China Pasta School-Draft

Chinese pastry is Chinese pastry. In China's cooking system, pastry is the general name of pasta and dim sum, and it is commonly called "noodle case" or "white case" in the catering industry.

Chinese pastry is a variety of staple foods, snacks and snacks with certain flavor characteristics, such as color, fragrance, taste, shape and quality, with flour, rice flour and miscellaneous grains powder as the main raw materials, oil, sugar and eggs as the auxiliary materials, and meat, aquatic products, vegetables and fruits as the fillings, through a series of processes such as dough mixing, stuffing (some without stuffing), molding and cooking.

There are many kinds of raw materials used for pastry making, such as flour, rice flour, sweet potato powder, corn flour, yam powder, lily powder, water chestnut powder and so on. In addition, there are many kinds of auxiliary materials, and with different proportions and different production methods, dough sheets with different textures, such as sparse, loose, cool, smooth, soft, waxy, crisp and crisp, are formed, which highlights the flavor of cakes.

Types of cakes in China

In the north, Beijing, Shandong, Shanxi, Shaanxi and other pastry schools are dominant. In the south, there are mainly pastry schools such as Yangzhou, Suzhou, Hangzhou, Guangzhou and Sichuan.

First of all, the northern flavor

1. Beijing pasta in the first good place

Beijing was the capital of Yuan, Ming and Qing dynasties. Typical varieties of Beijing-style cakes are Lamian Noodles, Unique Fried Spoon, Goubuli Steamed Bun, Minced Meat Sesame Cake, Melaleuca Cake, Pea Yellow and Aiwowo, each with its own characteristics.

2. Bold and exquisite Shandong pastry

Shandong pastry is recorded in Qi Yao Min Shu. After 1000 years' development, Shandong cakes in Qing Dynasty have become an important school of cakes in China.

The raw materials of Shandong pastry mainly include wheat flour, rice flour, yam flour, sweet potato flour, millet flour and soybean flour. With vegetarian ingredients and seasonings, there are hundreds of varieties. And the production is quite exquisite, with good shape, color and taste. For example, pancakes can be spread as thin as cicadas; The hand Lamian Noodles is as thin as a line; Steamed bread is white and soft. There are many special cakes here, such as "moon cakes" (a steamed cake) in wei county, barbecue in Linqing, Lamian Noodles in Fushan, noodles in Penglai, sesame cakes in Zhoucun and oil whirls in Jinan.

3. The ancient rhyme of Shaanxi pasta.

Shaanxi is one of the birthplaces of Chinese civilization. Shaanxi pastry was developed on the basis of pasta production in Zhou and Qin dynasties, and inherited the tradition of production technology in Han and Tang dynasties. During the prosperous Tang Dynasty, the pastry production in Chang 'an, the capital, had basically formed its own system, belonging to "northern food". Since then, due to the change of dynasties and capitals, the influence of Shaanxi pasta has declined, but it has always been an important school in northwest China.

Shaanxi pastry integrates ancient palaces, rich businessmen's official residences and folk pasta. The materials used are extremely rich, mainly wheat flour, buckwheat flour, millet flour, glutinous rice flour, beans, dates, chestnuts, persimmons, vegetables, poultry, livestock, eggs, milk and so on. With seasonings, there are hundreds of varieties. Shaanxi's "natural cake", "as big as a bowl, not limited to Fiona Fang, half thick, steamed goose stone lining, as concave and convex", has the legacy of ancient "stone cooking". Others, such as Qinchuan's straw hat pattern hemp food, Ganzhou's Guo Kui, Sanyuan's oil cake, Qishan's noodles with minced meat, Hanzhong's Huimian Noodles, and Xi 'an's beef and mutton paomo.

4. Shanxi Pastry in the Land of Sanjin

Shanxi was the land of Sanjin in ancient times and one of the birthplaces of Chinese civilization. According to textual research, Mohe Luo in the Spring and Autumn Period was unearthed in Shanxi, which is the evidence of popular pasta at that time. Even now, pasta is the staple food that people in Sanjin can't live without, and it has become one of the components of Sanjin culture.

The formation of Shanxi pasta genre is closely related to Shanxi local characteristic raw materials. For example, wheat from Fenhe River valley, sorghum from Xinzhou, naked oats from Yanbei, buckwheat from Jinzhong and Jinbei, millet from Qinzhou and adzuki beans from Lvliang are the main ingredients of cakes. There are old vinegar in Shanxi, mushrooms in Wutai Mountain, yellow flowers in Datong, peppers in Daixian County, purple garlic in Yingxian County and green onions in Jincheng.

Shanxi pasta uses a wide range of noodles, making different pasta and using different noodles. There are white flour (flour), red flour (sorghum flour), bean flour, buckwheat flour, oat flour, corn flour and so on. When making, it is single or mixed with three, with different flavors. The specific varieties are Daoxiao Noodles, Knife Dial Noodles, Choke Noodles, Lehe Noodles (River Leakage), Pick Noodles, Lamian Noodles Noodles, Wipe Noodles, Dip Tadpole Noodles, Cat Ear Noodles, etc. There are also various ways to eat, such as boiling, steaming, frying, stewing, stewing, stewing and so on. , or pouring brine, or cold salad, or dipping in seasoning, there are many kinds of patterns.

Second, the southern flavor

1. Yangzhou Pastry in Huaizuo, Du Ming

Yangzhou is a famous historical and cultural city, a prosperous place in ancient and modern times. "The spring breeze travels ten miles along Yangzhou Road", "The street is ten miles long and the streets are thoroughfares", "The night market is full of lights and blue clouds" and "I am rich and ride a crane down Yangzhou", which is a portrayal of Yangzhou's prosperity in the past. Long-standing culture, developed economy and rich products provide favorable conditions for the development of Yangzhou cakes.

Yangzhou's cakes are also famous products since ancient times. According to Suiyuan Food List, there was a pastry chef named Xiao in Yizheng, Yangzhou, who was good at making steamed bread, cakes, jiaozi and other snacks. He was small and lovely, as white as snow. At that time, the price was "better than gold". Another example is the plain noodles made of stone drums in Dinghui 'an and the cakes made by famous chefs in Yunsi, which are also well known. After innovation and continuous development, a large number of famous cakes such as Yushao Shao, Sanding Steamed Bun and Melaleuca Oil Cake have emerged, forming an important pastry school in Yangzhou.

There are quite a lot of kinds of pasta in Yangzhou, which are recorded in the books, such as Suiyuan Food List, Yangzhou Painting Boat, and Three Hundred Poems of Hanjiang River. Later generations summed up 500 kinds of Huaiyang-style pasta.

The exquisiteness of Yangzhou pastry production is also manifested in the fact that noodles pay attention to making soup topping, steamed buns pay attention to fermentation, sesame cakes pay attention to crispness, steamed buns pay attention to stuffing, and cakes pursue softness. Among them, the invention of "soup filling bag" is an important contribution of Yangzhou pastry chef.

2. Suzhou cakes in Jiangnan famous city

Suzhou is a historic city in the south of the Yangtze River. The coast of Taihu Lake, the coast of the Yangtze River and the coast of the East China Sea has a mild climate, rich products and developed food culture since ancient times.

Suzhou pastry inherits and develops the local traditional characteristics. According to historical records, Suzhou dim sum was very famous in the Tang Dynasty. In Bai Juyi's and Pi Rixiu's poems, Suzhou Zongzi is repeatedly mentioned. In The Secret of Eating Fairy Red and Eating in the Same Garden, there are Huqiu Hemp Seed Cake, Soft Fragrant Cake, Three-layer Jade Belt Cake, Green Cake and Youth League.

Among Suzhou pasta, there is a special variety of pasta-"Chuandian", which is said to have originated from boat paintings in Suzhou and Wuxi water towns. Its varieties can be divided into rice flour snacks and flour snacks, both of which are beautifully made, and the smaller flour is often made into flowers, birds, animals, fruits and vegetables. , with a realistic shape. Pasta is mostly made into small steamed dumplings, small spring rolls and some small cakes, most of which are small and exquisite. The "boat spot" can be used as tea for boating or as a banquet snack.

Suzhou cakes pay more attention to seasonality. For example, "Wuzhong Recipe" records that "Suzhou dim sum is different at any time. Soup buns and Beijing suburbs are winter foods, instant noodles in spring, jiaozi, and crab powder buns in summer.

Suzhou cakes are also famous for cakes, cakes and pastries. Suzhou cakes are mainly glutinous rice flour and japonica rice flour, with lotus seed powder, Gordon Euryale seed powder, mung bean powder and cowpea powder. Various powders are used alone or mixed in a certain proportion. Suzhou cakes are very heavy in color, taste and shape. Jiaozi and glutinous rice balls in Suzhou are exquisitely made. For example, "Green jiaozi" is as fresh and elegant as jasper. There are many kinds of cakes in Suzhou, and the most famous one is "Hemp seed cake". In addition, Suzhou's noodle making is also very fine, and it is good at making soup, brine and toppings. Maple Town Noodles and Aozao Noodles are both famous products.

3. Hangzhou Pastry in the Third Five Cities

Hangzhou is the "capital of the Three Kingdoms". There were hundreds of kinds of cakes in the Southern Song Dynasty, which had a great influence. Because of Hangzhou's beautiful scenery, prosperous business and developed food culture, cakes have always maintained a high standard.

Hangzhou cakes have their own characteristics in materials, molding methods, cooking methods, flavors and so on. The main materials used are flour, glutinous rice flour, japonica rice flour and glutinous rice. Glutinous rice flour is commonly used in water mill and glutinous rice is commonly used in ebony. Commonly used molding methods include rolling, cutting, kneading, wrapping, rolling, stacking, spreading, etc., especially good at mold molding, such as "golden balls", which are filled with rice flour balls and then pressed into molds such as peaches, apricots and ingots. Mature methods include steaming, boiling, stewing, roasting, branding, frying, frying and so on. There are salty and sweet tastes, and the pursuit of umami. There are dozens of kinds of Hangzhou cakes in Yuan Mei's Suiyuan Food List and Qiantang native Shi Hongbao's Rural Miscellaneous Poems.

In addition, Hangzhou cakes are seasonal. In spring, there are spring rolls; in Tomb-Sweeping Day, there are Ai Tangyuan; in summer, there are West Lake lotus root porridge, rock sugar lotus root soup and eight-treasure mung bean soup; in autumn, there are crab buns, osmanthus lotus root starch and Chongyang cake; and in winter, there are crisp sheep noodles.

4. Cantonese pastry with Lingnan flavor

Guangdong is located in the southeast coast of China, with mild climate, abundant rainfall and abundant products. Guangzhou has long been the political, economic and cultural center of the Pearl River Basin and the southern coastal areas, and its food culture is also quite developed. Pastry production experienced the Tang, Song, Yuan, Ming and Qing dynasties, and developed rapidly with increasing influence. In particular, in the last hundred years, some western pastry production techniques were absorbed, which objectively promoted the development of Cantonese pasta, and finally Guangdong pastry stood out and became an important pastry school.

There are many kinds of pasta in Guangdong. According to the main categories, it can be divided into long-term snacks, weekly snacks, holiday snacks, travel snacks, morning snacks, Chinese and western snacks, signature snacks, four-season snacks, table snacks and so on. In each category, according to the commonly used types of snacks and dough, colorful, colorful, diverse and countless beauty spots can be made. Among them, he is especially good at rice and rice flour products. In addition to cakes and zongzi, there are rare varieties from other places, such as fried piles, rice flowers, white cakes, powdered fruits and fried rice noodles.

Cantonese cakes have all kinds of fillings. "Guangdong New Language" said, "There are delicious foods in the world in eastern Guangdong; All the cuisines in eastern Guangdong may not be available in the world. " Stuffing includes meat, aquatic products, miscellaneous grains, vegetables, fruits, dried fruits, fruits and nuts. And the filling method is also very unique.

Guangdong's pastry method is very special. There are dozens of skins used in Guangdong cakes. Generally, the skins are soft in cool thin, and some pastry skins are specially made. For example, the skin of fenguo, "soaked in white rice for half a month, becomes white japonica rice, which is powder, moistened with pig fat, bright and thin." The skin of wonton is also very particular, it is made of whole egg liquid and flour, which is very elastic. In addition, Cantonese pastry likes to use leaves of some plants to wrap raw materials for pastry, such as "Dongguan uses fragrant, mixed fish, steamed with lotus leaves, and fragrant inside and outside, so it is called boiled rice."

In addition, Guangdong cakes have distinct seasons. Cantonese-style cakes often change according to the season, with appropriate depth and outstanding color. There are always plums, fried pancakes with silver buds, roses and so on in spring. In summer, there are horseshoe cakes, boiled duck dumplings and watermelon juice cakes. In autumn, there are crab yellow dumplings, Lipu autumn bud horns and so on. In winter, there are sausage glutinous rice chicken and sweet glutinous rice with eight treasures.

The representative varieties of Cantonese-style cakes are shrimp dumplings, barbecued pork buns, spicy cakes, e-pink fruits, lotus seeds, sweet dew cakes and lotus leaf rice.

5. Sichuan pasta in the land of abundance

Sichuan is located in the southwest of China, surrounded by mountains, with numerous rivers, mild and humid climate and abundant products, and is known as "Land of Abundance". Sichuan cakes originated from the people. Bashu people and people of all ethnic groups in southwest China have enjoyed eating all kinds of cakes and snacks since ancient times. According to "Huayang Guozhi", Buddy "planted five grains in the soil and sacrificed six animals", producing fish salt and tea honey; In Sichuan, there is a saying that "there are fish in the mountains, melons and fruits in the garden, and four generations are ripe, which is unambiguous." The condiments at that time were brine, rock salt, Sichuan pepper and "Yangpu ginger". Rich and varied grains and condiments provide a material basis for the development of Sichuan pastry. During the Tang and Song Dynasties, Sichuan pastry developed rapidly, gradually formed its own style, and many pastry appeared.

Varieties, such as "Honey Cake", "Hemp Cake" and "Hong Ling Cake", "Hemp Cake is like Kyoto, and its surface is crisp and oily." After hundreds of years of development in Yuan, Ming and Qing Dynasties, the development of Sichuan pastry gradually improved and became its own school.

Sichuan pasta has a wide range of materials and various production methods. It is good at pasta and likes rice. There are nearly dozens of kinds of noodles, noodles and noodles. Taste pays attention to salty, sweet, hemp, spicy, sour and other tastes. There are many varieties of local flavor, such as Lai Tangyuan, Dandan Noodles, Long Wonton, Zhong Dumpling, Pearl Ball, Flower Cake, Small Tangyuan, Tuoqifeng Cake, Spiced Cake and Burning Noodles.

In addition, there are Muslim cakes and many ethnic snacks such as Koreans and Tibetans. Although it has not formed a large regional system, it has already become an important part of China's cakes, and it has been integrated into major pastry schools, showing its unique charm.