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The best of Chinese pastries
China’s pastry snacks have a long history, with different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age. At that time, there were stone mills that could process flour and make powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed noodles had appeared, such as honey bait, sweet wine, glutinous rice noodles, etc. Since then, with the improvement of cooking utensils and stoves, the raw materials, preparation methods and varieties of Chinese pastry and snacks have become increasingly rich. There are many popular snacks. Such as dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. in the north; Shaomai, spring rolls, rice dumplings, dumplings, fried dough sticks, etc. in the south. In addition, various regions have evolved many snacks with strong local characteristics based on their products and folk customs. Such as:
Beijing’s Jiaoqian, honey twist, pea yellow, moxa wowo, stir-fried liver and fried belly.
Shanghai crab shell yellow, Nanxiang steamed buns, and Shaoxing chicken porridge.
Tianjin's bacai, Goubuli steamed buns, Er'eryan fried cake, boiled small fish with pastry paste, Bangchui fruit, Guifaxiang cannabis flower, and spiced donkey meat.
Taiyuan’s Castanopsis, knife-shaped noodles, pulled slices, etc.
Xi’an’s beef and mutton steamed buns and Qianzhou pot helmets, Lanzhou’s ramen and oil pot helmets.
Xinjiang’s roast mutton, roasted naan, and pilaf.
Shandong pancakes.
Jiangsu’s scallion oil roasted buns, soup dumplings, sandwich buns, and crab roe shaomai.
Zhejiang’s butter cakes, Double Ninth Festival chestnut cakes, fresh meat dumplings, shrimp fried eel noodles, and purple rice eight-treasure rice.
Anhui Laba porridge, Dajiujia, Huizhou cake, and bean curd rice.
Fujian’s oyster cakes, hand-caught noodles, spiced hoof buns, and tripod edge paste.
Taiwan’s Du Xiaoyue Danzi Noodles, Eel Noodles, and Golden Claw Rice Noodles.
Hainan’s Jian Dui and Bamboo Slip Rice.
Henan's jujube pot helmets, sugar caramel cakes, egg bags, blood tea, and chicken shred rolls.
Three delicacies tofu skin, Yunmeng fried fish noodles, hot dry noodles, and Dongpo pancakes from Hubei.
Hunan’s new rice, brain rolls, rice noodles, eight-treasure turtle and mutton soup, and fire palace stinky tofu.
Guangdong chicken cakes, preserved egg puff pastry, ice meat mille-feuille puff pastry, Cantonese moon cakes, puff pastry lotus paste buns, steamed buns, pink fruit, thin-skinned shrimp dumplings and porridge, jade rabbit dumplings, dried Steamed crab roe, shaomai, etc.
Guangxi’s big meat brown rice noodles, Guilin horse meat rice noodles, and fried mealworms.
Sichuan egg cakes, dragon noodles, glass shaomai, Dandan noodles, chicken shredded cold noodles, rice dumplings, Yibin burning noodles, husband and wife beef slices, Dengying beef, and steamed beef with steamed rice noodles.
Guizhou’s Changwang noodles, silk dolls, Yelang noodles and fish, and lotus leaf glutinous rice cakes.
Yunnan braised beef, roasted bait cubes, bridge rice noodles, etc.
In addition, there are a large number of ethnic minority specialty foods, which greatly enrich the connotation of Chinese cooking culture.
Beijing’s famous snacks
Bean Juice
Mung beans are screened, washed, soaked, ground, pulped, fermented, filtered, precipitated, boiled, etc. 9 Processed through several processes. The color is gray-green, the juice is rich and mellow, and the taste is sour and slightly sweet. Suitable for hot food, the spicy pickled shreds produced in Zuojing are served with sesame pancakes and burnt rings. It has a production history of more than a thousand years.
Related famous enterprises:
Little Wotou
Steamed from corn flour and soybean flour with white sugar and sugar-osmanthus. Golden in color, shaped like a pagoda, small and exquisite, sweet and delicate, more than 100 small steamed buns can be made from 500 grams of noodles.
Related famous companies:
Kidney bean rolls
Kidney beans are made through five processes: grinding, boiling, pressing, stuffing and cutting. . The fillings include sesame candy filling, bean paste filling, or golden cake filling to make mandarin duck filling. Melts in your mouth. It had appeared among the people in the early Qing Dynasty and became an imperial dish in the late Qing Dynasty.
Related famous enterprises:
Minced pork biscuits
It is made of hollow charcoal grilled dough. When eating, cut the biscuit into a small slit, take out the dough center, and put in the hot minced pork. Crispy on the outside and tender on the inside, with a rich aroma.
Related famous enterprises:
Exploded tripe
Fresh sheep tripe or beef tripe is cut into strips or slices according to different parts, stir-fried in boiling water, and dipped in sesame sauce, Soy sauce, vinegar, chili oil, soybean curd soup, minced coriander, chopped green onion and other seasonings. Fresh, crisp and tender, with a mellow but not greasy taste.
Related famous companies:
Fried dumplings
Can be meat or vegetarian.
After frying, the lumps will be dark yellow in color and paired with green vegetables, which are alternately yellow and green. They will taste soft but tough and have a mellow taste. It has a production history of more than 60 years.
Related famous companies:
Donkey Roll
Bean flour cake, because in the past it was sold with fried dry soybean flour cut and sprinkled on it. The top of the cake looks like bursts of loess thrown up when a donkey rolls on the spot, hence the name. It is divided into two types. One is to dip the steamed glutinous rice dough into fried soybean flour, roll it into pieces, roll it into bean filling, cut it into small pieces, and sprinkle it with white sugar to eat; the other is to mix brown sugar and cooked soybean flour. Mix evenly, roll it into steamed yellow rice dough, cut into pieces and pour brown sugar water over it before eating.
Related famous companies:
Focus rings
It is a fried food. Pay attention to the proportions of the three seasonings of salt, alkali and alum when mixing the noodles, and control the oil temperature when frying until the color is dark yellow and shiny
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