(a) snacks, snacks

Snacks, snacks is an important part of Chinese cooking, a long history, rich in categories, exquisite appearance, pay attention to flavor, rich in traditional Chinese cultural characteristics. Snacks, dim sum two words, often used in ancient times, inherited. It is used for breakfast, late-night snacks, tea or between the garnish as well as after tea and dinner to spend leisure time to play Xing's small convenience foods, such as doughnuts, soybean milk, oil tea, dumplings, snacks, pastries, etc., it is less refined and different from the main meal and staple foods, but also less expensive and less different from the big dishes, often called the economic snacks. The north and the upper reaches of the Yangtze River, the restaurants and food stalls to do while selling breakfast, late-night food are known as snacks, while the products of the pastry factory as well as banquets used in the exquisite pastries, known as snacks; the southern region of the early morning, late-night snacks with rice and flour products are known as snacks, and meat products known as snacks. Some places are snacks, snacks as synonyms, without distinction and mixed. Many places will also be some of the staple food as snacks, snacks supply in the city.

Beijing, Tianjin, Shandong, Shanxi, Henan, Shaanxi, Shanghai, Jiangsu, Zhejiang, Sichuan, Guangdong, 11 provinces and cities is a developed area of China's snacks, the other provinces (autonomous regions), as well as Hong Kong and Macao, etc. Snacks also have their own flavor characteristics.

According to the 1980s published "Chinese snacks" collected by the 12 provinces and municipalities of the material, after the selected varieties have more than 1400 kinds. If the country's 31 provinces and cities to collect all the varieties, when in the thousands of varieties.

The unique snacks of ethnic minorities, but also extremely colorful, such as Manchu Saqi Ma, Hui oil incense, sesame sauce biscuits, Uyghur naan, baked buns, hand grabbed rice, Mongolian meat pie, pie, white rice, Korean brigade cake, cold noodles and so on.

In addition, there are seasonal foods throughout the country, such as the Spring Festival dumplings, rice cakes, Lantern Festival Lantern (dumplings), Spring Festival spring pancakes, Qingming Festival green dumplings, the Duanyang Festival zongzi, the Mid-Autumn Festival mooncakes, the first eight days of December, Lapa congee and so on are also market supply of the famous food, reflecting the seasonal food of the flavor of the different.

(B) classification

Chinese snacks, with a wide range of materials, techniques, varieties, grain as the main ingredient, according to the color varieties can be divided into bags and rolls, cakes and baits, noodles and tea, dumplings and horns, cakes and dough, congee, and miscellaneous food category. In addition, there are many snacks made of meat, fish, soybean products and so on. According to the maturation method is divided into the following categories.

(1) Steaming, the use of steam heat transfer into the food, noodle products such as buns, steamed buns, rolls, steamed cakes, siu mai, rice products such as rice cakes, small dumplings. Varieties of Tianjin dog indifferent buns, Yangzhou emerald siu mai, Shanghai Nanxiang small steamed buns, Shandong Gaozhuang steamed buns and so on.

(2) boiled, water heat transfer mature food, noodle products such as noodles, dumplings, wontons, steamed buns, etc., rice products such as snacks, rice noodles, dumplings, etc., and others, such as tea eggs, etc.. Varieties of Shandong's Fushan Ramen, Linyi grits, Sichuan copious hands (wontons), Lanzhou beef noodles, Xi'an beef and mutton steamed buns, Shanxi knife-shaved noodles, Beijing Bean Juice, Hangzhou slice of Sichuan, Ningbo soup dumplings, Yancheng lotus root flour dumplings, Yunnan Bridge Rice Noodles, Guangzhou Boat congee and so on.

(3) deep-fried, oil as a heat transfer medium, with a large amount of oil heating mature food, noodle products such as doughnuts, thin crisps, twist, deep-fried noodle, etc., rice products have fried cake, doughnut, and so on. There are varieties of Tianjin big sesame flower and ear-eye fried cake, Huaian tea deep-fried cake, Beijing honey sesame flower and burnt ring, etc.

These are the most popular food in China.

(4) branding, through the metal upsetting or cake pan heat transfer and ripening of food, such as homemade cake, lotus leaf cake, baked cake, pancake and so on. Varieties are Fujian wide cake, Anhui big rescue, Tianjin pancakes, Shanghai crab shell yellow, Jilin (Siping) Li Liangui smoked meat cake, Beijing corset fire burning and so on.

(5) baked goods, including baked, roasted, cooked by heat radiation food, such as bread, cakes, pastry points and cakes. Varieties include Chongqing egg muffin, Jiangsu Huangqiao biscuits, Beijing baked white potatoes, Xinjiang grilled lamb kebabs and so on.

(6) fried, noodle products such as pot stickers, fried bread, etc., fish products such as oyster fry. Varieties are Xiamen oyster fry, Shandong fried bread, Shanghai fried buns, Wuhan three fresh bean skin, Beijing enema and so on.

(7) stir-fry category, with oil or water heat transfer to make small raw materials quickly cooked food, noodle products such as fried lumps, fried noodles, etc., rice products such as fried beef and sandy rice, Yangzhou fried rice, etc., meat products such as Beijing tripe.

Second, the flavor characteristics of Chinese noodle snacks genre

Most of the Chinese snacks have local characteristics, more than the use of local high-quality raw materials, to adapt to the folk dietary customs, tastes and hobbies, and the flavor characteristics of the cuisine has a direct link. Southern rice and northern noodles, northern salty and southern sweet, Sichuan spicy and Cantonese fresh, are reflected in the snacks. Some of the famous products come from ethnic minorities, and in recent times, bread and all kinds of Western-style cakes and pastries from the West have been improved and innovated, and have also become part of Chinese snacks and dim sum. Chinese snacks, snacks, due to geography, climate, products, living customs of different, in the selection of materials, tastes, methods on the formation of different styles and genres of characteristics, often coarsely divided into the southern flavor and northern flavor of the two major flavors or northern flavor, Lingnan flavor and the lower reaches of the Yangtze River flavor. But more specifically can be divided into "Beijing-style", "Soviet-style", "Canton-style", "Sichuan-style" "Jin-style" and "Qin-style" and other genres.

(a) the northern flavor of the Beijing-style genre

The northern flavor of the Beijing-style genre snacks, the earliest origin in North China, Northeast, Shandong, Henan region of the countryside and the Manchu, Mongolia, Hui and other ethnic minority areas, and later in the capital of China, Beijing, the formation of a production system and a large number of the main flavor representative of the Beijing has become the center of the country's food production, on behalf of the historical era of national Beijing also became the center of national food production, representing the level of national food in that historical era and enjoying a great reputation in the country. Because of its unique geographical location, Beijing has been a place where the Han, Xiongnu, Xianbei, Khitan, Jurchen and other ancient Chinese nationalities have lived together from a very early time. These ethnic groups brought their own set of eating habits and pastry production methods to Beijing, coupled with the Central Plains, North China, Northeast China, wheat abundance, the various ethnic groups and the Han together, according to the northern products and living habits, especially good at making flour-based snacks, and has a distinctive national style, especially the food culture of the ancient northern Chinese ethnic groups, snacks, snacks, with the characteristics of the Han flavor, the flavor of the Halal flavor and the Palace flavor. Tianjin snacks absorbed the techniques from the north and south and formed its own characteristics. Henan is located in the middle and lower reaches of the Yellow River, where Luoyang, the former capital of the Nine Dynasties, and Bianliang (now Kaifeng), the capital of the Song Dynasty, are the place where the North and South snacks meet, and the snack market is also very prosperous. Shandong snacks to noodle-based, is one of the origins of the northern noodle.

Its basic features: first, a wide range of raw materials, a variety of varieties; second, a variety of techniques, craftsmanship; third, smooth flavor, soft and tender.

The dim sum, snacks are Beijing "all a" shumai, Ai Wo Wo Wo, small Wo Tou, pea butter, bean flour cake (donkey roll), Poria pinch cake, charcoal ring, honey twists, popping tripe, soybean juice, minced meat burrito, pouch burning; Tianjin pancake fruit, dog indifferent buns, Gaba vegetable shrimp seed tofu brain, assorted pancakes, ear eye deep-fried cake, Guifaxiang assorted twists, Wangji shearer stock twists, Zhilanzhai dried cakes, Lu Ji hot noodles fried cake, hammer chicken soup noodles, Baiji dumplings; Henan Kaifeng sausage buns, braised noodles, battered noodles, jujube pot helmets, phoenix ball dumplings, chicken silk rolls, eight treasures steamed bread, gourd buns, sugar coke cake, Luoyang peony cake, sticky noodle dun, mung bean paste, Wuzhi tea, pea stuffing, small coke bar doughnuts, jingzhi noodle brackets, egg sacks; Shandong fried noodles, fried noodles with eggs, jinshi Noodles, Penglai noodles, Fushan Ramen, Shandong pancakes, Zhoucun crispy biscuits, small dumplings in soup, fried buns, blanching noodles, Linyi Gaozhuang steamed buns, Weixian kangzi head burnt; Liaoning old side of the dumplings; Jilin North Korean cold noodles, cake, Li Liangui smoked meat pancakes and so on.

(1) pea yellow. Beijing's traditional snacks, the peas peeled, washed, boiled, sugar fried, condensation, cut into pieces and become. Make the finished product light yellow color, delicate, pure, melt in the mouth, sweet taste, cool and refreshing. Originally a folk snack, and then passed to the court, famous for Cixi's favorite food.

(2) "all a" siu mai. Beijing "all a" siu mai has a history of more than 250 years, because Emperor Qianlong had tasted and famous. "The skin is thin and stuffed, and the flavor is delicious. The varieties of siu mai include sanshen siu mai, pork siu mai, vegetarian siu mai and so on.

(3) "Dog's Nonsense" buns. It is a famous specialty of Tianjin, which was founded in the late Qing Dynasty by Gao Guiyou, a native of Tianjin. His buns are soft, fresh, fragrant and chrysanthemum-like. The buns are rich in color, aroma, flavor and shape. The unique flavor of the buns and his nickname, "Dogfu", became famous all over the world.

(4) Guifaxiang twists. Guifaxiang twist is characterized by fragrant, crispy, brittle, sweet, long storage is not sheep, white strip and hemp strip in the middle of the sandwich a containing osmanthus, min ginger, peach kernel, melon strip and other small ingredients of the crisp filling, so that the fried twist soft and sweet and distinctive. Because the "Guifaxiang" name is located in the eighteenth street, so commonly known as "eighteen street twist".

(5) Li Liangui smoked meat cake. One of the traditional flavors of Jilin Province, created by Hebei Li Liangui, has a history of 100 years. Boiled meat with more than 10 kinds of Chinese medicine, the cake with boiled meat soup oil withered into a soft pastry, smeared in the cake layer, easy to clip the meat. Cake color golden, shaped like a full moon, outside the caramel inside soft; bacon color brownish red, skin and meat transparent, fat but not greasy, set of delicious, medicinal food in one.

(B) the lower reaches of the Yangtze River flavor of the Soviet style school

In China's affluent lower reaches of the Yangtze River in Jiangsu, Zhejiang and the region, produced to the Soviet-style noodle snacks as the main representative of the school, which originated in Yangzhou, Suzhou, Jiangsu, Zhejiang, Shanghai and other places in the development of Jiangsu, Jiangsu, Shanghai and other places, represented by Jiangsu.

Since ancient times, Jiangsu has been a developed area of food culture, coupled with Jiangsu's mild climatic conditions and favorable geographic location, making the origin of the Soviet-style pasta, the production of earlier. Soviet-style noodle snacks have their own flavor, but especially to snacks, snacks and rice flour products for the best. Jiangsu snacks are rich in Jiangnan characteristics, with more varieties, skills, modeling clever and full-flavored known, and the formation of Nanjing Fuzimiao, Suzhou Xuanmiao Guan, Wuxi Chong'an Temple, Nantong South Street and other snack groups. Zhejiang snacks are Jiangnan local snacks, rice flour as the main material, the formation of into, sweet, fresh, fragrant, soft, glutinous, loose, slippery and other characteristics of the cake and desserts, pasta and bean snacks. Shanghai snacks are based on the traditional varieties, the essence of the collection of snacks around the world, continue to improve, improve and gradually formed, has a fine, small, diverse flavors and other characteristics. Shanghai snacks such as cakes steamed dumplings, rice cakes, rice dumplings, soup paste paste, wonton noodles, etc., color up to 600 kinds of.

Its basic characteristics: First, the production of exquisite, pay attention to the shape; second, filling variety, pay attention to the flavor; third, the cake is fluffy. Sweet and oily.

The dim sum and snacks are Jiangsu Taihu Lake boat point, lard rice cake, pine nuts and honey cake, pepper and salt peach cake, osmanthus sugar rice cake, five-color muffin cake, Huai'an Tea Food馓, crab roe soup dumplings, Su-style moon cake, Huangqiao baked cake, Huai dumplings, three ding buns, dry layer of oil cake, emerald shumai; Zhejiang shrimp popping eel noodle, slice of Chuan, happy double, horseshoe cake, onion buns, juniper berries, large wontons of Huzhou, Ningbo soup dumplings, Ding Lianfang thousand sheet The most important of these are the steamed dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed pork dumplings, the steamed rice cakes, the rice cakes, the rice cakes, and the steamed rice cakes.

(1) Yangzhou Sanding Buns. Yangzhou's famous dishes, the so-called "three Ding", that is, the chicken, meat, bamboo shoots for the filling, the flour used in fermentation, "white as snow", soft and tough, food does not stick to the teeth. Yangzhou Fuchun Tea House has maintained the traditional characteristics of this fermentation. San Ding Bao is known as "the world's first product".

(2) Jiaxing Wu Fang Zhai dumplings. Known as the "king of Jiangnan dumplings", to glutinous and not rotten, fat and not greasy, tender meat flavor, salty and sweet and famous. Jiaxing Wu Fang Zhai zongzi meat zongzi, bean paste, egg yolk and dozens of varieties of colors. Now, jiaxing wufangzhai zongzi because of its delicious flavor, easy to carry, easy to eat by the majority of travelers love, there is the "Oriental fast food" said.

(3) Ningbo soup dumplings. Also known as Ningbo lard soup dumplings. Zhejiang traditional famous dishes. The main raw materials are glutinous rice, black sesame, lard, sugar, cinnamon and so on. Characterized by white light, glutinous but not sticky, smooth skin filling, sweet taste.

(4) Jinhua cakes. Jinhua cake golden color, crispy and delicious, is the Zhejiang Province, Jinhua region of the Han Chinese famous points, but also known as a gift to friends and relatives of traditional specialties. Its filling with dried vegetables as the main ingredient, so it is also known as dried vegetable cakes.

(5) Nanxiang small dumplings. Nanxiang town, a suburb of Shanghai, the traditional snacks, has a history of more than 100 years. The product is known for its thin skin, stuffing, heavy brine, fresh flavor, and is one of the popular snacks for domestic and foreign customers.

(C) Lingnan flavor of the Cantonese genre

Cantonese noodle snacks is the Pearl River Basin and the southern coastal areas of the noodle production of the general term. Guangzhou has long been the center of politics, economy and culture in the south of China, which objectively makes Guangzhou noodle as its main representative. Therefore, Guangzhou-style pastry is in the folk food on the basis of the absorption of northern and Western-style dim sum production characteristics, combined with the people of the region's habits of Shengtian, in the process of continuous improvement, and gradually become a kind of pastry production system, with a unique southern flavor.

Guangdong snacks and snacks are divided into two categories, snacks are snack bars and street stalls operating rice and noodles, more from the folk, more varieties, simple modeling, affordable.

Its basic features: first, with a wide range of materials, rich in variety; second, exquisite modeling, light flavor, fresh and crisp; third, porridge crystals are numerous, nutritious.

The dim sum, snacks are fried rice noodles, intestinal noodles, and congee, boat congee, Daliang double-skinned milk, London cake, wonton noodles, oyster sauce barbecued pork buns, crispy skin lotus seed paste buns, crab roe soup dumplings, rice in lotus leaf, ice meat lasagna pastry, honeycomb taro horn, thin-skinned fresh shrimp dumplings, dry steaming dumplings, powdered fruit, Cantonese moon cakes and so on.

(1) intestinal noodles. Guangdong traditional popular snacks. Vermicelli will make good rice paste in a special multi-layer steamer or cloth, steamed into a thin skin, and then spread on the minced meat, fish slices, fresh shrimp, eggs and other fillings, steamed and rolled into long strips, cut off on the plate. Because of its shape of a long strip, similar to the pig intestine, so named intestinal noodles.

(2) Guangdong shrimp dumplings. Cooked starch noodles (fork called chengyin) as the skin, fresh shrimp, pork puree, tender bamboo shoots as a filling, wrapped into a dumpling shape, steamed and made. Its shape resembles a curved comb, so it is also known as curved comb dumplings. Shrimp dumplings skin soft, tough, white, crystal clear, dumplings within the filling can be seen; filling the heart of the delicious, exquisite form, fresh flavor and mellow.

(3) Cantonese moon cakes. Cantonese mooncakes originated in Guangdong and the surrounding areas, characterized by thin skin, large filling, fluffy texture, fine and smooth, glossy surface, filling with lotus seed paste, coconut paste, etc..

(D) Sichuan and Chongqing on the upper reaches of the Yangtze River flavor Sichuan style genre

Located in Sichuan and Chongqing on the upper reaches of the Yangtze River, rich in produce, known as the "Land of the Heavenly Kingdom" title, its snacks, snacks, with a wide range of materials, a variety of methods, the taste is characterized by the into, sweet, spicy, spicy, sour, fragrant, crispy, tender. Its flavors are countless.

Its basic features: first, the technique is diverse, a variety of varieties; second, focus on tradition, the process is rigorous; third, good tune a variety of composite flavor.

The varieties are Dragon Dumplings, bell dumplings, dan dan noodles, Lai Tangyuan, Shancheng small dumplings steamed cake, egg baked cake, sesame seed round, egg iron cake, small steamed beef, Sichuan cold noodles, Dazhu mash, white fruit cake, Ye'erba, Chongqing jelly cake, husband and wife lung slices, Shunqing beef noodles, and so on.

(1) Dragon copied hands. The name "dragon hand" is a special name of Sichuan people for wontons, the name of the dragon hand is probably because of the wrapping of the two ends of the skin copied together, so it is named. The "Dragon Hand" store's "copied hand" thin skin and tender filling, smooth and fragrant, soup thick color white, for Chengdu's traditional noodle best.

(2) Zhong Dumplings. It is run by a peddler named Zhong, and is named after him. Zhong dumplings have a thin skin and a lot of filling, focusing on the selection of ingredients and seasoning, highlighting the spicy. Aromatic seasoning, red color. Matching with the fresh and clean flavor of the full filling, it forms a multi-tasting and multi-flavored style, which is a snack in Chengdu.

(3) Dan Dan noodles. Initially named for the picking of the stretcher to sell along the street. Dan Dan noodles thin noodles, bacon meat crispy, seasoned with green onions, sprouts, lard, marinade crispy, salty and slightly spicy, very flavorful, is quite a characteristic of Sichuan snacks.

(4) Lai Tangyuan. So far, it has a history of more than a hundred years. Because of the Lai boss made by the soup dumplings and named. He cooks and sells soup dumplings, cooking, not rotten skin, not exposed filling, not muddy soup, eat without sticking to the chopsticks, not sticky teeth, not greasy mouth, color smooth and white, sweet and fragrant oil heavy, is a snack in Chengdu.

(E) Guanzhong flavor of the Qin school

Shaanxi earlier absorbed the snacks of various ethnic groups, digging, inheriting the skills of the ancient palace snacks, and thus a wide variety of different flavors.

The varieties are crystal persimmon cake, stone buns, Qishan bashful noodles, black rice, braised hemp food, buckwheat syrup chrome, gourd head, bubble oil cake, beef and mutton buns, gold thread oil tower.

(1) crystal persimmon cake. Shaanxi flavor famous points. It is unique to Lintong County "crystal persimmon" as the main material. When making, remove the persimmon skin. The meat is pounded, mixed with flour, then stuffed with cinnamon and sugar, and fried in a frying pan. Cooked persimmon cakes golden color, sweet and soft, oily and refreshing.

(2) Shame noodles. It is a traditional specialty noodle dish in Guanzhong area of Shaanxi with a long history. The so-called "bashfulness" is the meat, vegetables, etc. cut into minced. Qishan Shame Noodles are long, thin, thin and thin noodles, with a tough and refreshing texture, fresh and fragrant shame, red oil floating on the surface, and a sour and spicy soup flavor. Shammy noodles have a very important position in Guanzhong area, wedding and funeral, New Year's festivals, children's full moon, the old man's birthday, to meet friends and relatives and other important occasions are inseparable from it.

(3) Beef and mutton steamed bun. Shaanxi's flavorful delicacies, the ancient name "yangjiao", especially Xi'an's most famous. Cooking, the bun broken into soybean size into a bowl, and then with beef and mutton cooked meat, the original soup made. Beef and mutton steamed buns are heavy and flavorful, the meat is rotten and the soup is thick, fat but not greasy, and the bun is tough and tasty. Because it warms the stomach and endures hunger, it has been loved by people of all races in Xi'an and Northwest China, and has become the "general representative" of Shaanxi famous food.

(F) Shanxi flavor of the Jin-style genre

Shanxi has been known as the "home of noodles", color, variety, including Jin-style noodles, noodles snacks and Shanxi noodle rice three categories, the varieties of no less than 500 kinds.

(1) knife-shaved noodles. Shanxi's most representative noodles, known as the world's best, has a history of hundreds of years. Knife-shaved noodles are made with a knife, hence the name. Knife-sharpened noodles, thick side thin. The edge is clear, shaped like a willow leaf; the population outside the smooth internal tendon, soft and not sticky, the more you chew the more fragrant.

(2) dial fish. Also known as slippery tip, is the Shanxi local pasta. White or mung bean flour and soft dough on a small plate, with a shovel, iron chopsticks into a small strip, a small strip thrown into a pot of boiling water, darting out of the face, but three inches long, head thick tail tip, shaped like a small fish, so the name.