(1) Snacks and snacks

Snacks and snacks are an important part of China's cooking, with a long history, rich categories, exquisite appearance, exquisite flavor and rich traditional cultural characteristics of China. Snack and dim sum were often used interchangeably in ancient times and have been inherited to this day. It refers to small convenient food used for breakfast, supper, tea or dinner decoration and leisure after tea, such as fried dough sticks, soybean milk, oil tea, zongzi, Yuanxiao, cakes, etc. It is refined in small quantities, which is different from dinner and staple food, and is also different from big dishes in small quantities and cheap, and is often called economic snacks. In the north and the upper reaches of the Yangtze River, the breakfast and supper foods sold while eating in restaurants are called snacks, while the products of pastry factories and exquisite cakes used in banquets are called snacks; In southern China, some rice flour products used for breakfast and supper are called snacks, while meat products are called snacks. In some places, snacks and snacks are regarded as synonyms, and they are mixed without distinction. Many places also supply some staple foods as snacks and snacks to the market.

China has developed snacks in Beijing, Tianjin, Shandong, Shanxi, Henan, Shaanxi, Shanghai, Jiangsu, Zhejiang, Sichuan, Guangdong 1 1 provinces and cities, and snacks in other provinces (autonomous regions), Hong Kong and Macao also have their own flavor characteristics.

According to 12 provinces and cities published in China Snacks in 1980s, there are more than 400 kinds of selected varieties. If all the varieties of 3 1 province and city in China are collected, it will be more than thousands.

The unique snacks of ethnic minorities are also very colorful, such as Saqima of Manchu, sesame-flavored and sesame-sauce-baked cakes of Hui nationality, Nan and baked buns of Uygur nationality, hand-grabbed rice, Mongolian patties and pies, rice noodles of Bai nationality, cakes and cold noodles of Korean tour, etc.

In addition, there are seasonal foods all over the country, such as jiaozi and rice cakes in the Spring Festival, Yuanxiao (glutinous rice balls) in the Lantern Festival, spring cakes in beginning of spring, Qingtuan in Tomb-Sweeping Day, Zongzi in Duanyang Festival, moon cakes in Mid-Autumn Festival and Laba porridge on the eighth day of December, which are also famous foods in the market, reflecting the different flavors of seasonal foods.

(2) Classification

China snacks have a wide range of materials, varied techniques and diverse varieties. If the food is the main material, they can be subcontracted into rolls, cakes and baits, noodles and teas, dumplings, cakes, congee, omnivores and so on. In addition, there are many snacks made of meat, fish and bean products. According to mature methods, it is divided into the following categories.

(1) Steamed food, which uses steam to transfer heat. Flour products include steamed buns, steamed buns, flower rolls, steamed cakes, steamed dumplings, etc., and rice products include rice cakes and steamed buns. The varieties include Tianjin Goubuli steamed buns, Yangzhou Jade Shaomai, Shanghai Nanxiang steamed buns, Shandong Gaozhuang steamed buns and so on.

(2) Boiled food, which is matured by heat transfer with water. Noodle products include noodles, jiaozi, wonton and steamed buns, rice products include Yuanxiao, rice noodles and zongzi, and others are tea eggs. The varieties are Fushan Lamian Noodles, Linyi San, Sichuan Wonton, Lanzhou Beef Noodles, Xi 'an Beef and Mutton Paomo, Shanxi Daoxiao Noodles, Beijing Bean Juice, Hangzhou Piarchuan, Ningbo Tangtuan, Yancheng Lotus Root Meal, Yunnan Crossing the Bridge Rice Noodles, and Guangzhou Boat Porridge.

(3) Frying, in which oil is used as the heat transfer medium and a large amount of oil is used to heat mature food. Flour products include fried dough sticks, crispy dough twists, dumplings, etc., and rice products include fried cakes and hemp balls. There are varieties such as Tianjin Da Douhua and Erduoyan Fried Cake, Huai 'an Tea Cake, Beijing honey twist and inby.

(4) Baked foods, such as home-cooked cakes, lotus leaf cakes, sesame cakes, pancakes and so on, which are matured by heat transfer through metal upsetting or cake pan. The varieties include Fujian Guangbing, Anhui Rescue, Tianjin Pancake, Shanghai Crab Shell Yellow, Jilin (Siping) Li Liangui Bacon Pancake, and Beijing's wallet fire.

(5) Baking, including baking and baking, food cooked by thermal radiation, such as bread, cakes, pastry and cakes. The varieties include Chongqing egg muffin, Jiangsu Huangqiao sesame seed cake, Beijing baked sweet potato, Xinjiang kebab and so on.

(6) Fried: noodle products include pot stickers, fried buns, etc., and fresh fish products include fried oysters, etc. The varieties include Xiamen oyster fried, Shandong fried buns, Shanghai fried steamed bread, Wuhan Sanxian bean skin, Beijing enema and so on.

(7) Stir-fried food, which uses oil or water to transfer heat to quickly ripen small raw materials. Flour products include fried bumps, fried noodles, rice products include fried beef shahe powder, Yangzhou fried rice, and meat products include Beijing fried belly.

Second, the flavor schools of China pastry snacks

Most snacks in China have local characteristics, and most of them use local high-quality raw materials to adapt to folk food customs and tastes, which is directly related to the flavor characteristics of cuisines. South rice to the north, north salty and south sweet, Sichuan spicy and Guangdong fresh are all reflected in snacks. Some famous products come from ethnic minorities. Bread and various western-style cakes from the west in modern times have been improved and innovated, and they have also become a part of snacks and snacks in China. Due to the differences in geography, climate, products and living customs, China-style snacks and snacks have formed different styles and genres in terms of material selection, taste and preparation method, which are often roughly divided into two flavors: southern flavor and northern flavor or northern flavor, Lingnan flavor and the lower reaches of the Yangtze River. But it can be divided into Beijing style, Soviet style, Guangdong style, Sichuan style, Shanxi style and Qin style.

(A) Beijing-style schools with northern flavor

Beijing-style dim sum snacks with northern flavor originated in the rural areas of North China, Northeast China, Shandong and Henan, Manchu, Mongolian, Hui and other ethnic minority areas, and later formed a production system and a large number of major flavor representatives in Beijing, the capital of China. Beijing has also become the center of national food production, representing the national diet level in that historical era and enjoying a high reputation throughout the country. Beijing is located in a unique geographical position. From a very early age, it has become a place where ancient Chinese peoples such as Han, Xiongnu, Xianbei, Qidan and Nvzhen live together. These ethnic groups brought their own set of eating habits and pastry making methods to Beijing. In addition, the Central Plains, North China and Northeast China are rich in wheat. Together with the Han nationality, they are especially good at making flour snacks according to the products and living habits in the north, and they have distinctive ethnic styles, especially the food culture characteristics of the ethnic groups in ancient northern China. Snacks and snacks have the characteristics of Han nationality, halal flavor and court flavor. Tianjin snacks have absorbed skills from north and south and formed their own characteristics. Henan is located in the middle and lower reaches of the Yellow River, where Luoyang, the old capital of the Nine Dynasties, and Bianliang, the capital of the Song Dynasty (now Kaifeng) are the places where snacks from the north and the south gather together, and the snack market is also very prosperous. Shandong snacks are mainly pasta, which is one of the birthplaces of northern pasta.

Its basic characteristics: first, the raw materials are extensive and varied; Second, diverse techniques and exquisite craftsmanship; Third, the taste is smooth, soft and tender.

The dim sum and snacks include Beijing Duyichu Shaomai, Aiwowo, Xiaowotou, Pea Yellow, Bean Noodle Cake (snowballing), Poria Sandwich Cake, inby, honey twist, Fried Belly, Bean Juice, Minced Meat Sesame Cake, and a wallet fire. Tianjin pancake fruit, Goubuli steamed stuffed bun, Gaba vegetable shrimp seed bean curd, assorted sesame seed cake, Erduoyan fried cake, Guifaxiang assorted twisted dough, Wangji scissors twisted dough, Zhilanzhai dried cake, Luji instant noodle fried cake, hammered chicken soup noodles, Baiji dumplings; Henan Kaifeng enema bag, Huimian Noodles, paste noodles, jujube guokui, chicken ball steamed stuffed bun, shredded chicken roll, eight-treasure steamed bread, steamed bread, white sugar coke cake, Luoyang Peony cake, sticky noodle pier, mung bean paste, Wuzhi camellia oleifera, pea stuffing, fried dough sticks with small coke, Schizonepeta noodle tray and egg bag; Shandong egg crisp fried noodles, golden silk noodles, Penglai small noodles, Fushan Lamian Noodles, Shandong pancakes, Zhoucun crisp sesame seed cakes, soup dumplings, fried buns, noodles, Linyi Gaozhuang steamed bread, Weixian barbecued head fire; Liaoning Laobian jiaozi; Jilin Korean cold noodles, cakes, Li Liangui bacon pie, etc.

(1) pea yellow. Traditional snacks in Beijing are made by peeling peas, washing, boiling, frying with sugar, coagulating and cutting into pieces. The finis product is light yellow in color, delicate and pure, instant in mouth, sweet in taste, cool and refreshing. Originally a folk snack, it was later passed on to the court, and it was famous for Cixi's love of food.

(2) "all in one place" selling. Beijing's "Duyichang" has a history of more than 250 years, and it is famous for its taste by Emperor Qianlong. "Duyichang" is thin and stuffed, and it tastes delicious. There are three kinds of Shao Shao, pork Shao, vegetarian stuffing Shao, etc.

(3) "Goubuli" buns. Tianjin Mingdian, founded in the late Qing Dynasty, is a noble friend of Tianjin people. The steamed stuffed bun he made is soft in taste, fresh and not greasy, and looks like chrysanthemum. The color, smell and shape are all distinctive. The unique steamed stuffed bun is famous all over the world together with his nickname "Goubuli".

(4) Guifaxiang big twist. Guifaxiang Twist is characterized by fragrance, crispness, crispness and sweetness, and it won't last for a long time. There is a crisp stuffing containing sweet-scented osmanthus, ginger, peach kernel and melon strips between the white strips and hemp strips, which makes the fried twist soft and sweet. Because "Guifaxiang" is located in 18th Street, it is commonly known as "18th Street Twist".

(5) Li Liangui bacon pie. One of the traditional flavors of Jilin Province, founded by Li Liangui, a native of Hebei Province, has a history of one hundred years. With 10 kinds of traditional Chinese medicine cook the meat, the cake was baked into soft cakes with cook the meat's soup oil, which was smeared in the cake to make it easy to sandwich meat. The pie is golden in color, shaped like a full moon, and soft in the outside; Bacon is brownish red in color, transparent in flesh, fat but not greasy, and it is delicious and medicated.

(B) the flavor of the lower reaches of the Yangtze River Soviet genre

In the affluent areas of Jiangsu and Zhejiang in the lower reaches of the Yangtze River in China, a school with Soviet-style pastry snacks as the main representative has emerged. It originated in Yangzhou and Suzhou and developed in Jiangsu, Zhejiang and Shanghai, with Jiangsu as the representative.

Jiangsu has been a developed area of food culture since ancient times. In addition, Jiangsu's mild climatic conditions and superior geographical location make the origin and production of Soviet-style pastry earlier. Su-style pastry snacks have their own tastes, especially dim sum, and rice flour products are better in the heart. Jiangsu snacks are rich in Jiangnan characteristics, famous for their variety, exquisite craftsmanship, skillful modeling and full taste, and have formed snack groups such as Nanjing Confucius Temple, Suzhou Mysterious Temple, Wuxi Chong'an Temple and Nantong South Street. Zhejiang snacks belong to local snacks in the south of the Yangtze River, and they are mainly made of rice flour, forming pastry snacks and pasta and bean snacks with characteristics of maturity, sweetness, freshness, fragrance, softness, waxy, looseness and smoothness. On the basis of traditional varieties, Shanghai snacks are gradually formed by collecting the essence of snacks from all over the world and constantly improving and improving, with the characteristics of fine, small and diverse flavors. There are more than 600 kinds of Shanghai snacks, such as cakes, dumplings, rice cakes, soup paste and wonton noodles.

Its basic characteristics: first, exquisite production, pay attention to modeling; Second, the stuffing is diverse and pays attention to seasoning; Third, the cake dough is soft. Sweet and oily.

Our snacks include Jiangsu Taihu Chuandian, lard rice cake, pine nuts and honey cake, pepper and salt peach crisp cake, sweet-scented osmanthus sugar rice cake, five-color muffin, Huai 'an tea and food cake, crab yellow soup dumpling, Soviet-style moon cake, Huangqiao sesame seed cake, Huai dumplings, three-butyl buns, dry layer oil cake and jadeite Shaomai. Zhejiang shrimp-fried eel noodles, Piarchuan, Happiness Shuang, horseshoe crisp, onion-wrapped juniper, Huzhou big wonton, Ningbo tangtuan, Ding Lianfang thousand steamed buns, Jinhua Yucai crisp cake, white sugar fat muffin, Longfeng Jintuan, Houkou steamed bun, Jiaxing Wufangzhai fresh meat dumplings, Zhulaozong dumplings, Wu Shan shortbread, Qingming Ai dumplings and tofu dumplings; Shanghai Nanxiang steamed buns, crab shell yellow, pigeon egg balls, jujube paste cakes, rolled sand balls, steamed cold noodles, gluten 100 pages, Shaoxing chicken porridge, ribs rice cakes, bad snails, etc.

(1) Yangzhou Sanding steamed stuffed bun. Yangzhou's famous spot, the so-called "three diced", is filled with diced chicken, diced meat and diced bamboo shoots. The flour used for fermentation is "white as snow", soft and tough, and the food does not stick to the teeth. Yangzhou Fuchun Tea Club has always maintained the traditional characteristics of this fermentation. Sandingbao is known as "the best in the world".

(2) Jiaxing Wufangzhai Zongzi. Known as the "Jiangnan Zongzi King", it is famous for its glutinous but not rotten, fat but not greasy, tender and delicious meat, and moderate salty and sweet. Jiaxing Wufangzhai Zongzi has dozens of varieties such as meat zongzi, bean paste and egg yolk. Nowadays, Jiaxing Wufangzhai Zongzi is deeply loved by tourists because of its delicious taste, convenient carrying and eating, and is known as "Oriental fast food".

(3) Ningbo Tangtuan. Also known as Ningbo lard dumplings. Zhejiang traditional famous spots. The main raw materials are glutinous rice, black sesame, lard, sugar, osmanthus and so on. It is characterized by white light, waxy but not sticky, smooth skin and moist stuffing, and sweet taste.

(4) Jinhua shortbread. Jinhua shortbread is golden in color, crispy and delicious. It is a famous spot of Han nationality in Jinhua, Zhejiang Province, and also a famous traditional specialty for gifts to relatives and friends. Its stuffing is mainly made of dried vegetables, so it is also called dried vegetable shortcake.

(5) Nanxiang steamed buns. The traditional famous snack in nanxiang town, a suburb of Shanghai, has a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad.

(C) Cantonese schools of Lingnan flavor

Cantonese pastry snacks are the general name for pasta production in the Pearl River Basin and the southern coastal areas. Guangzhou has long been the political, economic and cultural center of southern China, which objectively makes Guangzhou pastry its main representative. Therefore, Cantonese pastry is based on folk food, absorbing the characteristics of northern and western dim sum making, combining with the comfortable habits of local people, and constantly improving the technology, and gradually forming a pastry making system with a unique southern flavor.

Guangdong snacks and snacks can be divided into two categories. Snacks refer to rice and flour foods operated by snack bars and street stalls, which are mostly from the people, with many varieties, simple shapes and economical benefits.

Its basic characteristics are as follows: first, it has a wide range of materials and rich varieties; Second, the shape is exquisite, and the taste is light and fresh; Third, porridge crystals are numerous and nutritious.

Our dim sum and snacks include fried rice noodles, rice rolls, Jidi porridge, boat porridge, Daliang double-skin milk, London cake, Wonton Noodles, barbecued pork buns with oyster sauce, crispy lotus buns, crab-yellow soup dumplings, lotus leaf rice, ice-meat thousand-layer cakes, honeycomb taro horn, thin-skinned shrimp dumplings, dry steamed dumplings, pink fruits, Cantonese moon cakes and so on.

(1) rice rolls. Guangdong traditional popular snacks. Rice rolls put the prepared rice paste in a special multi-layer steamer or cloth, steamed it into thin skin, and then spread stuffing such as minced meat, fish fillets, fresh shrimps, eggs, etc., steamed it, rolled it into long strips, and cut it off for serving. Because of its long shape, similar to pig intestines, it was named rice rolls.

(2) Guangdong shrimp dumplings. It is made of cooked noodles (fork called chengfen) as skin, fresh shrimp meat, pork paste and tender bamboo shoots as stuffing, wrapped into dumplings and steamed. It is shaped like a curved comb, so it is also called a curved comb dumpling. The skin of shrimp dumplings is soft, tough and white, glittering and translucent, and the stuffing in the dumplings is faintly visible; The stuffing is delicious, the shape is exquisite and exquisite, and the taste is fresh and mellow.

(3) Cantonese moon cakes. Cantonese-style moon cakes originated in Guangdong and its surrounding areas. They are characterized by thin skin, large stuffing, soft and smooth taste, and glossy surface. The fillings include lotus seed paste and coconut paste.

(D) Sichuan schools with Sichuan and Chongqing flavors in the upper reaches of the Yangtze River

Sichuan and Chongqing, located in the upper reaches of the Yangtze River, are rich in products and are known as the "Land of Abundance". Their dim sum and snacks are made of a wide range of materials and have a variety of methods. Their taste characteristics are mature, sweet, spicy, sour, fragrant, crisp and tender. Its flavor is countless.

Its basic characteristics are as follows: first, there are various techniques and varieties; Second, pay attention to tradition and strict technology; Third, be good at blending a variety of compound flavors.

There are varieties of Longwonton soup, bell dumplings, Dandan Noodles, Lai Tangyuan, Shancheng Xiaotangyuan steamed cake, egg-baked cake, sesame dumplings, egg-steamed cake, steamed beef in a small cage, bean jelly in northern Sichuan, Dazhu fermented glutinous rice, ginkgo cake, Ye Erba, Chongqing frozen cake, husband and wife lung slices, Shunqing beef powder and so on.

(1) Dragon wonton soup. "Chaoshou" is a special name for wonton in Sichuan. The name Chaoshou is probably because the two ends of the dough are to be copied together when wrapping, so Lili is named. The "wonton soup" in the "Dragon wonton soup" shop is thin and tender, smooth and delicious, and the soup is thick and white, which is the leader of traditional pasta in Chengdu.

(2) Zhong dumplings. It is named after a vendor named Zhong. Bell dumplings are thin and stuffed, and the emphasis is on material selection and seasoning, which highlights the spicy taste. A fragrant seasoning with a bright red color. It is a snack in Chengdu, which is matched with the fresh flavor of full stuffing to form a colorful style.

(3) Dandan Noodles. It was originally named after carrying the burden and selling it along the street. Dandan Noodles noodles are thin and crisp, with minced meat, chopped green onion, bean sprouts, lard and gravy. They are salty and slightly spicy, and they are very tasty. They are snacks with Sichuan characteristics.

(4) Lai Tangyuan. It has a history of more than a hundred years. Named after the dumplings made by lai xing's boss. The dumplings he cooked and sold are not rotten when cooked, do not show stuffing, do not muddy soup, do not stick chopsticks, teeth or greasy mouth when eaten, and are smooth and white in color and heavy in sweet sesame oil. They are snacks in Chengdu.

(5) The Qin genre with Guanzhong flavor.

Shaanxi absorbed snacks from various ethnic groups earlier, and excavated and inherited the skills of ancient court snacks, so there were many varieties and different flavors.

There are crystal persimmon cakes, steamed buns with stones, Qishan noodles with minced meat, black rice porridge, stewed sesame food, stir-fried buckwheat with chromium, gourd head, bubble oil cake, beef and mutton steamed buns, golden thread oil tower and so on.

(1) Crystal persimmon cake. Shaanxi flavor is famous. It is based on the unique "crystal persimmon" in Lintong County. When making, remove the persimmon skin. Mash the meat, mix it with flour, then fill it with sweet-scented osmanthus and sugar and fry it in an oil pan. The baked persimmon cake is golden in color, sweet and soft, oily and refreshing.

(2) noodles. A traditional pasta in Guanzhong area of Shaanxi Province has a long history. The so-called "Sao Zi" is to cut meat and vegetarian dishes into pieces. Qishan noodles with minced meat are slender, uniform in thickness, tough and refreshing, fresh and fragrant, floating in red oil, and the soup tastes sour and spicy. Noodles with minced meat have a very important position in Guanzhong area, and it can not be separated from weddings, funerals, festivals, full moons of children, old people's birthdays, welcoming relatives and friends and other important occasions.

(3) Beef and mutton paomo. Shaanxi has a delicious flavor, which was called "mutton soup" in ancient times, especially in Xi 'an. When cooking, the steamed buns are broken into the size of soybeans and put into a bowl, and then mixed with cooked beef and mutton and the original soup. Beef and mutton steamed buns are heavy and mellow, rotten meat soup is thick, fat but not greasy, and steamed buns are tough and tasty. Because it warms the stomach and resists hunger, it is loved by people of all ethnic groups in Xi 'an and northwest China, and has become the "general representative" of Shaanxi famous food.

(6) Shanxi style schools with Shanxi flavor.

Shanxi is known as the "hometown of pasta", with many colors and varieties, including Jin-style pasta, noodle snacks and Shanxi noodle rice, with no less than 500 varieties.

(1) Daoxiao Noodles. Shanxi's most representative noodles are the best in the world and have a history of hundreds of years. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The population is slippery on the outside and sticky on the inside. The more you chew, the more fragrant it becomes.

(2) dial the fish. Also known as Liu Jian, it is a local pasta in Shanxi. Put white flour or mung bean flour into a soft dough on a small chopping board, stir it into small strips with a shovel and iron chopsticks, and throw it into a pot of boiling water. The noodles that fly out are no more than three inches long, with thick heads and pointed tails, and are shaped like small fish, hence the name.