What are the traditional snacks in China?

There are many traditional snacks in China, all of which are classic and time-honored. China has a long history and many delicious foods.

Zhejiang specialty-Dried Plum Cookie: This kind of biscuit is crispy and stuffed with dried plums. It is salty and delicious.

Tianjin specialty-Xianghe Bobu: There are many flavors, such as Guifei cake, pine nut souffle, skillful souffle, matcha souffle, Xianghe banana souffle, Xianghe Wotou and other authentic traditional time-honored cakes with unique flavors.

Shaanxi Xi 'an Muslim Pasta Coconut Crisp: Snow-white pastry is crispy layer by layer, wrapped with full coconut stuffing, slightly sweet and fragrant, and the coconut fragrance is fresh.

Taikoo Cake, an intangible food in Shanxi: Taikoo Cake, an intangible food in Shanxi, has become an intangible food in Shanxi after several generations of inheritance.

Hangzhou specialty-mung bean cake: mung bean cake tastes delicate and melts in the mouth, even the elderly and children with bad teeth love it.

Yunnan specialty-rose flower cake: it takes three roses to make a flower cake, and the cake skin is crisp layer by layer. When eating, you can feel the rose petals blooming between your lips and teeth.

Sichuan non-legacy food-Huanglaowu peanut crisp: crisp and sweet, not sweet at all. There are peanut cakes, sunflower seeds with small twist and rice cakes, each of which is sweet and meaningful.

Shandong-Sticky bean bag: Sticky bean bag, as an old-fashioned pastry, is steamed with glutinous rice flour, red kidney beans, purple rice, chestnut, peanuts and corn. It looks crystal clear and tastes soft and fragrant.

Luxi River-Peach Crisp: Peach Crisp is deeply loved by people because of its crisp, fragrant, crisp and sweet characteristics. The entrance is crisp and fragrant, with sesame fragrance, fluffy and crisp, sweet but not greasy.

Osmanthus Jelly is a specialty of Wenzhou, made of rice flour, sesame seeds, peanuts and other ingredients through traditional and old-fashioned manual processes. It looks like an egg steamed by traditional and old-fashioned manual techniques and looks like a cake. It tastes chewy and has a faint sweet-scented osmanthus fragrance.