Keywords: Chinese pastry; History; develop
I. Overview of China Pasta
Chinese pastry can also be called "dim sum" or "pastry". It is a kind of nutritious food with good color, fragrance, taste, shape and quality, which is made of various grains, livestock, fish, shrimp, eggs, milk, vegetables and fruits as main raw materials, supplemented by various condiments.
In daily life, the dietary functions of Chinese cakes are diversified-both as a staple food and as a supplementary food to adjust the taste. For example, rice and noodles are the staple food for dinner, breakfast and refreshments are available for breakfast, seats are available for banquets, cakes and snacks are available for travel and diet adjustment, and gifts and snacks are available for festivals or festivals.
Second, the development history of China pastry.
China pastry production has a long history. According to research, the germination of pastry production in China appeared in the Shang and Zhou Dynasties. By the Spring and Autumn Period and the Warring States Period, there were already varieties for growing grain, such as wheat, rice, rice, millet, millet and pockmarked seeds. There are already five grains, nine grains and a hundred grains in history books, among which wheat is divided into barley, wheat, millet, millet and rice. Grain processing technology has developed from Chu Jiu, stone mill basin and cymbal to stone mill. With the appearance of oil, condiments and the use of bronze cookers, fried and steamed cakes appeared at that time, and bronze cookers similar to fried dishes found in archaeology could be used to bake cakes.
During the Han, Wei, Jin, Southern and Northern Dynasties, cakes entered the development stage. For example, there are nearly 20 varieties of white cakes and baked cakes in Qi Yaomin's Book, and there are detailed production methods. According to historical records, wonton, spring cake and pancake also appeared at that time. During the Sui, Tang, Song and Yuan Dynasties, China cakes developed further, not only deriving many new colors from their original varieties, but also appearing a large number of new varieties. For example, there are 24 solar terms wonton "fillings with different flower shapes". Wheat products mainly include steamed buns, jiaozi, moon cakes, rolled pancakes and steamed dumplings, while rice products mainly include Yuanxiao, hemp balls and fried fruits. Bai Juyi, a poet in the Tang Dynasty, wrote a poem: "Sesame cakes are like Kyoto, with crisp and oily surfaces." It vividly describes the crisp and oily scene when the sesame cake was just baked. Su Dongpo, a poet in the Song Dynasty, wrote in his poem that "small cakes are like chewing the moon, with crisp inside and caramel outside". It can be inferred that the technology of layering cakes and adding colors to caramel had been adopted in pastry making at that time. With the combination of medicine and food, dietotherapy cakes also appeared, which are recorded in Dietotherapy Materia Medica and Dietotherapy Minister's Guide.
In the Ming and Qing Dynasties, the pastry making technology in China reached a new peak. On the one hand, the varieties of festival cakes are basically stereotyped, such as eating rice cakes and jiaozi in the Spring Festival and eating Yuanxiao on the fifteenth day of the first month. On the other hand, flavor schools have basically formed, and pasta varieties are more colorful, such as jiaozi, noodles, Lamian Noodles, pancakes and jiaozi in the north; Steamed dumplings in the south, spring rolls, zongzi, Yuanxiao, fried dough sticks. There are a lot of works on pastry, such as Tiaoding Collection, which contains more than 200 kinds of pastry making methods. With the increase of food communication between China and foreign countries, western pastry, bread, pudding and other varieties were introduced into China, and China's pastry production gradually began to incorporate western pastry technology.
Since the founding of New China, especially since the reform and opening up, traditional food categories such as Chinese cakes have developed at an unprecedented speed, and the production of cakes has gradually changed from manual production to mechanized and semi-automatic production. Pastry technology and flavor characteristics have been widely exchanged, and local flavor characteristics have been greatly integrated, which has promoted the development of pastry technology in China, and a large number of new high-quality pastry varieties have emerged that combine North-South flavor, Chinese and Western flavor and ancient and modern flavor. On the scale and level of pastry supply, it has also developed from low-grade retail snacks to medium-and high-grade specialized dim sum banquets and dim sum banquets to meet people's ever-changing dietary needs.
Third, the development trend of Chinese cakes
Today, with the progress of material civilization, cakes are closely related to people's lives and are an important part of people's daily diet. However, due to historical reasons, the production technology of Chinese pastry lacks the guidance of scientific theory, and it still can't keep up with the pace of market demand in terms of production technology, nutrition, hygiene, packaging and marketing of various varieties. Therefore, Chinese cakes must take the road of reform and innovation, pioneering and enterprising, so as to be based in China and gradually move towards the world and the future.