The training courses that Beijing can learn pastry are: Beijing New Oriental cooking school, Beijing Tangren Food Training School and Beijing Shuxiangqing Catering Training.

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Pasta is the main part of cooking in China, which is famous for its long history, exquisite production, rich varieties and diverse tastes. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet and pockmarked seeds. They are called five, nine and one hundred. Among them, wheat can be divided into barley and wheat, as well as millet, millet, rice and so on.

Grain processing technology has developed from Chu Jiu, stone mill basin and cymbal to stone mill. With the production of oil and spices and the use of bronze cookers, fried and steamed cakes appeared at that time. Bronze cookers similar to stir-frying can be used to bake cakes.

Pasta has a wide range of contents in the diet of China people. Due to the influence of geographical environment, customs, raw materials and products, the understanding of the concept of point is also different.

Judging from the meaning of the word "pastry", it is generally considered to be a food made of powdery grains (mainly flour, rice flour, etc.). ) to temporarily satisfy hunger. In the south, it is customary to call it "dim sum", and in the north, it is customary to call it "pasta". This kind of food is generally made by hand workshops, and is generally not used as the staple food of the next meal, and is mostly eaten in the morning, afternoon or evening. From its supply form, it refers to convenience food (including breakfast, snacks and banquet snacks, etc. ) supplied by the catering industry.