What are the best traditional pastries

Chinese confectionery refers to pastries made with traditional Chinese craftsmanship. Because of the different products and customs of different places, gradually formed different styles of local flavor, Beijing-style, Guangzhou-style, Su-style, Min-style, Yang-style style, etc., a long history, a wide range of categories. Take a look at China's top ten pastries.

1. Osmanthus cake

Osmanthus cake has a history of more than three hundred years. According to legend, in the late Ming Dynasty, Xindu County, a peddler named Liu Jixiang to glutinous rice flour, sugar and honey osmanthus flowers as raw materials made from the Han Chinese delicious pastries. It has a long history, is delicious and refreshing, easy to make, and comes in a variety of types to meet people's various needs for flavor.

2. Mung Bean Cake

Mung Bean Cake is said to be the ancient Chinese, the people in the Dragon Boat Festival, in order to seek peace and health of the body, in addition to eating zongzi, but also to drink xionghuang wine, eat mung bean cake and salted duck eggs, these three kinds of cool food, you can avoid because of summer solstice comes to the summer mattress summer of disease.

3. Cold cake

Cold cake is one of the traditional Han Chinese snacks in Beijing during the summer, sweet and sandy soft, eaten fresh and tasty. It is also a specialty of Yibin, Sichuan province, where it is made from pure rice, which is very different from ordinary rice cakes, and has a tender and smooth texture.

4. Red Bean Cake

Red Bean Cake is a Han Chinese specialty of the Jiangnan region, is a delicate series of Jiangnan snacks, light and thin as a few red leaves, you can see clearly from the translucent gelatin paste hidden in each of the red bean filling. Red bean cake belongs to the dessert snacks, diuretic regulation, hypertension regulation, edema regulation, constipation regulation.

5. Rice Cake

Rice cake is one of the traditional snack foods of the Chinese Han nationality and has a very long history. Rice cake is a sticky rice or rice flour to steam into the cake, easy to process and make, resistant to storage, eating a variety of ways, so it is very popular with the public. In the Han Dynasty, rice cakes were called "rice cake", "bait", "mochi" and so on. Yang Xiong in the Han Dynasty in the "dialect" book has been "cake" of the title, Wei Jin and North and South Dynasties has been popular.

6. Horseshoe cake

Horseshoe cake is one of the traditional Han desserts in Guangdong and Fuzhou, Fujian. The earliest horseshoe cakes were made with a few simple ingredients, and these horseshoe cakes are a symbol of ancient religious myths and miracle-type superstitions.

7. Thousand-layer cake

Thousand-layer cake, is one of the Han Chinese flavor cake snacks in Beijing. With fine flour, fat, sugar, preserved fruit, lard, alkaline noodles, Shaoxing wine and other ingredients, the cake body is fluffy, layers of rich and clear, colorful, sweet and tasty taste, suitable for hot food.

8. Hair cake

Hair cake is widely distributed in the southern region, is Longyou County, Zhejiang Province, Zhanjiang City, Guangdong Province, Maoming and Sichuan Province, Chongqing and other places of the traditional Han cuisine. Made of glutinous rice steamed, its flavor is fragrant, is a popular cake food. One of the "Longyou hair cake" for the non-heritage project production process is unique, sophisticated ingredients, the finished product is as white as jade, hole fine like a needle, smell the fresh aroma of the nose, eat the sweet but not greasy, sticky and not sticky. Its biggest feature is that it is fermented by adding an appropriate amount of glutinous rice wine during the production process, which is rich in nutrients and especially suitable for the elderly and children.

9. Yam cake

Yam cake belongs to the Chinese delicious pastry food, sweet flavor. It has the effect of strengthening the spleen and benefiting the kidneys.

10. Pea Yellow

Pea Yellow is a traditional snack in Beijing, which is a kind of seasonal delicacy in Beijing in spring and summer seasons. According to Beijing custom, on the third day of the third month of the lunar calendar to eat peas yellow. Therefore, whenever the spring pea yellow is on the market, it is supplied until the end of spring. Beijing's pea roe is divided into two kinds: palace and folk. The best peas are the flower peas from Zhangjiakou. Pea yellow originally for folk snacks, with kidney bean rolls together with the Qing Palace. Folk brown pea yellow children is a typical spring food, common in the spring temple fair.