What are the representative varieties of Beijing-style pastry?

1. Little knowledge of Beijing-style pastry

Little knowledge of Beijing-style pastry 1. Talk about the general situation of Beijing-style pastry

There are several kinds of China-style pastry.

The basic characteristics of Chinese-style pastry are extensive materials, exquisite techniques, diverse tastes, exquisite modeling, timely emergence and attention to health care. The main schools are Beijing-style, Soviet-style and Cantonese-style.

The characteristics and representative works of Beijing-style pastry are as follows: 1. Rich materials. 2. There are many varieties. 3. Fine production. 4, the flavor is diverse. The representative varieties of Beijing-style pastry mainly include: pulled noodles, Yipin sesame seed cake, clear oil cake, steamed dumplings in Duyi, Goubuli's steamed stuffed bun, Qing Palace imitation meal minced meat sesame cake, Melaleuca cake, Aiwowo, pea yellow and so on, all of which have their own characteristics.

The characteristics and representative works of Su-style pastry: 1. The style is complex and there are many varieties. 2, exquisite techniques and exquisite production. 3. Strict material selection and strong seasonality. 4, make good use of raw materials, and the color is natural. The main representative varieties of Su-style pastry are Sandingbaozi in Yangzhou, Emerald steamed dumplings, Suzhou's pastry group, Chuandian, Wenlou soup packets in Huai 'an and Zongzi in Jiaxing.

Characteristics and representative works of Cantonese pastry: 1. Rich crust and varieties; 2. Wide stuffing and diverse tastes. 3. Good at absorption and unique techniques. 4. Strong seasonality and timely occurrence.

2. The four major foods of Beijing-style pastry are

also known as northern-style cakes, represented by Beijing.

Beijing-style cakes, with a long history, various categories and different tastes, are characterized by heavy oil, light sugar, crisp and soft, pure sweet and salty taste. Representative varieties include Beijing Eight Pieces and red and white moon cakes.

Among them, Beijing Eight Pieces are divided into big eight pieces, small eight pieces and fine eight pieces. Eight pieces are made of eight kinds of stuffing, such as hawthorn, rose, green plum, white sugar, red bean paste, jujube paste, salt and pepper, raisins, etc., wrapped with edible oil noodles, and carefully baked in various patterns of impressions.

The shapes are kidney-shaped, drum-shaped, bergamot-shaped, bat-shaped, peach-shaped, pomegranate-shaped and so on. It is crisp and palatable, with pure fragrance.

Specially made of eight pieces, the fine layers are even, the stuffing is soft and sandy, and the fruit material is pure and thick. There are also eight kinds of shapes, such as three immortals, silver ingots, sweet-scented osmanthus, happiness, fortune, longevity and peach-loving, which are high-quality products in Beijing-style cakes.

3. What are the main characteristics of Beijing-style pasta?

Beijing-style pasta is mainly made of flour, and it is especially good at making pasta. It has its own unique features, and it is called the pulled noodles, sliced noodles, knife noodles and fish noodles of the four major pasta. It is not only skillful in making, but also smooth and tender in taste, which is loved by the broad masses of people.

Beijing-style snacks and snacks are also very colorful. In terms of stuffing products, the meat stuffing is mostly filled with water, with onions, ginger, yellow sauce, monosodium glutamate, sesame oil and so on. It tastes fresh, salty and fragrant, soft and tender, and has a unique flavor.

(1) Rich materials. The main ingredients of Beijing-style pastry are wheat, rice, beans, millet, millet, eggs, milk, fruits, vegetables, potatoes, etc., plus ingredients and seasonings, the materials can reach hundreds.

Due to the abundant wheat in the north and the factors of eating habits, the overall materials used are wheat flour. (2) There are many varieties.

There are many varieties of Beijing-style pasta, including pulled noodles, Daoxiao Noodles noodles, knife noodles and fish-picking noodles, which are called the "four major pasta dishes" in Shanxi, as well as various Beijing snacks. Each kind of noodle can be divided into several varieties.

For example, in Yangmi people's "Du Men Zhu Zhi Ci" during the Qianlong period, it was written: "The three big moneys sell flowers well, and the ghost legs are noisy when cutting cakes. A bowl of sweet porridge in the morning, only to eat tea soup and tea.

there are many ears in the cake with preserved fruit residue, and the baked sesame seed cake is aiwowo. I just bought a fork on fire, and I heard that hard noodles are called cakes.

The plates are full of cooked wonton, and the dumplings are made of new powder ... the fruit filling should be filled with sand ... the noodles with three delicacies should be soup-wide ". It fully reflects the rich variety and rich cultural background of Beijing-style pastry.

(3) Fine production. The production of Beijing-style pastry is exquisite, which is mainly manifested in exquisite materials, good pasta making, exquisite topping and stuffing, and diversified molding and ripening methods.

The stuffing of Beijing-style pastry pays attention to freshness, fragrance and sweetness, and the meat flame is often filled with water, and onion, ginger, yellow sauce and sesame oil are often used as seasoning materials, forming a unique flavor in northern China. For example, the "dog ignores" steamed stuffed bun in Tianjin is to add bone soup, and later generations of chopped green onion and sesame oil are evenly mixed to make it mellow, tender and palatable, fat but not greasy.

For example, "a nest of silk cake with clear oil" is first stretched as thin as a thread, and then rolled into "a nest of silk cake with clear oil": Poria cakes are as thin as paper; The pancake is as thin as a cicada's wing, which fully reflects the unique skills of Beijing-style pastry making. (4) Various flavors.

Beijing-style pastry has Han flavor, imitation food flavor, Mongolian flavor, * * * flavor and Manchu flavor, and ethnic flavor blends with each other to form a new flavor.

4. Tell me about the general situation of Beijing-style pastry

The basic characteristics of several kinds of Chinese-style pastry in China are extensive materials, exquisite techniques, diverse tastes, exquisite modeling, timely emergence and attention to health care.

The main schools are Beijing-style pastry, Soviet-style pastry and Cantonese-style pastry. The characteristics and representative works are as follows: 1. 2. There are many varieties.

3, the production is fine. 4, the flavor is diverse.

The representative varieties of Beijing-style pastry mainly include: pulled noodles, first-class sesame cakes, clear oil cakes, steamed buns from steamed dumplings and Goubuli in Duyi, sesame cakes with minced meat as imitation food in Qing Palace, thousand-layer cakes, Aiwowo and pea yellow, all of which have their own characteristics. Characteristics and representative works of Soviet-style pastry: 1. Complex style and various varieties.

2. exquisite technique and exquisite production. 3. Strict material selection and strong seasonality.

4, make good use of raw materials, natural color and fragrance. The main representative varieties of Su-style pastry are Sandingbaozi in Yangzhou, Emerald steamed dumplings, Suzhou's pastry group, Chuandian, Wenlou soup packets in Huai 'an and Zongzi in Jiaxing.

Characteristics and representative works of Cantonese pastry: 1. Rich crust and varieties; 2. Wide stuffing and diverse tastes. 3. Good at absorption and unique techniques.

4. Strong seasonality and frequent response.