Pasta is the main part of cooking in China, which is famous for its long history, exquisite production, rich variety and diverse tastes. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet and pockmarked seeds. They are called five, nine and one hundred.

Among them, wheat can be divided into barley and wheat, as well as millet, millet and rice. Grain processing technology has developed from Chu Jiu, stone mill basin and cymbal to stone mill. With the production of oil and seasoning and the use of bronze cookers, fried and steamed cakes appeared at that time. Bronze cookers similar to fried dishes can be used to bake cakes.

Pastry characteristics:

China's cakes have a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill that could process flour and make it into powdered food. In the Spring and Autumn Period, fried and steamed pasta such as honey bait, preserved meat and candied fruit appeared.

Since then, with the improvement of cookware and cookware, the raw materials, manufacturing methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. For example, jiaozi, noodles, Lamian Noodles, pancakes and jiaozi in the north. Steamed dumplings, spring rolls, zongzi, Yuanxiao, steamed buns and so on in the south. In addition, according to their products and folk customs, many local snacks have also evolved.