Chinese cakes include honey bait, glutinous rice cake, rice cake, jiaozi, noodles, Lamian Noodles, pancakes, glutinous rice balls, steamed dumplings, spring rolls, zongzi, Yuanxiao and steamed buns. In addition, there are inby, honey twist, Pea Yellow, Aiwowo and Fried Liver. Shanghai crab shell yellow, Nanxiang steamed buns, Shaoxing chicken porridge, etc. Tianjin's Bayi cuisine, steamed stuffed buns, ear-shaped pancakes, boiled fish sticky cakes, wooden stick fruits, big twist Guifaxiang and spiced donkey meat.

Pasta is the main part of cooking in China, which is famous for its long history, exquisite production, rich varieties and diverse tastes. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet and pockmarked seeds. They are called five, nine and one hundred. Among them, wheat can be divided into barley and wheat, as well as millet, millet, rice and so on. Grain processing technology has developed from Chu Jiu, stone mill basin and cymbal to stone mill. With the production of oil and spices and the use of bronze cookers, fried and steamed cakes appeared at that time. Bronze cookers similar to stir-frying can be used to bake cakes.