China's pastry has a long history, different flavors and varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill, which could process flour and make it into powdered food. By the Spring and Autumn Period, fried and steamed pasta, such as honey bait, preserved food and preserved food, had appeared.

Since then, with the improvement of cookers and cookers, the raw materials, preparation methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi in the north, noodles, Lamian Noodles, pancakes, dumplings, etc. Steamed dumplings in the south, spring rolls, zongzi, Yuanxiao, steamed stuffed bun, etc. In addition, according to their products and folk customs, many inby, honey twist, pea yellow, Aiwowo and fried liver in Beijing have evolved.

Shanghai's crab shell yellow, Nanxiang steamed buns and Shaoxing chicken porridge.

Tianjin's Jieba cuisine, steamed stuffed bun, fried cake with ears and eyes, boiled fish with sticky cakes, fruit with wooden sticks, big twist of Guifaxiang and spiced donkey meat.

Taiyuan's shackles, Daoxiao Noodles, Jiupian, etc.

Xi' an's beef and mutton paomo, Ganzhou Guokui, Lamian Noodles and Youguokui.

Roasted mutton, roasted naan and pilaf in Xinjiang.

pancakes and wedding cakes in Shandong.

steamed dumplings with scallion oil, soup buns, three-diced buns and crab roe in Jiangsu.

Zhejiang's shortbread, Chongyang chestnut cake, fresh meat brown seeds, fried eel noodles with shrimp, and purple rice eight-treasure rice.

Laba porridge, rescue, Huizhou cake and bean skin rice in Anhui.

Fujian's oyster cakes, hand-grabbed noodles, spiced hooves and diced paste.

Taiwan Province's Duxiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried Dumplings and Bamboo Slippery Rice in Hainan.

Jujube guokui, burnt cake, egg bag, blood tea and shredded chicken rolls in Henan. Three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles and Dongpo cake in Hubei.

Hunan's new rice, brain rolls, rice noodles, sweet turtle mutton soup and stinky tofu.

Guangdong's chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, moon cakes, crispy lotus buns, prickly stuffed buns, pink fruits, thin-skinned shrimp dumplings and porridge, Yutu dumplings, dry steamed crab roe steamed dumplings, etc.

Guangxi's brown meat, Guilin's horse meat rice noodles, and fried rice worms.

steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan and Yibin burning noodles.

changwang noodles, silk dolls, yelang noodles fish and lotus leaves in Guizhou.

Yunnan braised beef, roasted bait, rice noodles crossing the bridge, etc. China's pastry has a long history, different flavors and varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill, which could process flour and make it into powdered food. By the Spring and Autumn Period, fried and steamed pasta, such as honey bait, preserved food and preserved food, had appeared.

Since then, with the improvement of cookers and cookers, the raw materials, preparation methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi in the north, noodles, Lamian Noodles, pancakes, dumplings, etc. Steamed dumplings in the south, spring rolls, zongzi, Yuanxiao, steamed stuffed bun, etc. In addition, according to their products and folk customs, many inby, honey twist, pea yellow, Aiwowo and fried liver in Beijing have evolved.

Shanghai's crab shell yellow, Nanxiang steamed buns and Shaoxing chicken porridge.

Tianjin's Jieba cuisine, steamed stuffed bun, fried cake with ears and eyes, boiled fish with sticky cakes, fruit with wooden sticks, big twist of Guifaxiang and spiced donkey meat.

Taiyuan's shackles, Daoxiao Noodles, Jiupian, etc.

Xi' an's beef and mutton paomo, Ganzhou Guokui, Lamian Noodles and Youguokui.

Roasted mutton, roasted naan and pilaf in Xinjiang.

pancakes and wedding cakes in Shandong.

steamed dumplings with scallion oil, soup buns, three-diced buns and crab roe in Jiangsu.

Zhejiang's shortbread, Chongyang chestnut cake, fresh meat brown seeds, fried eel noodles with shrimp, and purple rice eight-treasure rice.

Laba porridge, rescue, Huizhou cake and bean skin rice in Anhui.

Fujian's oyster cakes, hand-grabbed noodles, spiced hooves and diced paste.

Taiwan Province's Duxiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried Dumplings and Bamboo Slippery Rice in Hainan.

Jujube guokui, burnt cake, egg bag, blood tea and shredded chicken rolls in Henan. Three fresh bean skin, Yunmeng fried fish noodles, Regan Noodles and Dongpo cake in Hubei.

Hunan's new rice, brain rolls, rice noodles, sweet turtle mutton soup and stinky tofu.

Guangdong's chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, moon cakes, crispy lotus buns, prickly stuffed buns, pink fruits, thin-skinned shrimp dumplings and porridge, Yutu dumplings, dry steamed crab roe steamed dumplings, etc.

Guangxi's brown meat, Guilin's horse meat rice noodles, and fried rice worms.

steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan and Yibin burning noodles.

changwang noodles, silk dolls, yelang noodles fish and lotus leaves in Guizhou.

Yunnan braised beef, roasted bait, rice noodles crossing the bridge, etc.