What are the Chinese pastries? What is the difference between Chinese pastry and Chinese cooking?

There are many types of Chinese pastries, which can generally be divided into wheat flour products, such as steamed buns, steamed buns, dumplings, fritters, bread, etc. Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes, muffin cakes, etc.; Beans and bean flour products, such as mung bean cakes.

pea yellow, etc.; Multigrain and starchy products, such as small wotou, yellow rice fried cake, corn pancakes, water chestnut cakes.

Wait; Other raw materials, such as lychee wedges, potato cakes, pumpkin cakes, etc.

Types of Chinese pastries: noodles (ramen, knife-cut noodles, noodles), sweets and fried foods (cat ears, small twist flowers, sprinkles), salty fried foods (salty noodles, vegetable cakes), steamed (steamed buns, steamed buns, sugar triangles), boiled sweet pastries (glutinous rice balls, Lantern Festival, etc., slice soup), baked noodles (baked gluten, baked noodles), baked noodles (naan, steamed buns, flatbreads), cakes, porridge soups, mixed dishes, etc

Chinese noodles include steamed buns, steamed buns, dumplings, fried dough sticks and bread, as well as eight-treasure rice, glutinous rice balls, rice cakes, muffin cakes, mung bean cakes, small nest heads, corn pancakes, water chestnut cakes, pumpkin cakes, etc.

There are noodles, steamed dumplings, pot stickers, steamed buns, flower rolls, silver silk rolls, etc. in wheat products, and cake dough in rice flour products includes cold cakes, rice cakes, hair cakes, fried cakes and other varieties.

Chinese pastries include: dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. from the north; Roasted wheat, spring rolls, zongzi, round night, steamed buns, etc. in the south.

There are so many Chinese pastries that I can't count them, noodles, bread, cakes, dumplings. Meatballs, flower rolls, and hair cakes are all delicious.

I think there are a lot of bread cakes in Chinese pastries. And well, it's twist. Mooncakes. There are many styles of finger cakes, etc.

Chinese pastry chefs and Chinese cooks are both chefs, and they are all pieces that can be held after the examination, the scope of work of Chinese cooks is very wide, and the pieces held by chefs in daily life are basically Chinese cooks, and the scope of work of Chinese pastry chefs is smaller, because he is mainly based on pasta and desserts, and there are still differences between the food needed in our daily life, although both are chefs, but there are still many differences.

Chinese pastry chef and Chinese chef are different subjects in the same field, Chinese pastry chef, as the name suggests, is mainly pastry, most of them study and study snacks, pastries, noodles and noodles in various places. Chinese chef Yu Zi focuses on hot dishes from the eight major cuisines.

As the name suggests, noodles are all foods made from noodles, and Chinese cooking is all kinds of foods made by Chinese themselves.

Cooking chop sen encompasses a broader sense, and pastry generally refers only to the processing of pasta, spring key mu, and dim sum in the traditional sense.

Chinese noodles include honey bait, steamed food, grits, dumplings, noodles, ramen, pancakes, glutinous rice balls, siu mai, spring rolls, zongzi, round night, steamed buns, etc. In addition, there are Beijing's Jiaoquan, honey twist, pea yellow, Aiwowo, fried liver and belly; Shanghai's crab shell yellow, Nanxiang small long steamed buns, small Shaoxing chicken porridge, etc.

Others: Taiyuan's oak, knife-cut noodles, slices, etc.

Xi'an's beef and mutton steamed buns, Qianzhou pot helmets, ramen, oil pot helmets.

Xinjiang's roast mutton, roast naan, and pilaf.

Shandong's pancakes and wedding cakes.

Jiangsu's scallion oil roast, soup dumplings, sanding buns, crab roe roe roasted wheat.

Zhejiang's butter cake, Chongyang chestnut cake, fresh meat and brown seeds, shrimp fried eel noodles, purple rice and eight treasure rice.

Anhui's laba porridge, big rescue, Huizhou cake, bean skin rice.

Fujian's oyster cakes, hand-grabbed noodles, five-spice bundled hooves, and Dingbian paste.

Taiwan's Du Xiaoyue Danzi noodles, eel noodles, and golden claw rice noodles.

Hainan's fried dumplings and bamboo rice.

Henan's jujube pot helmets, burnt cakes, egg cloth bags, blood tea, and chicken shredded rolls. Hubei's three fresh bean skins, Yunmeng fried fish noodles, hot dry noodles, Dongpo cakes.

Hunan's new rice, cerebral marrow rolls, rice noodles, eight-treasure turtle and sheep soup, stinky tofu.

Cantonese chicken cakes, preserved egg crisps, ice meat mille-feuille cakes, moon cakes, puff pastry lotus paste buns, prickly buns, powdered fruits, thin-skinned shrimp dumplings and congee, jade rabbit dumplings, steamed crab roe roe roe and roasted wheat, etc.

Guangxi's big meat brown, Guilin horse meat rice noodles, fried mealworms.

Sichuan's egg baked cake, Longchaoshou noodles, glass roasted wheat, dandan noodles, shredded chicken cold noodles, Lai tangyuan, Yibin burning noodles.

Guizhou's intestinal noodles, silk dolls, Yelang noodles fish, lotus leaf glutinous cakes.

Yunnan's braised beef, roasted bait blocks, cross-bridge rice noodles, etc.