The History and Culture of Desserts in China

There are sweets, cakes and sweet soup in China.

China's records of sweets can be traced back to the pre-Qin period. During this period, with the popularization of iron farm tools and Niu Geng method, the level of productivity has further developed, and more people have the conditions to meet the most basic satiety needs and have the energy to develop more cookers, seasonings and cooking methods. On this basis, sweets developed.

China has a long history and a wide variety of sweets. Before the Song Dynasty, sweet food formed a pattern of "northerners like sweetness" in the region, and then gradually evolved into "high sweetness in the East and low sweetness in the West". In the Qing Dynasty, Beijing, Shandong, Heilongjiang, Jiangsu, Zhejiang, Fujian, Guangdong, Hunan, Hubei, Sichuan, Yunnan and other places had outstanding sweet eating performance.

In fact, three levels of sweet zones were formed in modern China, namely, severe sweet zones in the middle and lower reaches of the Yangtze River and the southeast coast, moderate sweet zones in the north and mild sweet zones in the middle and upper reaches of the Yangtze River, showing a distribution trend of "high in the east and low in the west" or "sweet in the east and salty in the north".

From the natural environment and social and cultural factors, the formation and change of sweet food distribution pattern is obviously related to the distribution of sugar crops, regional climate and humidity, and regional economic development level. The changes in the pattern of eating sweets in the past two thousand years have a considerable relationship with the eastward shift of China's political, economic and cultural centers of gravity, which often coincides with the economic and cultural centers of gravity.

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Traditional dessert culture in Paris, France

The city of Paris has not changed for 300 years. In this city, you can not only enjoy the museum buildings with a long history, but also taste the fine craftsmanship that has been passed down for a hundred years. These sweet shops on the corner belong to the true romantic taste of Parisians.

Madeleine is probably the most literary of all desserts, and the great writer Pruslin once praised this cake in the most wonderful language in "Memories of Time Past". It is said that he was named after Madeleine, a female chef whose golden color and shell shape are one of the representatives of French desserts. Madeleine's sweetness is on the high side, so it must be matched with light black tea to reflect its unique charm.

The original recipe of almond cake can be traced back to the Italian Renaissance. The original almond cake was just an ordinary almond protein cake. Until later, Paris dessert chef Lauduri appeared and added cream stuffing and jam to the protein cake. Since then, colorful protein almond cookies have become famous.

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