Just as Europeans love afternoon tea, the Chinese also love delicious Chinese pastries. If readers have the opportunity to travel to China, in addition to the three meals a day, don’t forget to try them, which are a pleasure for the palate and an ideal gift for family and friends.
During the Shang and Zhou dynasties (approximately 1600 BC to 256 BC), foods made from rice flour and millet were called Gao, which is similar to cake. After the Qin and Han dynasties, the wheat cultivation area expanded continuously and various types of steamed cakes and buns became popular. At the time, there were already more than a dozen types of cakes and cookies baked, steamed or fried.
In the Tang and Song dynasties, the art of cooking pastries became more refined, with great attention paid not only to flavor but also to color and shape, which resulted in the appearance of crystal cake (a type of gelatinous Chinese pastry and translucent), flower cake (a type of pastry that incorporates edible flower petals) and other types.
Tags: Chinese pastries irresistible delights
