I'm glad you tried these @thekittygirl, they can take a bit of getting used to if you've never tried them before.
Lotus paste doesn't have a very strong taste, and the sweetness comes from the added sugar. Personally, I prefer to heat it up in the microwave for 10-15 seconds to soften the paste a little. It also releases the aroma and fat from the duck egg yolk, and the two sweet and savory go very well together here.
The traditional moon cake is made from lotus paste, which is quite expensive, so you also have affordable versions now using red bean paste, green bean paste and other creative ingredients. The four duck egg yolk version is the most expensive and traditionally used for gifting but in reality it's the biggest rip off as duck egg is much more cheaper than lotus paste. I prefer the two yolk version, it gives a nice balance.
The moon cake probably isn't the best way to try lotus paste and duck egg yolks in Chinese cuisine. If you have a chance to have dim sum in Chinese restaurants, or order online, I can recommend hot steamed lotus paste buns are one of my favourite
