Represented by the Suzhou area of Jiangsu Province, the filling is mostly made of nuts and diced lard, and the fragrance is made of osmanthus and roses, and the taste is heavy and sweet. Pen? Interesting? Pavilion wWw. ｂiquge。 Info represents varieties such as Suzhou-style mooncakes and lard rice cakes. Suzhou-style pastry occupies an important position in the history of the development of traditional Chinese pastries and is one of the main traditional pastries in China. According to relevant historical data, Soviet-style pastries sprouted in the Spring and Autumn Period, originated in the Sui and Tang Dynasties, formed in the Two Song Dynasties, developed in the Ming and Qing Dynasties, and inherited, carried forward and innovated in modern times.

In the Qin Dynasty, Suzhou was the capital of Wu County, called Wu County, to the ninth year of Emperor Wen of Sui, that is, in 589 AD, Wu County was abolished and renamed Suzhou. From the Sui to the Tang Dynasty for more than 300 years, Suzhou has become a prosperous metropolis in the south of the Yangtze River due to its unique geographical advantages, fertile land, abundant products, convenient transportation, prosperous market and merchants. It is under such conditions that Suzhou's pastry industry is booming. The Sui and Tang dynasties were the origin period of Soviet-style pastries, and it was also the period when Soviet-style pastries began to flourish and develop.

In the Song Dynasty, Suzhou-style pastry has been formed as a unique traditional specialty pastry, with many varieties, and the categories have been broiled, branded, fried and steamed. In the operation process, there have been puff pastry folding, biological fermentation, pulp puff puff pastry, muffin cake kneading, filling forming, etc. And has formed a commodity production, and there are tea shops to supply.

Generations of Sao people and inkmen, while praising the beautiful scenery of Gusu, also praised the delicate and delicious Suzhou-style pastries. Famous writers and poets such as Bai Juyi, Du Fu, Su Dongpo, and Lu You all had special feelings for Soviet-style pastries. Soviet-style pastry has gradually formed one of the main gangs in China during the Song and Song dynasties.

During the Ming and Qing dynasties, the development of industry and commerce in Suzhou was in the forefront of the country, and one of the important reasons was the abundant harvest of grains and the leading agricultural production in the country. With the development of agricultural production and the commercialization of agricultural and sideline products, it has also provided a steady stream of raw materials for urban handicraft production and provided conditions for the prosperity of industry and commerce.

According to the records at that time, its famous varieties include jujube mud sesame cake, moon cake, Qiaoguo, pine cake, panxiang cake, chess cake, crispy cake, crispy cake, crispy dumpling, powder cake, horseshoe cake, ice cream, flower cake, bee cake, fruit honey cake, fat cake, cloud cake, fire cake, Dingsheng (tenon) cake, rice cake, black rice cake, three-layer jade belt cake and so on. Famous tea shops include Wang Renhe, Xiangcheng Laodafang, Wild Water Chestnut, Daoxiang Village, Guixiang Village, etc. According to incomplete statistics, the Soviet-style pastries in the Ming and Qing dynasties were divided into seven categories, including furnace goods, oil noodles, oil noodles, water woks, slice cakes, sugar goods, and printing plates, with more than 130 kinds of traditional varieties.

After the liberation, in the period of national economic recovery, the Soviet-style pastry has been restored and developed, the production scope of the Soviet-style pastry has been expanded to the vast areas of southern and northern Jiangsu, and the production methods of some varieties have been transmitted to other provinces and cities, and even abroad, the famous pine nut jujube paste sesame cake, sesame halva and other products are exported to Hong Kong and Macao, and exported to Southeast Asian countries. In particular, since the Third Plenary Session of the 11th Central Committee of the Communist Party of China, the Party Central Committee and the State Council have made a series of decisions on the development of the food industry, so that the Soviet-style pastries have been further restored, carried forward and developed, and many famous and special varieties have been restored, such as clear water rose moon cakes, exquisite 100-fruit moon cakes, white sesame pretzel moon cakes, lard and sand moon cakes, Wen dumplings (fresh meat dumplings), pine nut jujube mud sesame cakes, three-color hemp cakes, lard hibiscus crisps, lard rice cakes, Dafang cakes, pine nut yellow thousand cakes, pine nut rice maple cakes, rose white sesame halva, salt and pepper black sesame halva, four-color slice cakes, Bazhen cake and so on.

There are also traditional varieties that have been restored, such as lard and ham moon cakes, sweet cabbage lard dumplings (dried vegetable dumplings), mille-feuille crisp, scallion nectarine crisp, lard pine nut cake, three-color sandwich cake, chicken cake, steamed cake, qiaoguo, fried food, loquat stem, meat oil rice candy, sugar rice cake, hundred fruit honey cake, Dingsheng cake, pine nut cloud cake, peach kernel cloud cake, jade belt cake, salt and pepper peach cake, spiced sesame cake, fire baking cake, seal cake, etc. In recent years, many Suzhou-style pastries have won the title of high-quality food in the ministry and province, such as almond crisp, pine nut jujube paste sesame cake, refined cloud cake, Huishan puff pastry (King Kong navel), sesame halva, Bazhen cake, etc. In addition, it has reformed and innovated varieties such as puff pastry moon cakes, old and young happy slice cakes, curry dumplings, round sandwich cakes, salt and pepper cakes, bee milk cakes, moss and fruits, and date cakes.

Suzhou-style pastries are unique and unique in the selection of materials, materials, process production, flavor, seasonal varieties, production and operation, and have the reputation of "South Point". Many varieties are rich in nourishing effect, and are good for health after eating. With the improvement of the level of productivity and the increase of people's income, Suzhou-style pastries have become one of the indispensable foods for beautifying life.

Local flavors, cakes and cakes. Jiangsu is located in a subtropical climate and is one of the flower and fruit producing areas. Wu County, a suburb of Suzhou, has planted a large number of roses, osmanthus (wood flowers) and other edible flavored flowers from ancient times to the present. Suzhou-style pastries make full use of local resources, and the roses, osmanthus, orange peels, etc., which are bright in color and rich in fragrance, are pickled and processed to become the accessories for adding color and fragrance to Suzhou-style pastries.

Therefore, there are more roses and osmanthus products added to Suzhou-style pastries, and the amount added is relatively heavy. On the other hand, the water towns in the south of the Yangtze River are rich in rice and wheat, especially rice. In the selection of grain raw materials, Suzhou-style pastries are used for both rice and wheat, and in terms of products, cakes and cakes are important. Varieties with rice as the main raw material, such as pine nut yellow cake, which is soft and fine, rich in the caramel fragrance of pine nuts; Rice maple cake, fermented with wine, white and soft, rich in chewy taste; Lard hibiscus sugar, flakes fried, sizing and bonding, dry food crunchy, fat and glutinous drinking, etc.

These products have the characteristic flavor of rice products. In Soviet-style pastries, rice and wheat products each account for about 50% of the annual output of pastries. The selection of local resources, rich in local flavor, is one of the characteristics of Suzhou-style pastries.

Natural color and fragrance, safe to eat. Suzhou-style pastries do not use synthetic colors and synthetic spices, but according to the flavor and performance of the product, the corresponding kernels, pulp, peels, flowers and other accessories are selected to add natural fragrance and color. For example, there are four kinds of fillings for Dafang cake, the middle crystal of the fruit (the same below), which is natural and has the natural aroma of a variety of nuts; Rose, red, rich in rose fragrance and pine nut fragrance; mint, green, with a distinct fragrance; The bean paste is brownish-black in color and has the fragrance of red beans.

Lard rice cakes have four flavors and four colors, such as rose lard rice cakes, with roses and Jiangxi rice noodles, which are rich in rose fragrance and add red; Osmanthus lard rice cake, with osmanthus flowers, not only has the fragrance of osmanthus, but also adds a little golden yellow to the surface of the cake; mint lard rice cake, with mint powder, which has a mint flavor and adds green; Jujube paste lard rice cake, with black jujube meat, is rich in the rich flavor of jujubes, and adds brown and black. Suzhou-style pastries add natural color and aroma, not only with different flavors and beautiful colors, but also with pure taste and safe to eat.