1. Lotus crisp

Origin: Suzhou and Hangzhou.

Taste: the skin is soft, the invagination is warm and moist, and the taste is refreshing.

Squeeze carrots and carrots separately, add flour to make pink and yellow dough, fold it for many times, cut the disc, brush the egg white, wrap the rose bean paste stuffing and mark "Zhang" on the top, put it in the pan at 30% oil temperature, and the dessert slowly unfolds into the shape of lotus, with clear crisp layer and beautiful appearance.

2. Flower cakes

Origin: Yunnan.

Taste: soft, sweet and not greasy, with a hint of rose fragrance.

According to historical records, flower cakes were created by a cake maker as early as 300 years ago in the Qing Dynasty. Because of the characteristics of fragrant flowers, sweet but not greasy, and beauty, flower cakes are widely circulated, from Kunming in the southwest to Tianjin in the north.

3. Crispy beef tongue

Origin: Shanxi.

Taste: Salty and sweet, golden and crisp, with rich pepper flavor.

It is said that it was a snack presented to Kangxi by Shanxi in the Qing Dynasty. The cake was flat and shaped like a cow tongue, so it was called a cow tongue cake, and its taste was crisp. Crispy cakes with salt and pepper sesame fillings can be directly made into white pastry or brushed with a layer of egg yolk liquid, which is salty and sweet, and has a rich taste.

4. Dingsheng cake

Origin: Suzhou and Hangzhou.

Taste: Soft, waxy, smooth, firm and firm.

Suzhou traditional famous pastry, mixed with rice flour, red yeast powder and sugar, is filled with sweet-scented osmanthus bean paste. It is wide at both ends and narrow in the middle. The soft glutinous rice has rice fragrance and sweet-scented osmanthus fragrance, and it is smooth and sweet when you take a bite, and your lips and teeth are fragrant.

5.souffle

Origin: Taiwan Province.

Taste: crisp and fragrant, with dense sand and oily fragrance.

Sweet potato, crispy skin. There are four layers of souffle from inside to outside, namely salted egg yolk, red bean paste and another layer. Each layer enriches the taste of the whole souffle, and the egg yolk inside is oily, balanced with salt and sweetness, and it also derives a variety of flavors such as purple potato and black sesame.

6. jujube paste cake

Origin: Jiangsu.

Taste: soft and delicious, sweet but not greasy, soft and waxy and sweet.

Jujube mud cake is a famous traditional point in China and a member of the Manchu-Chinese banquet. Mainly used materials such as jujube, sugar, rose sauce, frozen powder, etc. It is easy to learn to make. The taste of jujube and brown sugar is intertwined, sweet but not greasy. It is eaten while it is hot when it is freshly baked, and its taste and taste are the best.

7.almond tofu

Origin: Beijing.

Taste: fragrant, tender, sweet and mellow.

Almond bean curd is one of the desserts handed down from generation to generation in Beijing for many years. It is said that almond bean curd was made as early as the Three Kingdoms period. Because of its sweet taste and bean curd-like appearance, it is widely circulated, and eating almonds often can quench thirst, moisten the lungs and relieve asthma.

8. Zitong shortbread

Origin: Sichuan.

Taste: It is shaped like a full moon, melted in the mouth, fragrant and crispy.

Zitong shortcake is a geographical indication protection product. Zitong Crispy Cake, also known as "Thin Crispy Cake" and "Tribute Cake", is a famous snack in Zitong. Its shape is like a full moon, its crisp lines are delicate, fragrant and crispy.

9.mint cake

Origin: Shanghai.

Taste: The cake is elegant, cool, delicious and rich.

With mint as the main ingredient, the cooking skill of mint cake is mainly steamed algae, and the taste is fragrant and can be used as breakfast, Chinese food, dinner and snacks. Its cake is elegant in color, cool and delicious, and it is a good product for summer vacation.

10. snowballing.

Origin: Northeast China, Beijing and Tianjin.

Taste: soft and delicious, sweet and delicious, Q-bomb.

White and red are distinct, which looks good. Because the finished yellow and yellow bean sprinkled in the final production process are like bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "donkey rolling".

1 1. Cymbidium

Origin: Jiangnan.

Taste: sweet and soft, green and jade-like, glutinous and soft.

Mix the juice of wormwood into glutinous rice flour, and then wrap it in bean paste stuffing or lotus paste, which is not sweet or greasy and has a light but long fragrance. Youth League is a traditional snack eaten by Jiangnan people in Tomb-Sweeping Day. It started in the Tang Dynasty with a history of 1000 years, and almost always steamed during Qingming Festival.

12. Shaqima

Origin: Beijing.

Taste: beige in color, crisp, sweet and delicious.

Shaqima originated from one of the sacrifices offered by the Three Mausoleums outside Guanwai in Qing Dynasty. After the Manchu entered Guanwai, it became popular in Beijing and became one of the four seasons cakes in Beijing. It is famous for its crisp fragrance, soft sweetness and rich nutrition.

13. Snowflake Crisp

Origin: Shanghai.

Taste: crispy, sweet and delicious, not greasy.

There is a layer of crispy skin on the outside, and white sugar particles are sprinkled on the surface. There are large and crisp brown sugar cakes wrapped inside, and peanut stuffing and onion oil stuffing can also be sandwiched. Wheat flour, chives, vegetable oil and other ingredients are selected, which are crispy outside and soft inside, not oily or greasy, soft and slightly sweet.

14. Palace Peach Crisp

Origin: Jiangsu.

Taste: fluffy, crisp, crisp and sweet.

Peach crisp was originally a palace tribute, and "peach" refers to walnut, which is named because of its crispy taste. It is famous for its dry, crisp and sweet characteristics. The main ingredients are flour, eggs, cream, etc. After baking, cracks will appear. The more cracks, the more fluffy and crisp the peach cake tastes.

15. Crab shell

Origin: Jiangsu, Zhejiang and Shanghai

Taste: oily but not greasy, crispy and crisp, with a burst of fragrance.

Crab shell yellow, a famous snack, is named after its bright shape and golden color. It is commonly known as "Xiaoma cake" with various fillings, which can be sweet and salty.

16. Yuntui cookies

Origin: Yunnan.

Taste: Comfortable in mouth, moderate in sweetness and saltiness, edible but not greasy.

Authentic Yuntui moon cake is made of Xuanwei ham, a specialty of Yunnan, with honey, lard and sugar as stuffing, and baked with purple sweet potato from Chenggong, Kunming. Its surface is golden yellow or brownish red, oily and gorgeous.

17. Mung bean sorbet

Origin: north and south of the great river.

Taste: delicate, fragrant, soft, sweet and pure, icy and cool.

Mung bean cake is divided into south and north according to taste, and the north is Beijing style. It is made without any oil, and the entrance is loose and there is no oily feeling. In the south, it is Su's, which needs to be added with oil when making. It tastes soft and delicate, and its fragrance is soft and not sticky.

18. Vine cake

Origin; Beijing.

Taste: Crispy crust is rich in layers, sweet and palatable, crisp and soft.

Traditional snacks with Beijing characteristics, one of the four seasons cakes in old Beijing. Wisteria flowers are filled with sugar and oil. The skin is soft and layered, and Beijingers like to make seasonal food with flowers and noodles, and the vine cake is one of them.

19. Chicken Pie

Origin: Guangdong.

Taste: sweet and crisp, sweet and loose, sweet and salty.

One of the four famous cakes in Guangdong. Because the shape is more casual, just like a newborn chicken, it is called chicken cake. The main raw materials are flour, peanuts, sesame seeds, etc. It was founded in Xianfeng period of Qing Dynasty with a history of 170 years.

20.Osmanthus Jelly

Origin: Suzhou and Hangzhou.

Taste: smooth and oily, soft and glutinous, sweet but not greasy.

It is produced in many places in China, but it is mainly concentrated in the south of the Yangtze River. For example, it is produced in Nanjing, Gualin, and even Xianning in the north, and the different raw materials and techniques lead to different tastes in different places.