Pastry making in China has a long history and exquisite technology, and there are many records about cakes in history books. More than 2 years ago, the pre-Qin ancient book "Zhou Li Tian Guan Yi Ren" talked about "the truth of shame, embarrassing bait powder." Among them, the crust is fried rice flour or fried noodles, and the bait is the general name of cake bait or cake ear. These are simple processing, but they have begun to take shape in cakes. Qu Yuan said in Chu Ci Zhao Hun that "refusing your honey bait will lead to an emperor's embarrassment", among which refusing you and the emperor is the later twist and scorpion, and its composition and preparation method are recorded in Qi Min Yao Shu in detail. During the Tang and Song Dynasties, cakes have developed into commodity production, and the production technology has been further improved. According to historical records, there were professional "bakers" and professional workshops in Chang 'an at that time, which adopted baking methods and used tools such as "bakers" (pans). In the Song Dynasty, pastry layering and caramel coloring were used in the production technology, so Su Dongpo wrote a poem at that time, "Little cakes are like chewing the moon, and there are crisps and fillings in them". After the Ming and Qing Dynasties, China's pastry production gradually matured and developed into a rich variety of colors.

Lotus Crisp

"Out of the mud but not stained" is people's praise for the elegant and clean quality of lotus. Lotus Crisp made of crispy noodles looks like a lotus flower, and its crisp layer is clear and beautiful, crisp and sweet, and has a unique flavor. It is a fancy midpoint commonly used at banquets, giving people beautiful enjoyment. Hangzhou Lotus Crisp also won a silver medal in the world competition.

Brown sugar Baba

Brown sugar Baba is made of brown sugar, glutinous rice and soybean powder, which is a traditional dessert in Sichuan and Chongqing. Its main ingredients are glutinous rice and brown sugar. Mash the glutinous rice into the desired shape, fry it and pour it with brown sugar syrup. Moreover, it is nutritious and contains iron, calcium, carotene and other substances.

sesame candy

sesame candy can be traced back to the Ming dynasty and is a traditional folk snack in China. The sesame candy in Xiaogan, Hubei Province is the most famous. Sesame candy has no fixed shape and no standard taste. Usually, it is made of glutinous rice, maltose, sesame seeds and peanuts. It tastes sweet, crisp and deeply loved.

pineapple cake

It is said that pineapple cake originated in the Three Kingdoms period, when Liu Bei married Sun Shangxiang, he used it as a gift cake. Now, in the wedding customs in Taiwan Province, China, there is still a tradition of using pineapple cake as a gift cake. Not only pineapples are wrapped in pineapple cake's pastry, but also wax gourd and nuts.

Wan Dou Huang

Pea Huang is a traditional snack in Beijing, which is eaten on the third day of the third lunar month according to custom. Pea yellow is light yellow, tastes sweet and cool, and melts at the entrance. Its making method is also relatively simple: grinding peas, peeling them, rinsing them with clear water, boiling them until they are tender, cooling and solidifying, and cutting them into pieces to eat.

Osmanthus Jelly

Osmanthus Jelly is a famous cake in the south of the Yangtze River, which is said to have a history of more than 3 years, and Osmanthus Jelly is a traditional snack with China characteristics made of glutinous rice flour, sugar and osmanthus honey, with a strong osmanthus fragrance. It has a long history and various kinds.

snowballing usury

snowballing usury is one of the traditional snacks in old Beijing and Tianjinwei. The raw materials are rhubarb rice noodles, yellow bean, sand, white sugar, sesame oil, sweet-scented osmanthus, green red silk and melon seeds. The finished product has distinct yellow, white and red colors. Because the soybean powder sprinkled in the final production process is like loess raised by wild donkeys in the suburbs of old Beijing, it is named.

Ma Tuan

Ma Tuan has different names in different places, such as Ma Yuan, Fried Jujube Pile, Oil Pile, etc. It has been said that it has a history of more than 1 years. Sprinkle sesame seeds on the outside of fried glutinous rice balls, which are golden yellow in color and can be hollow. You can also add bean paste stuffing and peanut stuffing to make them crispy and delicious.