Traditionally, Chinese pastry is an insurmountable hurdle. In the big family named "Crisp", there are not only rose crisp as thin as cicada's wings, but also natural red like baked steamed bread, peach crisp like big biscuits, and egg tarts with foreign names-I didn't expect it? Egg tarts are crisp, too.

For a while, hard, soft, thin and thick ... looked different, but they were all named "crisp". What exactly is brittleness?

Literally, the word "crisp" consists of two parts. On the left is "You", which symbolizes the essence extracted from animal milk. Originally refers to fermented yogurt or milk wine, and later refers to the fat part, such as the top condensed milk skin. On the right is "Wo", which symbolizes flour. Flour and oil are only the basic raw materials for making pastry. In the book A History of the World at the Dining Table written by Japanese scholar Miyazaki Hayao, it was repeatedly mentioned that crispy food came from grassland, which gradually influenced the farming society in China during the Han and Tang Dynasties. In Song Dynasty, Su Shi mentioned crispness in his poems. He wrote: "It's great to find a monarch's home after throwing Pan Zi into the wrong water." But the pastry here is different from the present pastry, more like a fried dessert, and it is probably made of sesame oil.

Grassland people live by nomadism, and the oil they use is often made from local materials, including ghee extracted from milk, goat milk, yak milk and even camel milk. However, people in China soon discovered that among domestic animals, only lard solidifies when it is cold, so it is easier to mix with fine flour and has better food characteristics. Therefore, in Chinese style, cooked lard is usually used to open the pastry.

Since the Southern Song Dynasty, the practice of pastry has spread to the south of the Yangtze River with the large-scale migration of Han people. The developed scarecrow civilization in the south has contributed to the refinement of food. Suzhou and Hangzhou have gradually become the first-class romantic and wealthy places in the world, and Su-style dim sum has also become world-famous. China cakes are also clearly recorded from this time. When Mr. Jin Yong wrote about the duke of mount deer, all kinds of delicious food that Wei Xiaobao ate in Yangzhou and Yangzhou Palace originated from his detailed textual research on history.