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Pasta is the main part of China cooking, which is famous for its long history, exquisite production, rich categories and diverse flavors. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet, hemp seed, etc., and they were known as five grains, nine grains and a hundred grains. Among them, wheat can be divided into barley and wheat, and there are many kinds of millet, millet and rice.
Grain processing technology has developed from Chu Jiu, stone mill basin, bar and cymbal to stone mill. With the production of oil, seasoning and the use of bronze cookers, fried and steamed pastry appeared at that time. Bronze cookers similar to fried dishes can be used to bake pastry.
Pasta has a wide range of contents in Chinese people's diet. Due to the influence of geographical environment, customs, raw materials and products, the understanding of the concept of point is also different.
Judging from the meaning of the word "pastry", it is generally considered to be a food made from powdery grain (mainly flour, rice flour, etc.) to temporarily satisfy hunger. In the south, it is used to be called "dim sum", while in the north, it is used to be called "pasta". This kind of food is usually made by hand workshops, and is generally not used as the staple food for the next meal, but is mostly eaten in the morning, afternoon or night. From the form of its supply, it refers to the convenience food (including breakfast, snacks and feast snacks, etc.) supplied by the catering industry.