Traditional Chinese Pastries: An Introduction to Specialty Chinese Cakes and Pastries.

Characteristic pastries are made primarily from ingredients such as flour or rice flour, sugar, fats, eggs, and dairy products, supplemented with various fillings, seasonings, and other auxiliary ingredients. They are initially shaped and then processed through methods such as steaming, baking, frying, or stir-frying. There is a wide variety of pastries, with numerous styles totaling about 3,000 types.

Jujube and Donkey Roll

Donkey Roll

Origin: Beijing, Tianjin

Main ingredients: Soybean flour, glutinous rice flour

Auxiliary ingredients: Starch, honey, salad oil, water, red bean paste, osmanthus

Flavor: Fragrant bean paste, sweet, soft and smooth

Nutritional value: Rich in mineral elements, enhances immunity, calms the mind and relieves irritability

Shaoxing Fragrant Cake

Origin: Shaoxing, Zhejiang

Main ingredients: Japonica rice

Auxiliary ingredients: Clove, cardamom, angelica, white sugar, spices

Flavor: Sweet or salt and pepper

Nutritional value: Strengthens the spleen and nourishes the stomach, replenishes essence and sharpens the mind, improves hearing and vision, relieves vexation and quenches thirst

Mung Bean Cake

Mung Bean Cake

Origin: Beijing, Weifang, Suzhou, Chaozhou

Main ingredients: Mung bean flour, pea flour

Auxiliary ingredients: Honey, cream, sugar, rapeseed oil, lard, edible yellow pigment

Flavor: Sweet, neat, dense, soft

Nutritional value: A summer snack, cooling and detoxifying, promotes urination and improves vision

Crystal Osmanthus Cake

Osmanthus Cake

Origin: Guangxi, Xianning, Nanjing, Xiayang, Shanghai

Main ingredients: Glutinous rice flour, sugar, honeyed osmanthus

Auxiliary ingredients: Cooked oil, cooked powder, sugar syrup, water

Flavor: Sweet and delicious, delicate and smooth, with a fresh osmanthus fragrance

Nutritional value: Contains protein, carbohydrates, vitamins, etc., and can replenish qi and strengthen the middle energizer