China’s pastry snacks have a long history, with different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age. At that time, there were stone mills that could process flour and make powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed noodles had appeared, such as honey bait, sweet wine, glutinous rice noodles, etc. Since then, with the improvement of cooking utensils and stoves, the raw materials, preparation methods and varieties of Chinese pastry and snacks have become increasingly rich. There are many popular snacks. Such as dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. in the north; shaomai, spring rolls, rice dumplings, yuanxiao, fried dough sticks, etc. in the south. Depending on their products and folk customs, many local snacks have evolved. Such as:

Beijing’s Jiaoqiu, honey twist, pea yellow, moxa wowo, stir-fried liver and fried belly.

Shanghai crab shell yellow, Nanxiang steamed buns, and Shaoxing chicken porridge.

Tianjin's bacai, Goubuli steamed buns, Er'eryan fried cake, 18th Street cannabis flower, boiled small fish with pastry paste, stick fruit, Guifaxiang cannabis flower, and spiced donkey meat

Taiyuan’s Castanopsis, knife-shaped noodles, pulled slices, etc.

Xi’an’s beef and mutton steamed buns and Qianzhou pot helmets.

Lanzhou’s ramen and fried pot helmets.

Xinjiang’s roast mutton, roasted naan, and pilaf.

Shandong fried buns. Jiangsu's scallion oil fire-roasted buns, soup dumplings, sandwich buns, and crab roe shaomai.

Zhejiang’s butter cakes,

Double Ninth Festival chestnut cake, fresh meat dumplings, shrimp fried eel noodles, purple rice eight-treasure rice.

Anhui’s Laba porridge, Dajiujia, Huizhou cake,

Fujian’s oyster cake, hand-caught noodles, spiced hoof binding, and tripod edge paste.

Taiwan’s Du Xiaoyue Danzi Noodles, Eel Noodles, and Golden Claw Rice Noodles.

Hainan’s Jiandui and Bamboo Slip Rice.

Henan's jujube pot helmets, sugar caramel cakes, egg bags, blood tea, and chicken shred rolls.

Three delicacies tofu skin, Yunmeng fried fish noodles, hot dry noodles, and Dongpo pancakes from Hubei.

Hunan’s new rice, brain rolls, rice noodles, eight-treasure turtle and mutton soup, and fire palace stinky tofu.

Guangdong chicken cakes, preserved egg cakes, iced meat mille-feuille cakes, Cantonese moon cakes, crispy lotus paste buns, thorny buns, pink fruit, thin-skinned shrimp dumplings, Ji Di porridge, jade rabbit dumplings, Dry steamed crab roe and shaomai etc. Guangxi's big meat brown rice noodles, Guilin horse meat rice noodles, fried mealworms.

Sichuan egg cakes, dragon noodles, glass shaomai, Dandan noodles, chicken shredded cold noodles, rice dumplings, Yibin burning noodles, husband and wife beef slices, Dengying beef, and steamed beef with steamed rice noodles.

Guizhou’s Changwang noodles, silk dolls, Yelang noodles and fish, and lotus leaf glutinous rice cakes. Yunnan braised beef, roasted bait cubes, bridge rice noodles, etc.

Northeastern pickled white meat, pork stewed with vermicelli, chicken stewed with mushrooms. In addition, there are a large number of ethnic minority specialty foods, which greatly enrich the connotation of Chinese cooking culture.