What is Chinese Pastry? What is the difference between Chinese pastry and Chinese cooking?

Chinese pastry generally refers to pastry. Pastry is a major component of Chinese cooking, known for its long history, exquisite preparation, rich variety and variety of flavors. Pastry is a variety of grains (rice, wheat, beans, grains), meat, eggs, milk, vegetables, fruits, fish and shrimp as raw materials, and with a variety of seasonings and accessories, it is made into a blank and filling, after forming, cooking into a certain nutritional value and color, fragrance, taste, shape of the convenience food.

Chinese pastry refers to the use of traditional Chinese or modern molding techniques and mature methods to process the main ingredients and auxiliary materials of pastry to make noodles or snacks with Chinese flavor. The main tasks of a Chinese pastry chef include:

According to the requirements of different pastry varieties, flour, rice flour and other raw materials, auxiliary materials and seasonings are selected, and ingredients are proportional;

Make the filling according to the flavor of the pastry, the skin, the season, the customer's taste, etc.;

According to the different requirements of pastries, the dough is prepared by kneading, stretching, kneading and other techniques;

Different forming methods such as wrapping, rolling, pinching, cutting, cutting, and clamping are used to make the pastry into the desired shape;

Steamed noodles are made by steaming, boiling, roasting, branding, frying, frying and other cooking methods.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

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.

It is a variety of nutritious foods with good color, fragrance, taste, shape and quality made from various grains, livestock and poultry, fish, shrimp, eggs, milk, vegetables, fruits, etc., and then with a variety of condiments. Pastry is often referred to as "white case" in the Chinese food industry, and it presents a variety of dietary forms, which is not only an indispensable staple food for people, but also a supplementary food for people to adjust their tastes (such as: cakes, dough, cakes, buns, dumplings, noodles, flour, porridge, etc.).

In daily life, there are rice and noodles as the staple food of the main meal, breakfast and tea as breakfast, as a banquet for Sun Burying, as a tourist and adjusted diet pastries, snacks, as a festive or holiday gift dim sum, etc.