What does Chinese pastry include?

China's cakes have a long history, different flavors and various varieties.

Flavor snacks with local characteristics

Inby, honey twist, pea yellow, Aiwowo, fried liver.

Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge.

Tianjin's Bayi cuisine, steamed stuffed buns, ear-shaped pancakes, boiled fish sticky cakes, wooden stick fruits, big twist Guifaxiang and spiced donkey meat.

The shackles of Taiyuan, Daoxiao Noodles, and films.

Xi 'an's beef and mutton bread pieces in soup, Ganzhou's Guo Kui, Lamian Noodles's and Oil Guo Kui.

Roasted mutton, roasted naan and pilaf in Xinjiang.

Shandong's pancakes

Jiangsu steamed dumplings with scallion oil, glutinous rice balls, diced buns and crab roe.

Zhejiang Crispy Cake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Eight-treasure Rice.

Laba porridge, rescue, Huizhou cake, Anhui bean skin rice.

Fujian oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste.

Taiwan Province Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried piles and bamboo rice in Hainan.

Jujube guokui, coke cake, egg package, blood tea, Henan shredded chicken roll. Hubei Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.

Hunan new rice, brain rolls, rice noodles, turtle mutton soup, stinky tofu.

Guangdong's egg cakes, preserved egg cakes, frozen meat layer cakes, moon cakes, crispy lotus seed stuffed buns, dried fruits, thin-skinned shrimp dumplings and porridge, Yu Tu jiaozi, dry steamed crab roe dumplings, etc.

Guangxi brown meat, Guilin horse meat rice noodles, fried Mi Chong.

Steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, glutinous rice balls, Yibin burning noodles.

Wang Chang noodles, silk dolls, Yelang noodles fish and lotus leaves in Guizhou.

Braised beef in Yunnan, bait pieces, rice noodles crossing the bridge, etc.

In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of cooking culture.

Beijing famous snack

Fermented beverage made of ground beans.

Mung beans are processed through 9 processes, including screening, elutriation, soaking, grinding, pulping, fermentation, powder filtration, precipitation and boiling. The color is grayish green, the juice is rich and mellow, and it tastes sour and slightly sweet. It is wise to eat hot food. Sliced spicy kimchi produced in Jing Zuo is eaten with sesame seed cake and beer. It has a production history of more than one thousand years.

Xiaowotou

Steamed corn flour, soybean, sugar and osmanthus fragrans. Golden color, shaped like a pagoda, small and exquisite, sweet and delicate, 500 grams of noodles can be made into 100 steamed buns.

Kidney bean rolls are made from kidney beans through five processes: grinding, boiling, pasting, stuffing rolling and cutting. There are sesame candy stuffing, bean paste stuffing or mandarin duck stuffing with gold cakes. Melt at the entrance. In the early Qing dynasty, it appeared among the people, and it became imperial food in the late Qing dynasty.

Minced pork sesame seed cake

Bake with a hollow charcoal fire. When eating, cut the sesame seed cake into small mouths, take out the noodles and add the hot minced meat. Crispy outside and tender inside, with rich fragrance.

Cooked lamb belly or pork belly

Cut fresh mutton tripe or beef tripe into strips or slices according to different parts, fry them in boiling water, and dip them in sesame sauce, soy sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. Fresh and crisp, mellow but not greasy.

deep-fried dough stick

Can be meat and vegetarian. The fried pimples are dark yellow in color, with green vegetables, yellow and green, soft and tough, and mellow. It has a production history of more than 60 years.

Rolling donkeys, Beijing snacks

That is, bean powder cake, because it used to sell fried dried soybeans, which were sprinkled on the cake when it was cut, just like the loess raised when the donkey rolled on the spot, hence the name. There are two kinds. One is to dip steamed glutinous rice dough in fried soybean powder, roll it into pieces, roll it into bean stuffing, cut it into small pieces, and sprinkle sugar on it to eat; The other is to mix brown sugar with cooked soybeans, roll them in steamed yellow rice balls, cut them into pieces, and pour brown sugar water on them to eat.

Shumai

The skin of steamed dumplings in Beijing is as thin as paper, surrounded by wrinkled lace skin, the stuffing is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, there are also steamed dumplings with crab meat and jade, which change with the seasons. Generally, pork is the main ingredient, with Chinese cabbage, leek, fennel, pumpkin, green onion, zucchini and so on. It's made by a restaurant in the capital.

Imitation pea yellow

Beans are ground, boiled, fried in sugar, coagulated and cut into pieces. Orange color, delicate and sweet, cool and delicious. It was originally made for Qing Palace Restaurant.

Steamed cake/steamed bread with sweet stuffing made of glutinous rice

Soak glutinous rice thoroughly, steam, mash, air-cool, divide, and wrap sesame seeds, walnuts, melon seeds, green plums, golden cakes, sugar and other fillings. Soft and elastic, crisp and sweet, cool and delicious. It was made in the Yuan Dynasty.

Pastry function

The concept of functional noodles

The human requirement for food is to eat well first, and then eat well. When these two requirements are met, we hope that the food we eat can promote our health, so functional food appears.

According to modern scientific research, food has three functions:

One is the nutritional function, which is used to provide various nutrients needed by the human body; Second, sensory function, to meet people's different preferences and requirements; The third is the physiological regulation function. Functional food refers to food that not only has nutrition (primary function) and sensory function (secondary function), but also has physiological function (tertiary function).

According to the above, functional cakes can be defined as: "In addition to the nutritional and sensory functions (color, fragrance, taste and shape) that ordinary cakes have, they also have the function of regulating human physiological activities that ordinary cakes do not have or emphasize."

At the same time, as a functional cake, it should also meet the following requirements: (1) It is processed from the materials or ingredients used in ordinary cakes and ingested in the usual form and method; Relevant adjustment functions shall be marked; Containing functional factors (or effective components) with clear chemical structure; Functional factors exist stably in noodles; Effective after oral administration; High security; As a pastry, it is accepted by consumers.

Accordingly, cakes made by adding non-cake raw materials or non-cake ingredients (such as various Chinese herbal medicines and liquid medicine ingredients) do not belong to the category of functional cakes.