There are two main types of traditional Chinese puff pastry: Huaiyang style (Huaiyang puff pastry) and Cantonese style (Cantonese style puff pastry).

Common forms of Chinese puff pastry include chrysanthemum puff pastry, salt and pepper puff pastry, etc. Western-style pastry is mainly divided into the following categories:

Short pastry is mainly used to make various pies such as custard pie and savory pies.

Short sweet pastry, also known as tart crust, is mainly used to make fruit pies, desserts, and tarts (such as egg tarts).

Pi pastry is mainly used to make various pies, such as beef pie, chicken pie, etc.

Puff pastry is mainly used to make puff pastry, mille-feuille, etc. Such as butterfly puff pastry, horn puff pastry, etc.

Choux pastry is used to make cheese sticks, Eclair, puffs, etc.