material difference: croissants are made of vegetable oil, while croissants are made of real oil. Appearance difference: croissants are generally made into the shape of horns, while croissants are generally made into the shape of horns. Different production: Kesong is made of flour, butter, sugar, eggs and yeast, and croissants are made of thousands of yeast, high-gluten flour, warm water, salt, eggs, sugar, butter and milk.

The origin of croissants is that in 1683, the Turkish army invaded Vienna, Austria, but after a long time, it was impossible for the general to dig a tunnel leading to the city. Unfortunately, the voice of their pickaxe was discovered by the baker who was grinding flour and kneading dough overnight. As a result, the Turkish army came back in vain. To commemorate the baker, a baker in Vienna, the bread was made into the crescent shape on the flag of the Turkish army to show that they saw the Turkish army first.