When you think of desserts, do you think of fancy bread in a bakery or cheesecake in a café? In fact, the strength of Chinese desserts should not be underestimated. If nothing else, the various genres of domestic pastries alone are enough to impress.
Painted/Liu Haobing
Among them, the pastries in Jiangsu, Zhejiang, Shanghai and Baotou Postal District are known for their exquisite sweetness. The scenery of Jiangsu, Zhejiang and Shanghai regions has its own characteristics, so what is the difference between pastries? What kind of pastries are local specialties? Let's take a look at it today.
01 Supai: "Flower" dim sum
Using "flowers" as a ingredient to make snacks is a "good trick" for Supai pastries.
Osmanthus flowers, roses, nuts, pork plate oil as filling, is one of the characteristics of Supai pastry. Such a combination may be a soft and delicate pine nut yellow cake, or it can be fermented with wine to make a white and soft, quite chewy rice maple cake; if the flakes are fried and sizing, it is dry and crunchy, and the fat and sticky lard hibiscus candy is drunk...
Crispy and fragrant egg yolk puff pastry. Graph/Network
Even if you don't add "flowers", the taste of caramel, the crumbs of sesame crisp candy, the lethality can not be underestimated; the crispy and fat, tender and lovely Su-style mooncakes, sweet and salty, are more famous.
02 Yang Pai: Eat "Ma Xiang"
Yangpai pastries represented by Yangzhou and Zhenjiang regions, the filling is mainly black hemp, preserves, sesame oil, naturally the flavor of hemp is prominent.
As early as the Tang Dynasty, Yangzhou improved the "Hu Cake", developed the Yangzhou Double Hemp Shortbread, and on this basis invented the crab shell yellow cake, also known as the Yellow Bridge Baked Cake.
Yellow Bridge Baked Cake. Graph/Network
Today, the styles of Yangzhou dim sum are simply innumerable. Crystal mooncakes, persimmon spring cakes, manna cakes, chrysanthemum cakes, snowflake crisps, horseshoe rolls, amber cakes, bamboo leaf cakes, loquat cakes, grape cakes, fairy rich cakes... A variety of pastries, I am afraid that I will make people who go to Yangzhou for the first time look at the eyes, and they don't know which one to try first.
Yangzhou's pastries are dazzling. Graph/Network
03 Ningpai: Crisp and sweet to the bone
Ningpai pastry is the traditional pastry represented by Ningbo, Zhejiang, the taste is mainly crisp, according to the production method can be divided into dry cakes, tide cakes, sugar goods, fried, cakes, shortbread, mooncakes, oil noodles, mixed categories; according to the business varieties can be divided into festive, seasonal, perennial three categories.
Soy crisp candy, rich soybean flavor, crispy, easily soluble, sugar-free residue, non-stick teeth. Graph/Network
Ningpai pastries not only have many kinds, but also pay attention to the materials and have a very good shape. Soft and sweet lotus silk sugar, salty and crunchy moss slices, "Three Norths" famous bean crisp candy, smooth and crisp and tender gray juice balls. ... Each dim sum has distinct characteristics, so that people will not forget it when they taste it.
04 Shanghai School: "High" hands are like clouds
To say that Shanghai cakes are inseparable from Shanghai Gaoqiao. After all, Shanghai Gaoqiao has four recognized traditional famous muffins, muffins, thin crisps, and a pinch of puff pastry.
Takahashi muffins, whose name is written on the brain door, are plainly dressed, but the taste is amazing. Graph/Network
Shanghai Takahashi muffins are completely different from the muffins drizzled with maple syrup in Western cake shops. Made of refined white powder, cooked lard, cotton sugar, red beans, osmanthus flowers as raw materials, crisp and refreshing, the puff pastry is clearly layered, and each layer is as thin as paper.
Takahashi muffins are much more gorgeous than muffins. Graph/Network
In addition to muffins, the other three are equally excellent. Takahashi muffin cake with different patterns with various fruits and roses and sugar plate oil cubes; Takahashi thin and crispy and fragrant; shaped like a hand, clear fingerprints, pine like snow flocculent, oil but not greasy, sweet and delicious pinch of crisp... All of these capture the stomachs of "carb lovers".
Who can refuse such a pastry? Graph/Network
Having said so many Jiangnan pastries, they can be large or small, soft or crispy, sweet and salty, which is the pastry that makes you fall in love at first sight?
Wen 丨 Octopus
Map editor 丨Liu Haobing
References: Ideas The Development Process and Origin of Traditional Pastries in China