Ten traditional pastries in China / 中国十大传统糕点

Chinese pastries refer to pastries made in Chinese traditional crafts. Because of the different local products and customs, there are gradually different styles of local flavor, such as Beijing style, Cantonese style, Suzhou style, Fujian style and Yangyang style. Take a look at the ten big pastries in China.

1.A thousand layers of cake
Thousand layers cake is one of the Hans flavored cakes in Beijing area. To powder, fertilizer, sugar, fruit, pig suet, alkali, alcohol as raw material, paste, soft, rich layers of clear, colorful, taste sweet and delicious, suitable for hot food.

2.Osmanthus Jelly
The laurel cake has a history of more than 300 years. It is said that in the late Ming Dynasty, the county town of Xindu has a hawker called Liu Jixiang, which is made of glutinous rice flour, sugar and honey osmanthus. Long history, tasty and refreshing, simple practice, variety, to meet the needs of people for the taste.

3.Bean paste cake
The mung bean cake is passed on as the ancient Chinese people, in the Dragon Boat Festival, in order to seek physical safety and health, besides eating zongzi, it also drinks three kinds of cool food, such as Xionghuang wine, mung bean cake and salted duck egg, which can avoid the disease of summer and summer coming.

4.Cool cake
Cool cake is one of the Beijing area during the summer months of Han traditional name, sweet and soft sand, fresh and delicious food. In addition, too is Sichuan Yibin a special snack, the pure rice cake made with ordinary rice pastry making different taste, fresh and refreshing, Cecil smooth.

5.Red Bean Cake
The red bean cake is the Han nationality characteristic cake in the south of the Yangtze River. It is a delicate series of Jiangnan dim sum. It is as thin as a few red leaves. It can clearly see every red bean stuffing hidden in the semi transparent paste. Red bean cake is a dessert dessert, diuresis conditioning, high blood pressure conditioning, edema conditioning, constipation conditioning.

6.Rice
Rice is one of the China Han traditional snack food, has a long history. Is the viscosity of the rice cakes or Rice noodles to steamed cake, easy manufacture, storage, cooking methods, so it is very popular. The Han Dynasty to have "rice rice cake", "bait", "Ci" and other names. In the Han Dynasty, Yang Xiong had a title of "cake" in the book of dialects, which was popular in the Wei, Jin, and Northern and Southern Dynasties.

7.Horseshoe cake
Horseshoe cake is one of the traditional cuisines of Guangdong, Fujian Han dessert in Fuzhou area. The earliest horseshoe cake was made of a few simple materials, which are the symbols of ancient religious myths and miraculous superstitions.

8.Fagao
Fagao is widely distributed in the south area, Zhejiang County of Longyou Province, Guangdong city of Zhanjiang Province, Maoming and Sichuan Province, Chongqing city and other places of the Han nationality traditional delicacy. Made of steamed glutinous rice, it is a kind of popular cake food. The "Longyou cake" for the non heritage project unique production process, exquisite ingredients, refined white jade color, Kong Xi like delicious needle, smell fresh smelling, sweet but not greasy, waxy and non stick. Its biggest feature is the addition of a proper amount of glutinous rice wine in the process of production, which is rich in nutrition, especially for the elderly and children.

9.Yam Cake
Yam Cake belongs to Chinese delicacy and pastry food, which tastes sweet and sweet. It has the function of invigorating the spleen and benefiting the kidney.

10.Pea yellow
Pea yellow is a traditional snack in Beijing. It is a good time for spring and summer season in Beijing. According to the custom of Beijing, the pea yellow is to be eaten in the 3th day of the third month of the Chinese lunar calendar. So every spring pea yellow is on the market and is always available to the end of spring. There are two kinds of pea yellow court and folk in Beijing. Peas are the best peas produced in Zhangjiakou. Pea originally folk snacks, together with Kidney Bean Rolls into the palace. Folk brown yellow pea cake is a typical food common in spring, spring temple.

中式糕点指的是用中国传统工艺加工制作的糕点。因各地物产和风俗习惯不同，逐渐形成不同风格的地方风味，有京式、广式、苏式、闽式、扬式等样式，历史悠久，品类繁多。一起来看看中国十大糕点。

1.千层糕
千层糕，是北京地区的汉族风味糕类小吃之一。以精粉，面肥、白糖、果脯、猪板油、碱面、绍酒等为原料，糕体松软，层次丰富清晰，色彩缤纷，味道香甜可口，宜热食。

2.桂花糕
桂花糕已有三百多年历史。相传，在明朝末年，新都县城有个叫刘吉祥的小贩以糯米粉、糖和蜜桂花为原料制作而成的汉族美味糕点。历史悠久，美味爽口，做法简单，种类多种多样，满足人们对于味道的各种需求。

3.绿豆糕
绿豆糕相传为中国古代，人民在端午节时，为寻求身体平安健康，除了吃粽子外，还要喝雄黄酒、吃绿豆糕和咸鸭蛋这三种凉性食物，可以避免因为夏至到来所带来的褥夏的疾病。

4.凉糕
凉糕是北京地区夏令时节汉族传统名点之一，香甜沙软，食之清爽可口。另外，凉糕也是四川宜宾的一款特色小吃，其用纯大米制作的凉糕与普通大米制作的糕点截然不同，口感上鲜嫩爽口，丝丝顺滑。

5.红豆糕
红豆糕是江南地区汉族特色点心，是精致的江南点心系列，轻薄得如同几片红叶，可以从半透明的凝膏中清晰地看见暗藏其中的每一颗红豆馅料。红豆糕属于甜品点心，利尿调理，高血压调理，水肿调理，便秘调理。

6.米糕
米糕，是中国汉族传统小吃食品之一，拥有很悠久的历史。米糕是用黏性大的米或米粉来蒸成的糕，加工制作方便，耐贮藏，食用方法多样，所以很受大众欢迎。汉朝对米糕就有“稻饼”、“饵”、“糍”等多种称呼。汉代的扬雄在《方言》一书中就已有“糕”的称谓，魏晋南北朝时已流行。

7.马蹄糕
马蹄糕是广东、福建福州地区的汉族传统甜点名吃之一。最早的马蹄糕是用几样简单的材料做出来的，这些马蹄糕是古老宗教神话与奇迹式迷信的象征。

8.发糕
发糕广泛分布于南方地区，是浙江省龙游县，广东省湛江市，茂名及四川省、重庆市等地的汉族传统美食。以糯米蒸煮制成，其味清香，是一种大众化的饼类食物。其中“龙游发糕”为非遗产项目制作工艺独特，配料考究，成品色泽洁白如玉、孔细似针、闻之鲜香扑鼻、食之甜而不腻、糯而不粘。其最大的特色是在制作过程中加入适量糯米酒发酵而成，营养丰富，尤其适合老年人、儿童食用。

9.山药糕
山药糕属于中国美味糕点类食品，味道香甜。有健脾益肾的功效。

10.豌豆黄
豌豆黄是北京传统小吃，是北京春夏季节一种应时佳品。按北京习俗，农历三月初三要吃豌豆黄。因此每当春季豌豆黄就上市，一直供应到春末。北京的豌豆黄分宫廷和民间两种。豌豆以张家口出产的花豌豆最好。豌豆黄原为民间小吃，同芸豆卷一起传入清宫。民间的糙豌豆黄儿是典型的春令食品，常见于春季庙会上。

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