Snacks are characterized by "small". Generally, the materials used are relatively simple and the production is not complicated, but there are many kinds of snacks with unique flavor, which have local, ethnic and times characteristics, and some also have holiday characteristics. For example: mutton bread in soup in Shaanxi, rice cakes in Korea, rice noodles crossing the bridge in the south, Xiaolong steamed buns in Hangzhou, the dregs of the river in Beijing, Zongzi in the Dragon Boat Festival, Laba porridge on the eighth day of the twelfth lunar month, rice cakes in the New Year, Lantern Festival, moon cakes in the Mid-Autumn Festival, roast turkey in the Western Thanksgiving Day and so on.

Pastry is a snack. Look at the word "rice" to the left of the word "cake". Therefore, it generally refers to the food cooked with rice, flour and other grains as the main raw materials, with auxiliary materials and seasonings. Pastry includes cakes with or without stuffing, such as cakes and biscuits, as well as cakes with stuffing, such as moon cakes and bread with stuffing. Traditionally, this kind of preformed food made by steaming, boiling, burning, roasting, frying, frying and branding is called, which is very suitable for mass production.

There is no strict definition of the scope of the cake, just a convention.

The steamed stuffed bun you mentioned is not a cake, and jiaozi and Tangyuan are snacks, not cakes.