Names and tastes of common Chinese dim sum

1. Lotus crisp

Origin: Suzhou and Hangzhou.

taste: soft skin, moist invagination and refreshing taste.

Squeeze carrots and carrots separately, add flour to make pink and yellow dough, fold it for many times, cut into discs, brush the egg white, wrap the rose bean paste and put a "Zhang" on the top, put it in the pan at 3% oil temperature, and the dessert slowly unfolds into the shape of lotus, with a clear crisp layer and beautiful appearance.

2. Flower cake

Origin: Yunnan.

taste: soft, sweet and not greasy, with a hint of rose fragrance.

According to historical records, flower cakes were created by a cake maker in the Qing Dynasty more than 3 years ago. Because of their characteristics of fragrant flowers, sweet but not greasy, beauty and beauty, flower cakes are widely circulated, from Kunming in the southwest to Tianjin in the north.

3. Beef tongue crisp

Origin: Shanxi.

taste: salty and sweet, golden and crisp, with strong pepper flavor.

It is said that it was a snack presented to Kangxi by Shanxi in the Qing Dynasty. The cake was flat and shaped like a cow tongue, so it was called a cow tongue cake, and its taste was crisp. Crispy cakes with salt and pepper sesame fillings can be directly made into white pastry or brushed with a layer of egg yolk liquid, which is salty and sweet, and has a rich taste.

4. Dingsheng cake

Origin: Suzhou and Hangzhou.

taste: soft waxy, smooth, firm, full and compact.

Suzhou traditional famous pastry, which is mixed with rice flour, red yeast powder and white sugar and stuffed with sweet-scented osmanthus bean paste, is wide at both ends and narrow in the middle. The soft glutinous rice has rice fragrance and sweet-scented osmanthus fragrance, and it is smooth and sweet when you take a bite, and your lips and teeth are fragrant.

5. Souffle

Origin: Taiwan Province.

taste: crisp, fragrant, crisp and dense, and oily.

mashed potatoes and crispy noodles. There are four layers of souffle from inside to outside, namely salted egg yolk, red bean paste and another layer. Each layer enriches the taste of the whole souffle, and the egg yolk inside is oily, balanced with salt and sweetness, and it also derives a variety of flavors such as purple potato and black sesame.

6. Jujube mud cake

Origin: Jiangsu.

taste: soft and delicious, sweet but not greasy, soft and waxy and sweet.

Jujube mud cake is a famous traditional dish in China and a member of the Manchu-Han banquet. Mainly used materials such as jujube, sugar, rose sauce, frozen powder, etc. It is easy to learn to make. The taste of jujube and brown sugar is intertwined, sweet but not greasy. It is eaten while it is hot when it is freshly baked, and its taste and taste are the best.

7. Almond tofu

Origin: Beijing.

taste: fragrant, tender, sweet and mellow.

Almond tofu is one of the desserts handed down for many years in Beijing. It is said that almond tofu was made as early as the Three Kingdoms period, and it is widely spread because of its sweet taste and tofu-like shape. Eating almonds often can quench thirst, moisten the lungs and relieve asthma.

8. Zitong shortbread

Origin: Sichuan.

taste: full moon in shape, slag in mouth, fragrant and crispy.

Zitong shortbread is a geographical indication protection product. Zitong Crispy Cake, also known as "Thin Crispy Cake" and "Tribute Cake", is a famous snack in Zitong. Its shape is like a full moon, its crisp lines are delicate, fragrant and crispy.

9. Mint cake

Origin: Shanghai.

taste: the cake is elegant, cool, delicious and rich.

With mint as the main ingredient, the cooking skill of mint cake is mainly steamed algae, and the taste is fragrant and can be used as breakfast, Chinese food, dinner and snacks. Its cake is elegant in color, cool and delicious, and it is a good product for summer vacation.

1. snowballing usury

Origin: Northeast China, Beijing and Tianjin.

taste: soft and delicious, sweet and delicious, q-elastic.

white and red are distinct, which looks good. Because the finished yellow and yellow bean sprinkled in the final production process are like bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "donkey rolling".

11. Youth League

Origin: Jiangnan.

taste: sweet, fragrant, soft and waxy, fine green as jade, and glutinous and soft.

Mix the juice of wormwood into glutinous rice flour, and then wrap it in bean paste stuffing or lotus paste. It is not sweet or greasy, with a light but long fragrance. Youth League is a traditional snack that Jiangnan people eat in Tomb-Sweeping Day. It has a history of more than 1, years since the Tang Dynasty, and it is almost steamed every Qingming Festival.

12. Shaqima

Origin: Beijing.

taste: beige in color, crisp, sweet and delicious.

Shaqima originated from one of the sacrifices offered by the Three Mausoleums outside Guanwai in Qing Dynasty. After the Manchu entered Guankou, it became popular in Beijing and became one of the Beijing-style four seasons cakes. It is famous for its crisp, fragrant, soft and rich nutrition.

13. Snowflake Crisp

Origin: Shanghai.

taste: crisp and soft, sweet and delicious, not greasy.

There is a crispy crust on the outside, with white sugar particles scattered on the surface, and a large, crisp brown sugar cake wrapped inside, and peanut stuffing and onion oil stuffing. Wheat flour, chives, vegetable oil and other ingredients are selected, which are crispy on the outside and soft on the inside, not oily or greasy, soft and slightly sweet.

14. Palace Peach Crisp

Origin: Jiangsu.

taste: fluffy, crisp, crisp and sweet.

Peach crisp was originally a tribute from the court, and "peach" refers to walnut, so it was named because of its crispy taste. It is famous for its dry, crisp and sweet characteristics. The main ingredients are flour, eggs, cream, etc. After baking, cracks will appear. The more cracks, the more fluffy and crisp the peach cake tastes.

15. Crab shell

Origin: Jiangsu, Zhejiang and Shanghai

Taste: oily but not greasy, crispy and crisp, with a burst of fragrance.

Crab shell yellow, a famous snack, is named after its bright shape and golden color. It is commonly known as "Xiaoma cake" with various fillings, which can be sweet and salty.

16. Yuntui cookies

Origin: Yunnan.

taste: comfortable to eat, moderately sweet and salty, but not greasy.

Authentic Yuntui moon cakes are made of Xuanwei ham, a specialty of Yunnan, with honey, lard and sugar as stuffing, and baked with purple sweet potatoes from Chenggong, Kunming. Its surface is golden yellow or brownish red, oily and gorgeous.

17. Mung bean sorbet

Origin: north and south of the river.

taste: delicate, fragrant, soft, sweet and pure, ice-cold and cool.

mung bean cake can be divided into south and north according to taste, and the north is Beijing style. When making it, it does not add any grease, and the entrance is loose and there is no oily feeling. In the south, it is Su's, which needs to be added with oil when making. It tastes soft and delicate, and its fragrance is soft and not sticky.

18.

producing area of wisteria cake; Beijing.

taste: the pastry is rich in layers, sweet and palatable, and crisp and soft.

traditional snacks with Beijing characteristics are one of the four seasons cakes in old Beijing. Wisteria flowers are filled with sugar and oil. The skin is soft and layered, and Beijingers like to make seasonal food with flowers and noodles, and the vine cake is one of them.

19. Chicken Pie

Origin: Guangdong.

taste: sweet and crisp, sweet and loose, sweet and salty.

one of the four famous cakes in Guangdong. Because the shape is more casual, just like a newborn chicken, it is called chicken cake. The main raw materials are flour, peanuts, sesame seeds, etc. It was founded in Xianfeng period of Qing Dynasty with a history of 17 years.

2. Osmanthus Jelly

Origin: Suzhou and Hangzhou.

taste: smooth and oily, soft and glutinous, sweet but not greasy.

It is produced in many places in China, but it is mainly concentrated in the south of the Yangtze River. For example, it is produced in Nanjing, Gualin, and even Xianning in the north, and the different raw materials and techniques lead to different tastes in different places.