What are the basic characteristics of China cakes? ! ! ! very urgent

How many kinds of cakes are there in China?

Let me tell you the specific implementation plan separately.

The basic characteristics of Chinese pastry are extensive materials, exquisite techniques, diverse tastes, exquisite shapes, timely appearance and attention to health care. The main schools are Beijing School, Su School and Guangdong School.

Features and representative works of Beijing-style cakes: 1, with rich materials. 2. There are many varieties. 3. Fine production. 4, the flavor is diverse. The representative varieties of Beijing-style cakes are: Lamian Noodles, Yipin Sesame Cake, Qingyou Cake, Du Yi Steamed Dumplings, Goubuli Steamed Bun, Qinggong Imitation Meat Minced Cake, Melaleuca Cake, Aiwowo, Pea Yellow, etc., each with its own characteristics.

Characteristics and representative works of Su-style cakes: 1, with complex styles and various 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 Suzhou-style pastry are Sanding steamed buns in Yangzhou, steamed dumplings with emerald, pastry dumplings in Suzhou, Sichuan pastry in Huai 'an, soup dumplings in Wenlou and zongzi in Jiaxing.

Features and representative works of Cantonese pastry: 1, with rich crust and diverse varieties; 2, the stuffing is wide and the taste is diverse. 3. Good at absorption and unique technology. 4. Strong seasonality and timely occurrence.

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