Chinese pastry refers to dim sum originated in China, which is referred to as "midpoint" for short and "pastry" for double. It is a variety of nutritious food with good color, flavor, shape and quality, which is made of various grains, livestock, poultry, fish, shrimp, eggs, milk, vegetables and fruits with various seasonings. Western-style pastry is called "West Point" for short.

Pasta, for China people, is the taste of warm home, the taste of kind mother, the long history of China and the blend of splendid cultures in the world. Whether steamed bread, steamed stuffed bun, jiaozi, fried, etc. Breakfast, dessert, cake, bread, biscuits, etc. In the afternoon, or at dinner, all kinds of noodles and snacks, Chinese and western cakes have always played a very important role on the dining stage.

Mainly refers to snacks in Europe and America. It is a nutritious food with certain color, fragrance, taste, shape and quality, which is made of flour, sugar, grease, eggs and dairy products as raw materials, supplemented by dried and fresh fruits and seasonings. Pastry varieties in China vary greatly from place to place, with various varieties and complex colors, so there are many classification methods, which can be summarized as follows.

1, classified by raw material category

According to the main raw materials used in pastry, it can be generally divided into wheat flour products, such as steamed bread, steamed bread, jiaozi, fried dough sticks and bread. Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes, muffins, etc. Beans and bean powder products, such as mung bean cake and pea yellow; Miscellaneous grains and starch products, such as xiaowotou, yellow rice fried cake, burrito, water chestnut cake, etc.

Other raw material products, such as taro horn, mashed potato cake, pumpkin cake, etc. Because the raw materials for making Chinese pastry are very extensive, and raw materials and auxiliary materials are used together, there are certain limitations in classifying them according to raw materials.

2. Classification according to dough characteristics

According to the properties of the dough used in pastry, it can be generally divided into water-mixed dough (cold dough, warm dough and boiled dough), puffed dough (biological puffed dough and physical puffed dough), pastry dough (layer-crisp dough and single-crisp dough), rice flour dough (cake-like dough and dough-like dough) and other doughs. This classification is very helpful for learning and the formation principle of dough, and is often used in teaching.