Baklava has been around since ancient times, like the Wudalang baklava that continues to this day. Baklava is actually a sandwich pastry dotted with sesame seeds, and there are different kinds of baklava in different places. This is because Chinese people love baklava, and it occupies an important, but not the main position in our Chinese food life. Let's take a look at why baklava is so popular in China!

Chinese people's love for baklava does not distinguish between north and south, baklava is made in different places with different flavors, and some places are even more famous for their baklava. Baklava is more satiating, easy to carry, but also more flavorful than steamed bread, people in the busy time do not have time to eat will prepare some baklava in advance, in case of emergencies. The baklava in the Chinese working people under the processing of wisdom, step by step to flourish.

If you have studied history, you know that in ancient times, when you went to war, you would take the baklava with you, and the baklava was also considered a kind of military food. Because it is dry and easy to store, even if the weather is hot, it is not easy to be bad, and it is easy to carry, savory and sweet. Baklava passed down from ancient times has undergone great changes in form due to geographic differences and long periods of time. This is precisely because of the people's love for baklava, right?

Where there are people, there are baklava, and the Chinese people love baklava precisely because the pursuit of good food has allowed them to figure out another way to eat wheat. Yuan Longping's hybrid rice has made the status and yield of wheat gradually improve as well, giving the baklava a chance to be passed on. In ancient times, from the popularization of pasta, wheat occupied an important position in the north, and baklava was created and spread to the north and south of the Yangtze River. When people go to travel, they can find that they all have their own special baklava.