China's top 10 traditional pastries, passed down for more than three hundred years, look at you have seen several, you have eaten a few of China's top 10 traditional pastries, inherited for more than three hundred years, look at you have seen several kinds, you have eaten a few 1, horseshoe cake 2.Osmanthus cake 3.Pea yellow 4.Poria cake 5.Begonia cake 6.Mille-feuille cake 7.Rice cake 8. Dingsheng cake 9.Cold cake 10.Mung bean cake

<h1 class="pgc-h-arrow-right" data-track="1" > 10 traditional pastries in China, passed down for more than 300 years</h1>

China has a long history, not only has a lot of traditional culture, but also the food aspect can not be ignored. There is an old Chinese saying: the people take food as the sky, which has never been doubted by anyone in ancient times, so many people hope that the food they eat every day is their favorite.

As we all know, China's food culture is very long-standing, a country's traditional food culture can even reflect the history and culture of a country, the types of food are very many, and pastries are a very important category inside, a small pastry, are also very classic and delicious, Chinese the pursuit of pastries is very unique, but also very exquisite, which also contains a lot of stories, in the pursuit of beautiful appearance at the same time is the pursuit of its inner taste, as well as the most traditional taste accumulated in history.

There are many kinds of traditional Chinese pastries, pastries originate from the court, and in ancient times, some noble concubines in the court would eat some pastries when enjoying flowers and leisure. 10 kinds of traditional Chinese pastries, each with a history of 100 years, have you eaten them?

<h1 class="pgc-h-arrow-right" data-track="42" >1, horseshoe cake</h1>

Horseshoe cake is a traditional dessert snack from Guangdong Province, Fuzhou, Fujian Province and Southern Fujian Province. Legend has it that it originated in the Tang Dynasty, when the emperor searched for various places, because the emperor liked to eat sweets, and it coincided with the ripening of water chestnuts, so the emperor ordered the use of water chestnuts to make a delicacy, sugar water mixed with water chestnut powder steamed. Water chestnut, Cantonese also known as horseshoe, hence the name. Horseshoe cake color tea yellow, translucent, can be folded but not cracked, plucked and continuous, melted in the mouth, soft and smooth and tough at the same time, refreshing and elastic teeth, the taste is extremely sweet, in the summer is a very good summer food.

Osmanthus cake is a traditional famous pastry, osmanthus cake is more than 300 years of history, osmanthus cake is sometimes seasonal, before the osmanthus cake is made in the season of osmanthus flowers, the season of wind moving osmanthus flowers, a pot of turbid wine, a plate of dim sum, there will be a kind of "mountain temple in the moon to find guizi" mood, osmanthus cake with fresh osmanthus and glutinous rice flour, sugar made. Nowadays, osmanthus can be bought at any time, and now you can eat osmanthus cake all year round, sweet taste plus a faint fragrance of osmanthus flowers, plus the taste of red beans in the middle, smooth and soft glutinous mouth sweet and not greasy, fragrant and refreshing, with a cup of tea, unique flavor.

Pea yellow is also known as pea yellow, can be said to be the most representative pastry in the hearts of many Beijingers, is the traditional snack of Beijing, pea yellow was originally a Han folk snack, generally made of small dates, commonly known as rough pea yellow, and then introduced to the court, improved by the Qing Palace royal dining room, commonly known as fine pea yellow, "Ancient Capital Food Hundred Songs" there is a poem that says: "Food has never belonged to Yanjing, pea yellow er has long been famous." The red dates are embedded in gold shavings, and ten pieces of text are bought for Huang Qiong. ” 。 Pea yellow light yellow, delicate and pure, put into the mouth, with the tip of the tongue gently sip, pea yellow immediately turned into pea puree, and then taste cool, sweet but not greasy, silky cool refreshing spleen.

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Poria cake, also known as "Fuming cake", is a traditional folk pastry in southern Fujian, in China also has a very long history, from ancient times to the present, Poria cake is not only as a casual pastry, but also a tonic, Poria cake also has the health care effect of dispelling dampness and strengthening the spleen, is a rare food supplement, young and old. Poria cake, as the name suggests, is made of poria flour and rice noodles, which is sweet in taste, soft in the mouth, and rich in toughness.

Begonia cake is the older generation of dim sum, created in the Qing Dynasty, is the Famous Pastry of Jiangnan in the Qing Dynasty, famous for its shape like a begonia flower, and gradually became one of the traditional cake snacks in Jiangnan. Mainly made of peanut flour, which is filled with bean paste, baked in a special mold, the shape of its begonia flowers, sprinkled with caramel on the surface, is coffee-colored, plus sesame seeds and red and green melon strips, and the taste is particularly sweet. Let people have a pleasing feeling without eating, so eating begonia cake is a pleasure,

<h1 class="pgc-h-arrow-right" data-track="47" >6.mille-feuille cake</h1>

Mille-feuille cake began in the early Ming Dynasty and is one of the Chinese cake snacks, except for Beijing, many places have their own mille-feuille cake, from north to south, each with its own characteristics. Mille-feuille cake is made of fine powder, flour fat, sugar, preserved fruit, pork plate oil, alkali noodles, rice wine, etc. as raw materials, the production is fine, the cake body is soft, and the most special point is that the layers are clear, each layer is layered, and will not be fused together. Colorful, but no coloring, are made of the color of the ingredients, the taste is sweet and delicious, soft and sticky, the taste is sweet and delicious, and it is suitable for hot food.

Rice cakes also have a very long history in China, as the name suggests, rice cakes are steamed with sticky rice or rice noodles, as evidenced by Jia Sixun of the Northern Wei Dynasty in the "Qi Min Zhi Shu". It is recorded that the method of making glutinous rice flour is sifted in silk, add water, honey and form a hard dough, paste dates and chestnuts on the flour ball, and wrap it in a bunch of leaves and steam it. It is more convenient to make than other traditional pastries. Rice cake taste sweet and fragrant, crispy and delicious, as well as contain the meaning of step by step and good wishes, and eat a variety of ways, is also one of the pastries that many people like, in addition, it is very resistant to storage, storage for a long time will not deteriorate,

Dingsheng cake is a traditional famous spot, belongs to the Su-style pastry, legend is that the people of Suzhou during the Southern Song Dynasty for Han Shizhong's Han family army to go out to encourage the soldiers and specially made, the cake has the word "Dingsheng", and then it is called "Dingsheng Cake". Dingsheng cake looks particularly cute, the color is a faint pink, the production method is to mix rice flour in the water mixed with a variety of flowers and vegetable juice, there are red, yellow, green, put the rice noodles into the model, press solid, the noodles are scraped flat with a knife, poured out after the steamer basket is steamed, until the cake noodles are matured and taken out, flipped on the board, with a red seal on the hot cover, the top will usually be printed with the word "Dingsheng" to take the auspicious meaning, the entrance is fragrant and sweet, with a sweet bean paste flavor.

Cold cake is a traditional snack in Yibin, Sichuan. According to the records, as early as the Guangxu period of the Qing Dynasty, the cold cakes made by the people of Shuanghe Town with grape well water were very famous, and it was recorded in the "Youdi Jisheng" of Jin Shi Du Deyu: "There are many people who come here to escape the summer and cool, and the famous snack cold cake is famous for its tenderness." Cold cake, the brown sugar water poured on it, its delicious sweet sand soft, fresh and refreshing food, silky smooth, in the hot summer put down in the refrigerator for a period of time, the refreshing taste can be described as the summer heat is the most suitable snack.

Mung bean cake, also known as dried bean cake, is one of the famous traditional specialty pastries. Legend has it that the ancient ancestors, in order to seek peace and health, would eat mung bean cake during the Dragon Boat Festival to avoid the dry and hot diseases caused by the arrival of the summer solstice. Mung bean cake according to the taste of the south, north is divided, the north is the Beijing style, the south is the Su style and Yang style, mung bean cake it is mainly made of mung beans plus glutinous rice flour, some of which will also add some date paste, the entrance is melted, sweet and delicious, the taste is very fragrant and smooth, in addition to delicious, there is a heat and detoxification effect, in the summer everyone likes to eat such cakes.