Little knowledge of Beijing-style pastry 1. Talk about the general situation of Beijing-style pastry.

How many kinds of China pastry are there?

The basic characteristics of Chinese pastry are extensive materials, exquisite techniques, diverse tastes, exquisite modeling, timely emergence and attention to health care. The main schools are Beijing-style, Soviet-style and Guangdong-style.

Characteristics and representative works of Beijing-style pastry: 1, rich in materials. 2. There are many varieties. 3. Fine production. 4, the flavor is diverse. The representative varieties of Beijing-style pastry mainly include: pulled noodles, Yipin sesame seed cake, clear oil cake, steamed dumplings in Duyi, Goubuli steamed stuffed bun, Qing Palace imitation meal minced meat sesame cake, thousand-layer cake, Aiwowo, pea yellow and so on, all of which have their own characteristics.

Characteristics and representative works of Soviet-style pastry: 1, with complex styles and various varieties. 2, exquisite techniques and exquisite production. 3. Strict material selection and strong seasonality. 4, make good use of raw materials, and the color is natural. The main representative varieties of Su-style pastry are Sandingbaozi in Yangzhou, Emerald steamed dumplings, Suzhou's pastry group, Chuandian, Wenlou soup packets in Huai 'an and Zongzi in Jiaxing.

Characteristics and representative works of Cantonese pastry: 1, rich crust and variety; 2, wide stuffing and diverse tastes. 3. Good at absorption and unique techniques. 4. Strong seasonality and timely occurrence.

2. The four major foods of Beijing-style pastry are

Also known as northern pastry, represented by Beijing area.

Beijing-style cakes, with a long history, various categories and different tastes, are characterized by heavy oil, light sugar, crisp and soft, pure sweet and salty taste. Representative varieties include Beijing Eight Pieces and red and white moon cakes.

Among them, Beijing Eight Pieces are divided into big eight pieces, small eight pieces and fine eight pieces. Eight pieces are made of eight kinds of stuffing, such as hawthorn, rose, green plum, white sugar, red bean paste, jujube paste, salt and pepper, raisins, etc., wrapped with edible oil noodles, and carefully baked in various patterns of impressions.

The shapes are kidney-shaped, round drum-shaped, bergamot-shaped, bat-shaped, peach-shaped, pomegranate-shaped and so on. It is crisp and palatable, with pure fragrance.

Specially made of eight pieces, the fine layer is even, the stuffing is soft and sandy, and the fruit material is pure and thick. There are also eight kinds of shapes, such as three immortals, silver ingots, sweet-scented osmanthus, happiness, fortune, longevity and peach-loving, which are high-quality products in Beijing-style cakes.

3. What are the main characteristics of Beijing-style pastry?

Beijing-style pasta is mainly made of flour, and it is especially good at making pasta. It is unique. It is called the four kinds of pasta: pulled noodles, sliced noodles, knife noodles and fish noodles. It is not only skillful in making, but also smooth and tender in taste, which is loved by the broad masses of people.

Beijing-style snacks and snacks are also very colorful. In terms of stuffing products, the meat stuffing is mostly filled with water, with onions, ginger, yellow sauce, monosodium glutamate, sesame oil and so on. It tastes fresh, salty and fragrant, soft and tender, and has a unique flavor.

(1) is rich in materials. The main ingredients of Beijing-style pastry are wheat, rice, beans, millet, millet, eggs, milk, fruits, vegetables, potatoes, etc., plus ingredients and seasonings, the materials can reach hundreds.

Due to the abundance of wheat and eating habits in the north, the overall material is wheat flour. (2) There are many varieties.

There are many varieties of Beijing-style pasta, including pulled noodles, Daoxiao Noodles, knife noodles and fish noodles, which are called the "four major pasta" in Shanxi, and Beijing snacks with various varieties. Each kind of noodle can be divided into several varieties.

For example, in the "Doumen Zhuzhi Ci" written by Yangmi people during the Qianlong period, it was written: "The three big money sell good flowers, and the ghosts cut cakes and legs are noisy. A bowl of sweet porridge in the morning, only to eat tea soup and tea.

There are many ears in the cake of preserved fruit residue, and the baked sesame seed cake is aiwowo. I just bought a fork on fire, and I heard that hard noodles are called cakes.

Steamed wonton is full of dishes, and new glutinous rice balls are added ... The fruit stuffing should be sand-filled ... and the three fresh noodles should be soup-wide. " It fully reflects the rich variety and rich cultural background of Beijing-style pastry.

(3) Fine production. The production of Beijing-style pastry is exquisite, which is mainly manifested in exquisite materials, good pasta making, exquisite topping and stuffing, and diversified molding and ripening methods.

The stuffing of Beijing-style pastry pays attention to freshness, fragrance and sweetness, and the meat flame is often filled with water, and onions, ginger, yellow sauce and sesame oil are often used as seasoning materials, forming a unique flavor in the northern region. For example, the "dog ignores" steamed stuffed bun in Tianjin is to add bone soup, and later generations of chopped green onion and sesame oil are evenly mixed to make it mellow, tender and palatable, fat but not greasy.

For example, "a nest of silk cake" is first stretched as thin as a line, and then it is made into "a nest of silk cake": Poria cakes are as thin as paper; The pancake is as thin as a cicada's wing, which fully reflects the unique skills of Beijing-style pastry making. (4) Various flavors.

There are Han, imitation food, Mongolian, * * * and Manchu flavors in Beijing-style pastry, and ethnic flavors blend with each other to form a new flavor.

4. Tell me about Beijing-style pastry.

There are several kinds of Chinese pastry in China, the basic characteristics of which are extensive materials, exquisite techniques, diverse tastes, exquisite modeling, timely emergence and attention to health care.

The main schools are Beijing-style, Soviet-style and Cantonese-style. The characteristics and representative works of Beijing-style pastry are: 1, with rich materials. 2. There are many varieties.

3. Fine production. 4, the flavor is diverse.

The representative varieties of Beijing-style pastry mainly include: pulled noodles, Yipin sesame seed cake, clear oil cake, steamed dumplings in Duyi, Goubuli's steamed stuffed bun, Qing Palace imitation meal minced meat sesame cake, Melaleuca cake, Aiwowo, pea yellow and so on, all of which have their own characteristics. Characteristics and representative works of Soviet-style pastry: 1, with complex styles and various varieties.

2, exquisite techniques and exquisite production. 3. Strict material selection and strong seasonality.

4, make good use of raw materials, and the color is natural. The main representative varieties of Su-style pastry are Sandingbaozi in Yangzhou, Emerald steamed dumplings, Suzhou's pastry group, Chuandian, Wenlou soup packets in Huai 'an and Zongzi in Jiaxing.

Characteristics and representative works of Cantonese pastry: 1, rich crust and variety; 2, wide stuffing and diverse tastes. 3. Good at absorption and unique techniques.

4. Strong seasonality and timely occurrence.