China's pasta in the Qin, Han, Wei, Jin, North and South Dynasties when the formation of the first climax. There are four main signs: First, the raw material is mostly powdered, rice and wheat are used, cake and cake is clearly differentiated. The second is the extensive use of fermentation process and mold molding, as many as dozens of varieties, with different flavors. Third, the noodles have become a series, mostly slices, strips or rings, steamed, boiled, baked a variety of ways to eat. Successively introduced buns, steamed buns, fermented products, dairy products, egg products, fruit products and lotus seed paste snacks, styling is also more elaborate than before.
The prosperity of the Han Wei Six Dynasties pastry is reflected in two aspects. First, the description of the ancient book of pastry more. Choose the key ones are Shi You's "urgent on the chapter", Yang Xiong's "dialect", Liu Xi's "interpretation of the name", Cui Shi's "four people month order", Gao Cheng's "things of the original", as well as the "Book of the Later Han Dynasty", "Book of the Jin Dynasty", "Book of Qi Dynasty", "Jingchu chronicles", etc. Among them, Jia Si-feng's "Book of Qi Dynasty", "Book of the Jin Dynasty", "Jingchu chronicles" and so on. There are "Hu Cake (similar to baklava)", "Steamed Cake (the earliest steamed bread)", "Soup Cake (boiled and pulled noodles)", "Sok Cake (thicker wet noodles) )", "Medulla Cake (oven biscuits made of bone marrow, grease and flour)", "Cut-off Cake (deep-fried dough mixed with cow and sheep's milk)", "Spring Cake (precursor of the modern spring roll) ", "ring cake (similar to twist)", "noodle cake (fermented with sour milk)", "wine ulcer cake (fermented with wine porridge)", "Chicken Cake (made by adding eggs)", "Dolphin Cake (cooked and then boiled)", "Pong Bait (early lotus seed cake)", "Jujube Cake (early steamed cake with fruit filling)", and "Dried Fruit Cake (early steamed cake with fruit filling)". (early steamed cake with fruit filling)", "cut-face congee (dough steamed in the shape of a chess piece and eaten with meat broth)", "rice dumplings (boiled in thick ash juice)", "glutinous rice with honey and dates", and "glutinous rice with honey and dates". (glutinous rice mixed with honey, jujube and chestnut, steamed with reed leaves)", "cake", "gold cake", "sword belt", "case into", "charm", "won", "water" and so on.
Sui-Tang-Five Dynasties Song-Jin-Yuan period, is a new stage of the overall development of Chinese pastry, there are five distinctive features. Firstly, the techniques of pastry making were greatly improved, and the methods of dough, filling, topping, molding and cooking were diversified. In terms of dough, there are four kinds of fermented dough: fermented juice, fermented wine, fermented noodles, and fermented alkali; two kinds of water-adjusted dough: cold water and noodles, and boiling water and noodles; and the increasingly mature dough of shortbread, as well as mung bean flour skin and egg dough, etc. In terms of filling, the dough was formulated with a variety of fillings, toppings, molding and cooking methods. In the filling, the preparation of a variety of meat, vegetable fillings, mixed fillings, as well as bean paste fillings, crystal fillings, preserved honey fillings and nut fillings.
In terms of toppings, meat and vegetables are used together, and some are poured on top of each other, while others are mixed into the dough. There are such treasures as Linglong hoto and chrysanthemum hoto. In terms of molding, the cake can be rolled, plucked, leaked, pressed, cut and carved, with emphasis on the simulation of flying, moving and planting figures. In terms of cooking, steaming, boiling, frying, deep-frying, baking, branding, stir-frying, braising and other methods, as well as stone buns, bamboo panels and other ancient methods. At the same time, the emergence of large-scale noodle workshops and noodle stores. Like the Sui and Tang dynasties in Chang'an, Changxingfang sells Jiejie, auxiliary Xingfang sells Hu cake, issued by the government to sell wontons, Shengyefang sells steamed cake, specialization tendency is obvious, the emergence of the famous pastry chef "flower cake outside" and "Zhang hand beauty". Nanjing in the Five Dynasties, the introduction of "health seven wonderful", spring pancakes can see the word shadow, wonton soup can grind ink.
Development to the Song Dynasty, Bianjing and Lin'an have dozens of professional cake store, some of them have more than 20 stoves, and even more than 50 stoves. Third, the unprecedented variety of colors and varieties. There were more than 100 kinds of improved varieties, such as honey cake, corn cake, patty cake, social cake, new sample, full of hemp, door oil, wide charcoal and so on; innovative varieties of noodles, thin crisps, dumplings, cakes, and so on. , thin crisp, dumplings, corner, sour beans, river leakage, water ball, hemp dough, mooncakes, Lantern, dial fish, siu mai, five blessings cake, roll pancakes, fried fruit, bald hemp loss, etc., of which, Baiyi cake, ancient Louzi, migratory birds, carving pastry, eight cold food cakes and single cage of golden milk cake, etc., are quite exquisite. In addition, festival snacks, feast snacks and therapeutic snacks are emphasized. Festive snacks, in addition to the Han Wei six dynasties have spring cakes, dumplings, sun cakes, and add February 15 of the Nirvana pocket, April 8 of the finger force-meat stuffing, heavy five of the Ruyi round, the voltaic day of the Green Lotus Buns, in the yuan of the Meng Lan cake, the day of wax day daylily noodles. Feast dim sum, one is more, the second is small, like the Song Emperor's birthday feast there will be double under the hump corner, honey floats crispy pressed flowers, white meat Hu cake, Taiping 饆饠 and so on more than 10 models; and "Wei Juyuan food list" has a princess red, han Gongqi, Jade Dew round, gold bells hot and so on more than 20 products. The most popular ones are more than 50 kinds of congee of Goddess of Mercy, cream of cow's medulla oblongata, soup of five flavors and wontons with minced ginger.
At this time, the Khitan rice cakes, Jin's soft fat, Western Xia's flower cakes, Mongolia's trace Luo Tuoin, Uygur's smallpox buns, Hui Hui's Ha'er tail, the female real Goryeo chestnut cake and so on in the Central Plains; at the same time, China's pasta east to Japan, Italy, Southeast Asia's Brahmins light and high noodles and the western region of the hitching post and so on have been imported into China.