According to the geographical division, it can be roughly divided into the following categories: Shanxi pasta: Daoxiao Noodles, pulled fish, dipped tip, buckwheat noodles, naked oats noodles, roasted noodles, Qu Min, miscellaneous grains, cat ears, fried cakes and so on. Shaanxi Noodle: There are oil-sprinkled noodles, Lamian Noodles noodles in Shaanxi, miscellaneous sauce noodles, handmade noodles, noodles with fish, steamed buns with meat and hard-faced steamed bread. Jiangsu pasta: Wuxi sparerib noodles, Suzhou fried eel noodles, double-ru gluten coverage, Wuxi steamed buns, and wine-brewed meatballs.
The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill to process flour and make powdered food. In the Spring and Autumn Period and the Warring States Period, fried and steamed cakes appeared, such as honey bait, candied fruit and preserved meat. Since then, with the improvement of cookers and cookers, the raw materials, manufacturing methods and varieties of China pastry snacks have been improved.
China's pasta culture is profound, varied and delicious. However, some senior food experts have sorted these out and summed up five major pasta cuisines in China, namely, Daoxiao Noodles in Shanxi, Anhui noodles in Henan, Dandan Noodles in Sichuan, Zhajiang noodles in Beijing and Regan Noodles in Wuhan.