The main schools of Chinese traditional cakes are divided into Beijing School, Su School, Guang School, Ning School and Sichuan School.

1. Beijing School: Beijing School includes North China with Beijing as its representative. It has a long history, various categories and different tastes. It has the characteristics of heavy oil, light sugar, crisp and soft, pure sweet and salty taste. Representative varieties include Beijing Eight Pieces and red and white moon cakes.

2. Supai: Supai is represented by Suzhou, Jiangsu Province. The fillings are mostly nuts and pork chop oil, flavored with osmanthus flowers and roses, and the taste is heavy and sweet. Representative varieties include Soviet-style moon cakes and lard rice cakes. Su-style cakes play an important role in the development history of Han cakes in China.

3. Guangpai: Guangpai is represented by Guangzhou. Excellent materials, various varieties, novel styles, fresh and diverse tastes, fine production, both salty and sweet, and the combination of the skills and characteristics of West Point, so it can adapt to the four seasons and the needs of all parties. Representative varieties are green white rabbit dumplings, fried radish cakes, water chestnut cake, preserved egg crisp and so on.

4. Ningpai: Ningpai is represented by Ningbo, Zhejiang. With a long history, Ning-style cakes are exquisite in material selection, rich in nutrition, fine in processing and unique in shape, and have the characteristics of crisp, soft and crisp, with its distinctive moss slices, moss thousand-layer cakes, moss moon cakes and crispy and sweet porous lotus root candy as its representatives.

5. Sichuan school: Chengdu-Chongqing area is the representative of Sichuan school, with peanuts, sesame seeds, walnuts, candied fruit and pork chop oil as fillings. There are many glutinous rice products, which are soft, waxy, oily, sweet and crisp, and the representative varieties are peach slices and popcorn.