Lotus seeds,
莲子, are boiled, mashed and fried with sugar and oil into a smooth paste, the classic filling of Cantonese mooncakes, often with a salted egg yolk in the centre.
蓉 is the Cantonese kitchen word for a fine paste, as in
蒜蓉 minced garlic and
椰蓉 desiccated coconut.
