China's pastry snacks have a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill, which could process flour and make it into powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed pastry had appeared, such as honey bait, preserved food, preserved food and so on. Since then, with the improvement of cookers and cookers, the raw materials, preparation methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi in the north, noodles, Lamian Noodles, pancakes, dumplings, etc. Steamed dumplings in the south, spring rolls, zongzi, Yuanxiao, fried dough sticks, etc. In addition, according to their products and folk customs, many local snacks with strong local characteristics have evolved. Such as:

Inby, honey twist, pea yellow, Aiwowo, fried liver.

Shanghai's crab shell yellow, Nanxiang steamed buns and Shaoxing chicken porridge.

Tianjin's Yi Ba cuisine, Goubuli steamed stuffed bun, fried cake with ears and eyes, sticky boiled fish, cudgel fruit, Guifaxiang big twist, and spiced donkey meat.

● The shackles, Daoxiao Noodles, and films in Taiyuan.

● Beef and mutton buns in Xi 'an, Guo Kui in Ganzhou, and Lamian Noodles and Guo Kui in Lanzhou.

● Roasted mutton, barbecue and pilaf in Xinjiang.

● Pancakes in Shandong.

● Jiangsu's scallion oil fire, soup buns, three-butyl buns and crab yellow steamed dumplings.

Zhejiang's shortbread, Chongyang chestnut cake, fresh meat palm, shrimp fried eel noodles, and purple rice eight-treasure rice.

● Laba porridge, rescue, Huizhou cake and bean skin rice in Anhui.

● Fujian oyster cakes, hand-grabbed noodles, spiced hooves, and diced paste.

Taiwan Province's Duxiaoyue Danzi noodles, eel noodles and golden claw rice noodles.

● Fried piles and bamboo simple rice in Hainan.

● Jujube pot helmet, sugar cake, egg bag, blood tea and shredded chicken in Henan.

● Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles and Dongpo cake in Hubei.

● Hunan's new rice, brain rolls, rice noodles, sweet turtle mutton soup, and Huogong stinky tofu.

Guangdong's chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong moon cakes, crispy lotus buns, stuffed buns, dried fruits, thin-skinned shrimp dumplings and porridge, yutu dumplings, and steamed crab roe steamed dumplings.

Guangxi brown meat, Guilin horse meat rice noodles, fried rice worms.

Steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Dengying beef, steamed beef with steamed flour.

● The changwang noodles, silk dolls, yelang noodles fish and lotus leaves in Guizhou.

● Braised beef, bait blocks, rice noodles crossing the bridge, etc. in Yunnan.

In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture.