Pocket cake is an ancient Chinese snack originating from the northern region. Pocket cakes are characterized by being thin and soft, crispy in texture, golden on the outside and soft on the inside, with a variety of ingredients such as pork, beef, leeks and tofu. Pocket cakes are divided into two types: yeast pocket cakes and non-risen pocket cakes. The two types are slightly different in taste and appearance.

Food pocket cakes need to go through a fermentation process during the production process, so they have a softer texture. The flour used in leavened pocket cakes is more demanding and the production process is more complicated. Non-leavened pocket cakes do not need to be fermented, and the production process is simpler. However, the non-rising pocket cake is slightly dry and hard in taste, but its outer layer is crispier.

Whether it is a dough puff pastry or a non-risen puff pastry, it has its own unique charm, and people’s love for puff pastry has also led to the diversification and innovation of puff pastry. Nowadays, pocket cakes have become an indispensable part of Chinese people's life, and the making of pocket cakes has also become a unique craft.

In general, whether it is the soft-tasting dough puff pastry or the crispier non-rising dough pocket pancake, they are both delicacies worth trying. For pocket pancake lovers, the diversification and innovation of pocket pancakes will also bring them more choices.