Chinese pastries include: dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. in the north; shaomai, spring rolls, rice dumplings, dumplings, steamed buns, etc. in the south.

As well as Nanxiang Xiaolong Steamed Buns, Er'eryan Fried Cake, Stewed Small Fish with Paste Paste, Bangchui Fruits, Guifaxiang Marijuana Flowers, Sliced ??Noodles, Pulled Slices, Beef and Mutton Steamed Buns, Qianzhou Pot Helmets, Ramen, Oil Pot Helmets, Grilled Naan, Pancakes,

Wedding cakes, scallion oil fire, soup dumplings, Sanding buns, crab roe shaomai, butter cakes, Double Ninth Festival chestnut cakes, Huizhou cakes; oyster cakes, hand-caught noodles, Du Xiaoyue Danzi noodles, eel noodles, jujube pot helmets, Jiao

Pancakes, egg bags, chicken shred rolls, Yunmeng fried fish noodles, hot dry noodles, Dongpo pancakes, chicken pancakes, preserved egg puff pastry, ice meat mille-feuille puff pastry, moon cakes, puff pastry lotus paste buns, hedgehog buns, pink fruit,

Thin-skinned shrimp dumplings, jade rabbit dumplings, steamed crab roe shaomai, egg-baked cakes, dragon noodles, glass shaomai, dandan noodles, chicken shredded cold noodles, rice dumplings, Yibin noodles, Changwang noodles, silk dolls, Yelang

Noodle fish etc.

Western-style pastries include: 1. According to the temperature of the pastries, they can be divided into normal temperature pastries, cold pastries and hot pastries.

2. According to the purpose of Western snacks, they can be divided into retail snacks, banquet snacks, cocktail party snacks, buffet snacks and tea snacks.

3. According to the division of labor in the kitchen, it can be divided into breads, pastries, frozen products, chocolates, refined snacks and craft modeling categories.

4. According to the product processing technology and material properties, it can be divided into cakes, mixed crisps, light crisps, breads, puffs, biscuits, frozen desserts, and chocolates.

Extended information The historical development of Chinese pastry In the Han Dynasty, with the widespread use of stone mills and the improvement of fermentation and other pastry-making techniques, the variety of pastries increased rapidly and became popular among the people.

The farm pasta described in Cui Ti's "Four People's Monthly Orders" includes swallow cakes, boiled cakes, water cakes, wine cakes, etc.

During the Wei, Jin, Southern and Northern Dynasties, heavy baskets were used to sift out extremely fine flour in the processing of flour and rice noodles. Fermentation methods were increasingly established and popularized, and cooking utensils such as steamers and pastry forming equipment appeared.

Many pastries are mentioned in "Cake Fu".

Such as Anqian, Dolphin's ears, Dog's tongue, Jiandai, Ancheng, marrow candle, steamed buns, Bozhuang, Qixun, soup cake, Laowan and so on.

During the Sui, Tang and Five Dynasties, with the exchange of Chinese and foreign cultures, pastry production entered its heyday.

For example, there are twenty-four wontons with different flower shapes and fillings; the fillings of wontons include crab roe wontons, smallpox wontons, etc.; the shapes include wide slices, slender slices, square leaves, thick slices, etc.

.

Pastry shops appeared in Chang'an during the Tang Dynasty, specializing in Hu cakes, steamed cakes, Biluo and so on.

During the Song and Yuan Dynasties, the skill of fermented dough appeared, and the production of pastry dough also became more mature. Special techniques were created to make baguettes with mung bean flour skin, egg pancake fillings, and gold and silver rolled pancakes.

The pastry industry in Bianjing in the Northern Song Dynasty, Lin'an in the Southern Song Dynasty, and Dadu in the Yuan Dynasty was very prosperous, and there were professional pastry shops. "Tokyo Menghua Lu" records famous shops specializing in steamed buns, steamed buns, meat cakes, and Hu pancakes.

There are no less than ten large stores.

During the Ming and Qing Dynasties, most of the important varieties of Chinese pastries were produced, and various flavor schools were basically formed.

Beijing’s pea yellow, donkey rolling, Saqima, hibiscus cake, longxu noodles, Xiaowotou, etc.; Shanxi’s knife-shaped noodles and stretched noodles; Shandong’s pancakes, dumplings, fried cakes, etc.; Suzhou’s cakes; Yangzhou’s steamed buns and noodles with toppings

, Guangzhou’s Fen Dian, etc., have become famous far and wide.

Baidu Encyclopedia - Pastry Baidu Encyclopedia - Western Pastry