In the Song Dynasty, the word "sweets" appeared in Wu's "Zhongfeilu", referring to sweet desserts.

In the Yuan Dynasty, the word "congshi" appeared in Anonymous' "Complete Collection of Necessary Things for Home", which refers to snacks such as cakes.

At the same time, the "Dietary Category" of Volume 12 Geng describes in detail 14 kinds of wet noodle foods, 12 kinds of dry noodle foods, 12 kinds of raw foods, 5 kinds of fried cheese products, and 3 kinds of powdered products (powdered foods).

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It can be seen that the habit of eating snacks was very popular at that time.

By the Ming and Qing dynasties, cooking technology had developed greatly, and dim sum production at this time had become more complete.

It is recorded in "Yangxiaolu" written by Gu Zhong of the Qing Dynasty: there are 16 species of bait (flour food), 24 species of fruit (fruit), 24 species of porridge (porridge), and powder (powder).

Processed foods) 2 types.

Li Shiting's "Xingyuan Lu" describes the unique snacks of the Qing Dynasty. Among them, the "Steamed Western Cake Method" and "Steamed Chicken Cake Method" are based on Western cake making techniques.

The dim sum made using the "Manchu Pastry Method" in the book also represents the unique dim sum of the Qing Dynasty.

Wang Rizhen's "Hu Ya" lists about 20 kinds of dim sum.

Snacks have three definitions in the "Modern Chinese Dictionary". What they refer to here is "the collective name for rice cakes, rice dumplings, yuanxiao, camellia and other foods sold in the catering industry."

Beijingers also call snacks "meeting food", which probably refers to "cold dishes" that are different from staple food.

There are various types of snacks, including grains, fruits and vegetables, meat, eggs, and milk. They have all kinds of sweet, sour, and spicy flavors. They can be eaten hot or cold in different ways. They far exceed the definition of "snacks" in the dictionary.

After several years of development, specialty snacks have become an indispensable part of food culture, and Temei Street specialty snacks in various places have also developed local characteristics.

However, in the later stages of snack development, it has taken on another meaning.

Although the same emphasis is placed on using local fresh ingredients, the production methods are complicated and the workmanship is exquisite. It is more cumbersome than the main meal that is about filling the stomach. It is already a Temei Street food culture in various places, and it is by no means just for three meals.

between filling layers.