What are the basic characteristics of China cakes? ! ! ! very urgent

How many kinds of China cakes are there?

Let me talk about the embodiment alone.

The basic characteristics of Chinese pastry are extensive materials, exquisite techniques, diverse tastes, exquisite shapes, timely appearance and attention to health care. The main schools are Beijing School, Su School and Guangdong School.

Features and representative works of Beijing-style cakes: 1, with rich materials. 2. There are many varieties. 3. Fine production. 4, the flavor is diverse. The representative varieties of Beijing-style cakes mainly include: Lamian Noodles, Yipin Sesame Cake, Clear Oil Cake, Du Yi Steamed Dumplings, Goubuli Steamed Bun, Qing Palace Imitation Minced Meat Cake, Melaleuca Cake, Aiwowo, Pea Yellow, etc., each with its own characteristics.

The characteristics and representative works of Su-style cakes are 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, natural color. The main representative varieties of Soviet-style pastry are Sanding steamed buns in Yangzhou, steamed dumplings with emerald, pastry group in Suzhou, Sichuan Electric, soup dumplings in Wenlou in Huai 'an and zongzi in Jiaxing.

Features and representative works of Cantonese pastry: 1, with rich skins and diverse varieties; 2, the stuffing is wide and the taste is diverse. 3. Good at absorption and unique technique. 4. Strong seasonality and timely occurrence.

Welcome to adopt! ! !