The main schools of traditional Chinese confectionery are categorized as follows

The main genres of traditional Chinese confectionery are as follows:

China is a vast country with a large population and a long history of culinary culture, and the culinary cultures of various regions are interpenetrating each other while maintaining their own characteristics. China's confectionery craft originated in the Shang and Zhou Dynasties, with a history of more than 4,000 years. As a traditional Chinese delicacy, confectionery has been gradually improved and refined in the course of history, because of its delicious taste, distinctive features, exquisite appearance, thousands of gestures, exquisite selection of materials, rich in nutrients, it has become a large category of food in today's food industry, and has developed into a huge modern confectionery industry.

Beijing-style pastry school. The Peking style genre includes a variety of doughs, such as batter crust type dough, pastry type dough, cake type dough, puff pastry type dough, hard crust type dough and so on. Daoxiangcun is one of the most representative pastry brands of the Beijing-style pastry genre, and its corporate helmsman, Mr. Chi, originally studied traditional culture and history of Chinese culture, so the most important feature of the Beijing-style pastry genre is that it is very traditional Chinese culture and is full of ancient colors and aromas. She utilizes traditional Chinese elements of mold printing ? ; handmade? It covers all the 24 seasonal products; Beijing style, packaging includes traditional Chinese elements of color, combined with the penetration of ancient Chinese traditional culture.

Cantonese pastry genre. Guangdong is located in the south of the motherland, the main crop is rice, so most of the food is rice products, unlike the north of the abundance of wheat, the use of wheat flour to make all kinds of delicious pastries. However, Guangdong coast, Guangzhou as the earliest trading port, a large number of Western-style bread and pastries were imported, so the Cantonese-style pastries tend to be westernized. Canton style pastry beautiful shape, with heavy sugar light oil, thin skin and thick filling, sweet and oily flavor, pastry layered fly crisp posture.