Chinese Light Refreshments and Pastry
Light refreshments and pastry of great variety and meticulously made have a long history in China. The origin of Chinese pastry can be traced backed to the Neolithic Age when the stone grinder was invented to make the grinding of grain possible. During the Spring and Autumn periods, there were oil-fried pastry and steamed pastries such as honey
cake, Yishi, Shenshi (made of grounded grains of cereal crops), and junu (a ring-shaped oil-fried food).
Later, with the development of cooking utensile and kitchen ranges, Chinese pastry gradually enriched its raw materials, techniques and varieties, and many popular local light refreshments appeared.
In North China, there are dumplings, noodles, hand-pulled noodles, pancakes and steamed stuffed buns; in South China, there are shaomai, wanton, spring roll, zhongzi( pyramid-shaped glutinous rice dumpling wrapped in bamboo leaves), yuanxiao (glutinous rice dumpling with special fillings)and youtiao (deep fried dough stick).