Varieties of Chinese pastries include: Beijing-style pastries, Soviet-style pastries, Cantonese-style pastries, Yang-style pastries, Fujian-style pastries, etc.

1. Beijing-style pastry Beijing-style pastry, represented by the Beijing area, has the characteristics of heavy oil, light sugar, crisp and soft, pure sweet and pure salty taste.

Representative varieties include Jingba pieces and red and white mooncakes.

2. Suzhou-style pastry. Suzhou-style pastry is represented by the Suzhou area. The fillings are mostly nuts and diced pork suet, and are flavored with osmanthus and rose. The taste is heavy and sweet.

Representative varieties include Su-style moon cakes and lard rice cakes.

3. Cantonese-style pastry Cantonese-style pastry, represented by the Guangzhou area, uses mostly olives, shredded coconut, lotus seed paste, candied fat, heavy sugar, and heavy oil as fillings. It has thin skin, rich fillings, smooth oil, and sweet taste.

Medium salty and other characteristics.

Representative varieties include Cantonese-style mooncakes, etc.

4. Yang-style pastries Yang-style pastries are represented by Yangzhou and Zhenjiang areas. The fillings are mainly black sesame, candied fruit, and sesame oil, and the sesame flavor is outstanding.

Representative varieties include Weiyang eight pieces and black sesame pepper and salt mooncakes.

5. Fujian-style pastries. Fujian-style pastries, represented by the Fuzhou area, are filled with dried shrimps, seaweed, cinnamon, mushrooms, sugar-cured diced pork, etc. The fillings are sweet, buttery, and have a prominent seafood flavor.

Representative varieties include Fujian gift cakes and lard cakes.