus and red bean varieties, this combination offers a more complex next step.

Lovers of citrus and aromatic flavors: Aged tangerine peel brings a fragrant, gently bitter citrus note unlike most Western pastries.

Fans of nuts in desserts: Olive kernels add a buttery, savory crunch that creates textural contrast.

Gift-givers looking for something special: This is a thoughtful, culturally meaningful gift that communicates respect and good wishes.

Anyone curious about Cantonese food culture: The filling brings together red bean paste, salted egg yolks, tangerine peel and olive kernels in one traditional format.

Tea enthusiasts: The mooncake creates several rewarding pairings with pu-erh, oolong and jasmine tea.

The verdict

Imperial Palace Double Egg Yolk Tangerine Peel & Olive Kernel Red Bean Mooncakes offer a sophisticated take on Cantonese tradition. With silky red bean paste, two salted egg yolks, fragrant aged tangerine peel and olive kernels, the filling has more complexity and texture than a standard red bean mooncake.

Explore the Imperial Palace Red Bean & Double Egg Yolk Mooncakes (雙黃陳皮欖仁豆沙月餅), four pieces and 720g.

— The MyAsianStore Team