Jiaozi, noodles, Lamian Noodles, pancakes and dumplings in the north; Steamed dumplings, spring rolls, zongzi, Yuanxiao, steamed buns and so on in the south. There are also Nanxiang steamed buns, fried ear-eye cakes, boiled fish sticky cakes, fruit sticks, Daoxiao Noodles, Lamian Noodles, beef and mutton paomo, dry Guo Kui, Lamian Noodles, oil Guo Kui, barbecue, pancakes, wedding cakes, scallion fire, soup packets, three-ding buns, steamed dumplings with crab roe, shortcake and Chongyang chestnut.

Oyster cakes, hand-grabbed noodles, Du Xiaoyue Danzai noodles, eel noodles, jujube headgear, cola cakes, egg buns, shredded chicken rolls, Yunmeng fried fish noodles, Regan Noodles, Dongpo cakes, chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, moon cakes, crispy lotus seed buns, hedgehog buns, pink fruit, thin-skinned shrimp dumplings, Yu Tu jiaozi, and dried crab roe.

Western cakes include:

1, according to the temperature of snacks can be divided into normal temperature snacks, cold snacks and hot spots.

2. According to the use of West Point, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments.

3. According to the kitchen division of labor, it can be divided into bread, cake, frozen products, chocolate, refined snacks and craft modeling.

4. According to the processing technology and the nature of the blank, it can be divided into cakes, mixed cakes, shortcakes, bread, puffs, biscuits, frozen sweets, chocolates and so on.

Extended data

Historical Development of Pastry in China

With the extensive use of stone mills and the improvement of pastry making techniques such as fermentation in the Han Dynasty, the varieties of pastry increased rapidly and were deeply loved by the people. The farmer's pasta described in Cui Ti's Four-person Moon Order includes Yan cake, boiled cake, water cake and wine cake.

During the Wei, Jin, Southern and Northern Dynasties, the processing of flour and rice flour has used heavy reeds to sift out very fine flour, and the fermentation method has become increasingly shaped and popularized, and cookers such as steamer and pastry shaper have appeared. There are many pastry products mentioned in "Cake Fu". Such as angan, dolphin ear, dog tongue, sword belt, case, pith candle, steamed bread, thin and strong, rising pot, soup cake, prison pill and so on.

During the Sui, Tang and Five Dynasties, with the cultural exchange between China and foreign countries, pastry production entered its heyday. Such as wonton, there are twenty-four gas wonton, with different flower shapes and fillings; Robbie's stuffing changes include crab roe Robbie and smallpox Robbie. Shapes are wide, thin, square and thick. In the Tang Dynasty, a pastry shop appeared in Chang 'an, specializing in Hu cakes, steamed cakes and so on.

During the Song and Yuan Dynasties, the technology of fermented dough appeared, and the production of crisp dough became mature, creating a special technology of making steamed buns and gold and silver pancakes with mung bean powder skin and egg pancakes.

Bianjing in the Northern Song Dynasty, Lin 'an in the Southern Song Dynasty, Yuandadu and other places are very prosperous, with professional pastry shops. In the dream of Tokyo, there are no fewer than ten famous shops specializing in steamed bread, steamed stuffed bun, meat pie and Hu cake.

During the Ming and Qing Dynasties, most important varieties of China cakes were produced, and various flavor schools were basically formed. Beijing's pea yellow, snowballing usury, Saqima, hibiscus cake, Longxu Noodles and Xiaowotou, Shanxi's Daoxiao Noodles and Lamian Noodles, Shandong's pancakes, jiaozi and oil cakes, Suzhou's cake noodles, Yangzhou's steamed stuffed bun and topping noodles, and Guangzhou's cakes all have a good reputation.

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