(1) Snacks and snacks

Snacks and snacks are an important part of China cooking, with a long history, rich categories, exquisite appearance, exquisite flavor and rich traditional cultural characteristics of China. Snacks and snacks were often used interchangeably in ancient times and have been passed down to this day. It refers to small convenience foods used for breakfast, supper, tea or dinner decoration and after-tea leisure, such as fried dough sticks, soybean milk, camellia oleifera, zongzi, Yuanxiao, cakes and so on. It is refined from a small amount, which is different from dinner and staple food, and also different from big dishes. It is small and cheap, and is usually called economic snack. In the north and the upper reaches of the Yangtze River, breakfast and supper foods sold in restaurants are called snacks, while products from pastry factories and exquisite cakes used in banquets are called snacks. In southern China, some rice flour products used for breakfast and dinner are called snacks, while meat products are called snacks. In some places, snacks and snacks are treated as synonyms and mixed indiscriminately. Many places also supply some staple foods as snacks and snacks to the market.

Beijing, Tianjin, Shandong, Shanxi, Henan, Shaanxi, Shanghai, Jiangsu, Zhejiang, Sichuan, Guangdong 1 1 provinces and cities are developed areas of snacks in China, and snacks from other provinces (regions), Hong Kong and Macao also have their own flavor characteristics.

According to the statistics of "China Snacks" published in 1980s, 12 provinces and cities have collected data and screened out more than 400 varieties of/kloc-0. If all the varieties of 3/kloc-0 provinces and cities in China are collected, there will be more than a few thousand.

Ethnic minority snacks are also very colorful, such as Manchu Saqima, Hui sesame seed cake, Uygur Nan and baked buns, hand-grabbed rice, Mongolian meat pies and pies, Bai rice noodles, cakes and cold noodles from North Korea and so on.

In addition, there are seasonal foods all over the country, such as jiaozi and rice cakes in the Spring Festival, Yuanxiao in the Lantern Festival, spring cakes in beginning of spring, Qingtuan in Tomb-Sweeping Day, Zongzi in Duanyang Festival, moon cakes and Laba porridge in the Mid-Autumn Festival, which are also famous foods in the market, reflecting the different flavors of seasonal foods.

② Classification

China snacks have a wide range of materials, diverse techniques and varieties. If food is the main material, they can be divided into rolls, cakes and bait, noodles and tea, jiaozi, cakes, porridge and omnivores according to color. In addition, there are many snacks made of meat, fish and bean products. According to mature methods, it can be divided into the following categories.

(1) steamed food, using steam to transfer heat. Flour products include steamed buns, steamed bread, flower rolls, steamed cakes, steamed cakes and so on. Rice products include rice cakes and steamed bread. The varieties include Tianjin Goubuli steamed buns, Yangzhou Yu steamed dumplings, Shanghai Nanxiang steamed buns and Shandong Gaozhuang steamed buns.

(2) Boiled food is matured by heat transfer with water. Flour products include noodles, jiaozi, wonton and steamed bread, rice products include Yuanxiao, rice flour and zongzi, and others are tea eggs. These varieties include Fushan Lamian Noodles, Linyi, Sichuan Wonton, Lanzhou Beef Noodles, Xi 'an Beef and Mutton Paomo, Shanxi Daoxiao Noodles, Beijing Bean Juice, Hangzhou Piarchuan, Ningbo Tangtuan, Yancheng Lotus Root Starch, Yunnan Crossing the Bridge Noodles and Guangzhou Boat Porridge.

(3) Frying, in which oil is used as a heat transfer medium and a large amount of oil is used to heat mature food. Noodle products include fried dough sticks, crispy dough twists, jiaozi, etc. And rice products include fried cakes and hemp balls. There are Tianjin Soybean Flower and Ear Eye Fried Cake, Huai 'an Tea Cake, Beijing honey twist and inby.

(4) Baked foods, such as home-cooked cakes, lotus leaf cakes, sesame cakes, pancakes, etc., are matured through metal upsetting or heat transfer in the cake pan. These varieties include Fujian Guangbing, Anhui Rescue, Tianjin Pancake, Shanghai Crab Shell Yellow, Jilin (Siping) Li Liangui Bacon Pancake and Beijing Wallet Fire.

(5) Baking, including baking and baking foods cooked by thermal radiation, such as bread, cakes, pastries and cakes. The varieties include Chongqing egg muffin, Jiangsu Huangqiao sesame seed cake, Beijing baked sweet potato, Xinjiang kebab and so on.

(6) frying: flour products include pot stickers, fried buns, etc. And fresh fish products include fried oysters. The varieties include Xiamen fried oysters, Shandong fried buns, Shanghai fried steamed bread, Wuhan Sanxian bean skin, Beijing enema and so on.

(7) Stir-fry food, using oil or water to transfer heat to quickly ripen small raw materials. Flour products include fried bumps and fried noodles, rice products include fried beef shahe powder and Yangzhou fried rice, while meat products include Beijing fried belly.

Second, the flavor genre of China pastry snacks

Most snacks in China have local characteristics, and most of them use local high-quality raw materials to adapt to folk food customs and tastes, which is directly related to the flavor characteristics of cuisines. Rice from south to north, salty in north and sweet in south, spicy in Sichuan and fresh in Guangdong are all reflected in snacks. Some famous products come from ethnic minorities. Bread and various western cakes from the west in modern times have been improved and innovated, and they have also become a part of snacks and snacks in China. Due to the differences in geography, climate, products and living customs, Chinese dim sum and snacks have formed different styles and schools in terms of material selection, taste and preparation methods, and are usually roughly divided into two flavors: southern flavor and northern flavor or northern flavor, Lingnan flavor and the lower reaches of the Yangtze River. But it can be divided into Beijing style, Soviet style, Guangdong style, Sichuan style, Shanxi style and Qin style.

(A) Beijing School with Northern Flavor

Beijing-style dim sum with northern flavor originated in rural areas of North China, Northeast China, Shandong and Henan, as well as ethnic minority areas such as Manchu, Mongolian and Hui, and later formed a production system and a large number of major flavor representatives in Beijing, the capital of China. Beijing has also become the center of national grain production, representing the national diet level in that historical era and enjoying a high reputation throughout the country. Beijing is located in a unique geographical position. From a very early age, it has become a place where Han, Xiongnu, Xianbei, Qidan, Nvzhen and other ancient ethnic groups in China live together. These ethnic minorities brought their own set of eating habits and pastry making methods to Beijing. In addition, the Central Plains, North China and Northeast China are rich in wheat. Together with the Han nationality, they are especially good at making pastry and snacks according to the products and living habits in the north, which has a distinctive national style, especially the food culture characteristics of the ancient northern nationalities in China. Snacks and snacks have Han characteristics, halal flavor and court flavor. Tianjin snacks have absorbed the skills of the north and the south and formed their own characteristics. Henan is located in the middle and lower reaches of the Yellow River. Luoyang and Bianliang (now Kaifeng), the old capitals of the Nine Dynasties, are places where snacks from the north and the south gather, and the snack market is also very prosperous. Shandong snacks are mainly pasta, which is one of the birthplaces of northern pasta.

Its basic characteristics are: first, the raw materials are extensive and diverse; Second, diverse techniques and exquisite craftsmanship; Third, the taste is smooth and soft.

Snacks and snacks include steamed dumplings, Aiwowo, Xiaowotou, pea yellow, bean flour cake (snowballing), Poria sandwich cake, inby, honey twist, fried belly, bean juice, minced sesame cake and wallet fire. Tianjin Pancake Fruit, Goubuli Steamed Bun, Gaba Shrimp Tofu, Assorted Sesame Cake, Ear-Eye Fried Cake, Guifaxiang Assorted Fried Noodles, Wang Ji Scissors Fried Noodles, Zhilanzhai Dry Cake, Luji Instant Noodles Fried Cake, Bang Bang Chicken Noodle, Baekje jiaozi; Henan Kaifeng enema bag, Hui noodles, paste noodles, jujube guokui, chicken ball steamed buns, shredded chicken rolls, eight-treasure steamed buns, steamed buns, white sugar burnt cakes, Luoyang Peony cake, sticky noodle pier, mung bean paste, Wuzhi Camellia oleifera, pea stuffing, small tar strips, Schizonepeta noodles, and egg bags; Shandong Chicken Egg Crispy Fried Noodles, Golden Silk Noodles, Penglai Noodles, Fushan Spicy Noodles, Shandong Pancakes, Zhoucun Crispy Cookies, Soup Dumplings, Fried Dumplings, Zhajiang Noodles, Linyi Gaozhuang Steamed Bread, Weixian Barbecued Pork, etc. Liaoning Laobian jiaozi; Jilin Korean cold noodles, cakes, Li Liangui bacon pies, etc.

(1) pea yellow. Traditional snacks in Beijing are made by peeling peas, washing, boiling, frying with sugar, coagulating and slicing. The finished product is light yellow in color, delicate and pure, instant in mouth, sweet in taste, cool and refreshing. Originally a folk snack, it was later introduced to the court and was famous for Cixi's love of food.

(2) "centralized" sales. Beijing's "unique scene" has a history of more than 250 years and is famous for the taste of Emperor Qianlong. The "unique scene" is thin and stuffed, and tastes delicious. There are three kinds of Shao Shao, pork Shao, vegetarian stuffing Shao, etc.

(3) "Goubuli" steamed buns. Tianjin Classic, founded in the late Qing Dynasty, is a valued friend of Tianjin people. The steamed stuffed bun he made tastes soft, fresh but not greasy, and looks like chrysanthemums. Colors, smells and shapes are all distinctive. This unique steamed stuffed bun is world-famous with its nickname "Goubuli".

(4) Gui Faxiang's great turning point. Guifaxiang Twist is characterized by fragrance, crispness, crispness and sweetness, which won't last long. There is a crisp filling containing osmanthus, ginger, peach kernel and melon strips between the white strips and hemp strips, which makes the fried twist soft and sweet. Because "Guifaxiang" is located in 18th Street, it is commonly known as "18th Street Twist".

(5) Li Liangui bacon pie. One of the traditional flavors of Jilin Province, founded by Li Liangui, a native of Hebei Province, has a history of one hundred years. More than 65,438+00 kinds of traditional Chinese medicine "cook the meat" were used, and the cake was baked into a soft cake with the soup oil of "cook the meat", and the soup oil was smeared on the cake to make it easy to sandwich meat. The color of the pie is golden, shaped like a full moon, and the outside is soft; Bacon is brownish red in color, transparent in meat quality, fat but not greasy, delicious in taste and of medicinal value.

(B) the flavor of Soviet schools in the lower reaches of the Yangtze River

In the affluent areas of Jiangsu and Zhejiang in the lower reaches of the Yangtze River in China, a school mainly represented by Su-style cakes and snacks emerged. Originated in Yangzhou and Suzhou, developed in Jiangsu, Zhejiang and Shanghai, represented by Jiangsu.

Jiangsu has been a developed area of food culture since ancient times. In addition, Jiangsu's mild climatic conditions and superior geographical location make the origin and production of Su-style cakes earlier. Su-style pastry snacks have their own tastes, especially dim sum and rice flour products. Jiangsu snacks are rich in Jiangnan characteristics, famous for their variety, exquisite craftsmanship, ingenious modeling and full taste, and have formed snack groups such as Nanjing Confucius Temple, Suzhou Mystery Temple, Wuxi Chong'an Temple and Nantong South Street. Zhejiang snacks belong to local snacks in the south of the Yangtze River. They are mainly made of rice flour, forming pastry snacks, pasta and bean snacks with the characteristics of maturity, sweetness, freshness, fragrance, softness, waxy, looseness and smoothness. Shanghai snacks are gradually formed on the basis of traditional varieties, absorbing the essence of world snacks, and constantly improving and perfecting, with the characteristics of fine, small and diverse flavors. There are more than 600 kinds of Shanghai snacks here, such as cake, jiaozi, rice cake, soup paste and Wonton Noodles.

Its basic characteristics: first, exquisite production, focusing on modeling; Second, the stuffing is diverse and pays attention to seasoning; Third, the cake dough is soft. Sweet and oily.

Our snacks include Sichuan point in Taihu Lake, lard rice cake, pine nut honey cake, salt and pepper peach cake, sweet-scented osmanthus sugar rice cake, five-color muffin, Huai 'an tea cake, crab yellow glutinous rice balls, Soviet moon cakes, Huangqiao sesame seed cake, Huai dumplings, three buns, dry layer oil cake and Emerald steamed dumplings. Zhejiang shrimp fried eel noodles, anglerfish, Happy Shuang, horseshoe crisp, chopped green onion dumplings, Huzhou wonton, Ningbo tangtuan, Ding Lianfang Qianzhang steamed bun, Jinhua Yucai shortbread, white sugar fat muffin, Longfeng Jintuan, Houkou steamed bun, Jiaxing Wufangzhai fresh meat jiaozi, Mr. Zhu jiaozi, Wu Shan shortbread, Qingming Ai dumplings and tofu jiaozi; Shanghai Nanxiang steamed buns, crab shell yellow, pigeon eggs meatballs, jujube paste cakes, sand-rolled meatballs, steamed cold noodles, gluten 100 pages, Shaoxing chicken porridge, ribs rice cakes, bad snails, etc.

(1) Yangzhou Sanding Steamed Bun. Yangzhou's famous spot, the so-called "San Ding", is made of diced chicken, diced meat and diced bamboo shoots. Flour used for fermentation is "white as snow", soft and tough, and food will not stick to teeth. Yangzhou Fuchun Tea Club has always maintained the traditional characteristics of this fermentation. Sandingbao is known as "the best in the world".

(2) Jiaxing Wufangzhai Zongzi. Known as the "Jiangnan Zongzi King", it is famous for its glutinous but not rotten, fat but not greasy, tender and delicious meat, and moderate salty and sweet. Jiaxing Wufangzhai Zongzi has dozens of varieties such as meat Zongzi, bean paste Zongzi and egg yolk Zongzi. Nowadays, Jiaxing Wufangzhai Zongzi is deeply loved by tourists because of its delicious taste and convenient carrying and eating, and is known as "Oriental fast food".

(3) Ningbo Tangtuan. Also known as Ningbo lard dumplings. Traditional places of interest in Zhejiang. The main raw materials are glutinous rice, black sesame, lard, sugar, osmanthus and so on. It is characterized by white light, waxy but not sticky, smooth skin and moist stuffing, and sweet taste.

(4) Jinhua shortbread. Jinhua shortcake is golden in color, crisp and delicious. It is a famous spot of Han nationality in Jinhua, Zhejiang Province, and also a famous traditional specialty for gifts to relatives and friends. Its stuffing is mainly made of dried vegetables, so it is also called dried vegetable shortcake.

(5) Nanxiang steamed stuffed bun. The traditional snacks in nanxiang town, a suburb of Shanghai, have a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad.

(C) Cantonese schools with Lingnan flavor

Cantonese pastry snacks are the general name for pasta production in the Pearl River Basin and the southern coastal areas. Guangzhou has long been the political, economic and cultural center of southern China, which objectively makes Guangzhou cakes its main representative. Therefore, Cantonese pastry is based on folk food, absorbs the characteristics of northern and western dim sum making, combines the comfortable habits of local people, and constantly improves the technology, and gradually becomes a pastry making system with unique southern flavor.

Guangdong snacks can be divided into snacks and snacks. Snack refers to the rice flour food operated by snack bars and street stalls, mostly from the people, with many varieties, simple shape and economical benefits.

Its basic characteristics are as follows: first, it has a wide range of materials and rich varieties; Second, it is exquisite in shape and light and fresh in taste; Third, porridge has many crystals and rich nutrition.

Our snacks and snacks include fried rice noodles, rice rolls, Jidi porridge, boat porridge, Daliang double-skin milk, London cake, Wonton Noodles, barbecued pork buns in oyster sauce, crispy lotus buns, crab yellow glutinous rice balls, lotus leaf rice, ice-meat thousand-layer cakes, honeycomb taro horn, thin-skinned shrimp dumplings, dried steamed dumplings, pink fruits, Cantonese moon cakes and so on.

(1) rice rolls. Guangdong traditional popular snacks. Rice rolls put the prepared rice paste into a special multi-layer steamer or cloth, steamed it into thin skin, and then spread stuffing such as minced meat, fish fillets, fresh shrimps and eggs. Steamed, rolled into long strips and cut into sections for consumption. Because of its long shape, similar to pig intestines, it was named rice rolls.

(2) Guangdong shrimp dumplings. It uses cooked noodles (fork called Chengfen) as skin, fresh shrimp, pork sauce and tender bamboo shoots as stuffing, wraps them into jiaozi and steamed them. It is shaped like a curved comb, so it is also called the curved comb jiaozi. The skin of shrimp dumplings is soft, tough and white, crystal clear, and the stuffing in jiaozi is faintly visible; The stuffing is delicious, delicate and delicate in shape, and fresh and mellow in taste.

(3) Guangdong moon cakes. Cantonese moon cakes originated in Guangdong and its surrounding areas. They are characterized by thin skin, big stuffing, soft and smooth taste and shiny surface. The fillings include lotus seed paste and coconut paste.

(d) Sichuan schools with Sichuan and Chongqing flavor in the upper reaches of the Yangtze River.

Sichuan and Chongqing, located in the upper reaches of the Yangtze River, are rich in products and are known as "land of abundance". Their snacks and snacks are made from a wide range of materials and in a variety of ways. Their taste characteristics are mature, sweet, spicy, sour, fragrant, crisp and tender. It tastes countless.

Its basic characteristics are as follows: first, there are various techniques and varieties; Second, pay attention to traditional and strict technology; Third, be good at blending a variety of compound flavors.

There are varieties of Dragon Wonton, Bell Dumpling, Dandan Noodles, Lai Tangyuan, Shancheng Xiao Tangyuan Steamed Cake, Egg Baked Cake, Sesame Tangyuan, Egg Steamed Cake, Steamed Beef in a Small Steamed Bun, North Sichuan Bean Curd, Big Bamboo Fermented Grains, Ginkgo Cake, Leaf, Chongqing Frozen Cake, Couple Lung Slices, Shunqing Beef Powder, etc.

(1) Dragon wonton soup. "Wonton" is a special name for Sichuan wonton. The name "wonton soup" is probably because the two ends of the dough should be copied together when wrapping the dough, so Lili got its name. The "wonton soup" of "Dragon Wonton" shop is thin, tender, smooth and delicious, and the soup is thick and white, which is the best of traditional pasta in Chengdu.

(2) jiaozi. It is named after a vendor named Zhong. Bell dumplings are thin and stuffed, focusing on material selection and seasoning, highlighting the spicy taste. A bright red flavor seasoning. It's a snack in Chengdu, and it has a colorful style with delicious stuffing.

(3) Dandan Noodles. It was originally named for carrying the burden and selling it along the street. Dandan Noodles noodles are thin and crisp, with minced meat, chopped green onion, bean sprouts, lard and gravy. They are salty and slightly spicy, and they are very delicious. They are snacks with Sichuan characteristics.

(4) Lai Tangyuan. It has a history of more than one hundred years. Named after jiaozi made by Lai Xing's boss. The jiaozi cooked and sold by him is not rotten when cooked, does not show stuffing, does not muddy soup, does not stick to chopsticks when eating, does not stick to teeth, and is not greasy, with smooth and white color and heavy sesame oil. They are snacks in Chengdu.

(5) The school of Shaanxi Opera with Guanzhong flavor.

Shaanxi absorbed snacks of various ethnic groups earlier, and excavated and inherited the skills of ancient court snacks, so there are many varieties and different flavors.

There are crystal persimmon cakes, stone steamed buns, Qishan minced meat noodles, black rice porridge, stewed arugula, chromium-fried buckwheat, gourd head, soaked oil cakes, beef and mutton steamed buns, golden thread oil tower and so on.

(1) Crystal persimmon cake. Shaanxi is famous for its flavor. It is based on the unique "crystal persimmon" in Lintong County. When making, remove the persimmon skin. Mash the meat, mix it with flour, then fill it with osmanthus and sugar and fry it in an oil pan. Baked persimmon cake is golden in color, sweet and soft, oily and refreshing.

2 noodles. A traditional pasta in Guanzhong area of Shaanxi Province has a long history. The so-called "Sao Zi" is to cut meat and vegetarian dishes into pieces. Qishan minced meat noodles are slender, uniform in thickness, tough and refreshing, fresh and fragrant, floating in red oil, and the soup tastes sour and spicy. Minced meat noodles have a very important position in Guanzhong area, which can not be separated from weddings, funerals, festivals, children's full moons, old people's birthdays, welcoming relatives and friends and other important occasions.

(3) Beef and mutton paomo. Shaanxi has a delicious flavor, which was called "mutton soup" in ancient times, especially in xi 'an. When cooking, break the steamed bread into soybean size and put it in a bowl, then mix it with cooked beef and mutton and the original soup. Beef and mutton steamed buns are thick and mellow, rotten broth is thick, fat but not greasy, and steamed buns are tough and tasty. Because it warms the stomach and resists hunger, it is deeply loved by people of all ethnic groups in Xi and northwest China, and has become the "general representative" of famous foods in Shaanxi.

(6) Shanxi style schools with Shanxi flavor.

Shanxi is known as the "hometown of pasta", with many colors and varieties, including Jin-style pasta, noodle snacks and Shanxi noodle rice, with no less than 500 varieties.

(1) Daoxiao Noodles. The most representative noodle in Shanxi is the best noodle in the world, which has a history of hundreds of years. Daoxiao Noodles is named after all his knives. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The population is slippery outside and sticky inside. The more you chew, the more fragrant it is.

2 fishing. Also known as Liu Jian, it is a local pasta in Shanxi. Put white flour or mung bean powder on a small chopping board to make a soft dough, stir it into small strips with a shovel and iron chopsticks, and then throw it into a pot of boiling water. The noodles that fly out are no more than three inches long, with thick heads and sharp tails, which are shaped like small fish, hence the name.