All over the world, pastries have always been people’s favorite food, and the high spots in various countries around the world also have different types and special patterns. There are some very famous pastries abroad. For example, pastries such as cookies and macarons. Compared with foreign pastries, our traditional Chinese pastries are not inferior to foreign cookies. Today I will tell you which Chinese pastries are not inferior to foreign cookies.

First, stir-fried lotus root powder

This is a Kunming dessert snack with a long history. The lotus root starch and rice cakes of different colors are thoroughly mixed together, and then various nuts are added. This becomes a product that Yunnan people particularly like. In this kind of pastry, you can add some rose jam, which exudes a floral flavor, mixed with the fragrance of rice, making people want to stop after one bite.

Second, Crystal Osmanthus Cake

This kind of pastry is a specialty of Shanghai. During the Chinese New Year, Shanghainese will come to eat some of this pastry. Qingchuan Crystal Osmanthus Cake has a history of more than 300 years. Whenever the osmanthus smells fragrant, it is the time to make Crystal Osmanthus Cake. This kind of pastry is crystal clear and full of sweet-scented osmanthus flavor, making it especially sweet when you eat it.

Third, brown sugar glutinous rice cake

This pastry has a long history and tastes sweet. It is made from a mixture of brown sugar glutinous rice and soybean flour and looks soft. Glutinous. This kind of pastry has the appearance of glutinous rice, and you can also put some peanut fillings inside. The appearance is ruddy in color, and it is very smooth and looks special and makes you want to eat it. This kind of pastry tastes crispy because it is made of glutinous rice. It has a soft and greasy texture when you take one bite. In addition, the aroma of glutinous rice can make people savor it for a long time.

Fourth, Horseshoe Cake

This kind of pastry is produced in the southeast region and is generally common in Fujian and Guangzhou, where it is a traditional dessert. It is said that the water chestnut cake was passed down from the Tang Dynasty. This kind of pastry is steamed with water chestnut powder. The color is dark brown and slightly translucent. The water chestnut cake is a bit soft and will not crack even if it is folded. , it tastes soft and soft.

Fifth, Bo Zai Gao

This kind of pastry has a bit of a springy feel. It is also a kind of pastry that we often eat when we were children. Bo Zai Gao is placed in a small bowl and is sweet. It's so sweet that it doesn't stick to your teeth, and you won't get tired of it after eating too much. It's a pastry I always bought after school when I was a kid. Moreover, bozi cakes come in many colors and can be made into various flavors.

These are traditional Chinese products. They are not inferior to foreign pastries at all, and they are even more delicious. I don’t know, have you all tasted these pastries?