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.
In addition, various regions have evolved many snacks with strong local characteristics based on their products and folk customs.
For example: Beijing’s Jiaoquan, honey twist, pea yellow, aiwowo, stir-fried liver and fried belly.
Crab shell yellow, Nanxiang steamed buns, and Shaoxing chicken porridge in Shanghai.
Tianjin's bacai, Goubuli steamed buns, Er'eryan fried cake, boiled small fish with pastry paste, Bangchui 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 roasted 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 cakes, fresh meat dumplings, shrimp fried eel noodles, and purple rice eight-treasure rice.
Anhui's Laba porridge, Dajiujia, Huizhou cake, and bean curd rice.
Fujian's oyster cakes, hand-caught noodles, five-spice bound hooves, and tripod-side paste.
Taiwan’s Du Xiaoyue Danzi Noodles, Eel Noodles, and Golden Claw Rice Noodles.
Hainan’s Jian Dui and Bamboo Slip Rice.
Henan's jujube pot helmets, sugar caramel cakes, egg bags, blood tea, and chicken shred rolls.
Hubei's three fresh bean curds, Yunmeng fried fish noodles, hot dry noodles, and Dongpo pancakes.
Hunan's new rice, brain rolls, rice noodles, eight-treasure turtle and mutton soup, and fire palace stinky tofu.
Cantonese chicken cakes, preserved egg puff pastry, ice meat mille-feuille puff pastry, 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 shaomai, etc.
Guangxi's big meat brown rice noodles, Guilin horse meat rice noodles, fried mealworms.
Sichuan Egg Baked Cake, Long Chao Shou, Glass Shaomai, Dandan Noodles, Cold Shredded Chicken Noodles, Lai Rice Balls, Yibin Burning Noodles, Husband and Wife Pork Slices, Dengying Beef, and Xiaolong Steamed Beef.
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.
In addition, there are a large number of ethnic minority specialty foods, which greatly enrich the connotation of Chinese cooking culture.
Goubuli Baozi in Tianjin.
Fried lamb with ears and eyes.
18th street cannabis flowers.