What's a pastry? Is it midpoint or west point?

Traditionally, Chinese pastry is an insurmountable hurdle. In the big family named "Crisp", there are not only rose crisp with skin as thin as cicada's wings, but also natural red that looks like baked steamed bread, peach crisp that looks like big biscuits, and egg tarts with foreign names-I didn't expect it? Egg tarts are crisp, too.

For a time, hard, soft, thin and thick ... look different, but they are all called "crisp". What exactly is crisp?

Literally, the word "crisp" consists of two parts. On the left is "one yuan", which symbolizes the essence extracted from animal milk. At first, it refers to fermented yogurt or milk wine, and later refers to the fat part, such as the top condensed milk skin. On the right is "Wo", which symbolizes flour. Flour and oil are only the basic raw materials for making crisps. In the book A History of the World at the Dining Table written by Masakatsu Miyazaki, a Japanese scholar, it was repeatedly mentioned that crispy food came from grassland and gradually influenced the farming society in China during the Han and Tang Dynasties. Su Shi mentioned crispness in his poems in Song Dynasty. He wrote: "It is very simple to find a monarch's home after pouring Pan Zi into the water that should not be poured." But the crispness here is different from the crispness now, more like a fried dessert, and it is probably made of sesame oil.

Grassland people live by nomadism, and the oil they use is often made from local materials, including ghee extracted from milk, goat milk, yak milk and even camel milk. However, China people soon discovered that among farm animals, only lard solidifies when it is cold, so it is easier to mix with fine flour and has better edible characteristics. Therefore, in Chinese style, cooked lard is generally crispy.

Since the Southern Song Dynasty, the practice of pastry has spread to the south of the Yangtze River with the large-scale migration of Han people. The developed scarecrow civilization in the south has contributed to the refinement of food. Suzhou and Hangzhou have gradually become the first-class romantic and wealthy places in the world, and Suzhou-style dim sum has also become famous all over the world. China's cakes have been clearly recorded since this time. When Mr. Jin Yong wrote about Duke Lushan, all kinds of exquisite snacks that Wei Xiaobao ate in Yangzhou and the palace all came from his detailed historical research.