Traditional Culture Encyclopedia - Traditional culture - Types of cakes
Types of cakes
Eating spring cakes is one of the dietary customs of China folk beginning of spring. In some areas, beginning of spring has the custom of eating spring cakes, and Northeast China and Beijing are the most delicious. According to legend, spring cake, as a traditional snack in Chaozhou, evolved from ancient folk snacks in Chaozhou, which needs to be verified. Spring pancake is a pancake baked with flour and usually eaten with rolled vegetables.
2, sesame seed cake
Sesame cakes are popular wheaten food, and there are many varieties, such as pie, scone, Jinyun sesame cake, traditional (old) sesame cake from wen county ancient noodle restaurant, traditional sesame cake, Hugou sesame cake, fried sesame cake, crisp sesame cake, dough pile, dregs sesame cake, sugar sesame cake, dried sesame cake, dried sesame cake and fried sesame cake.
3. Wedding cake
Wedding cake, a folk wedding etiquette item in China, is a gift that the man gives back to the woman after receiving her dowry; Also as a dowry for the woman. Now it is also used in other festive occasions. There are five happy events in life: marriage, childbirth, further education, housewarming and birthday. It can be given as a gift to relatives and friends, which means "report good news but not bad news". The concept of "wedding cake" first appeared in the Three Kingdoms period. Wedding cakes are now divided into Chinese wedding cakes and western wedding cakes.
4. Silk cakes
Pancake is a kind of fine flour food developed on the basis of Lamian Noodles, which is a traditional specialty of Yantai. Noodles are golden and bright, crisp and sweet. In Su Wen Lue written by Xue in the late Qing Dynasty, the silk cakes made by Lamian Noodles in Fushan were described in detail.
5. Old Lady Cake
Granny cake is a traditional name of Chaozhou, Guangdong Province, which is made of sugar wax gourd, wheat flour, cake powder, caramel, sesame and other ingredients. Guangdong Chaozhou moon cake is the most familiar pastry, with the least materials and the simplest workmanship.
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