Who knows the origin, history, characteristics and development of Fujian-style pastries? Asking experts for help, thank you

Fujian and Taiwan Pastries Fujian is located in the southeast of my country, with a subtropical climate, the sea to the east, and mountainous forests inland. It is rich in seafood, delicacies, fruits, rice, vegetables, etc. Fujian food culture also has a long history and is rich in local characteristics. Fujian noodles have been recorded in the Tang and Song Dynasties at the latest. For example, "Min Zhongji" says: "Fujian people use glutinous rice to make wine, and the rest is kneaded into flour. When they are old, they regard it as dumplings, rice dumplings, rice cakes, and cakes." In the Qing Dynasty, Fujian's pastries developed faster, and many famous products appeared in various places, such as Fuzhou's guo, rice dumplings, and cakes, Quanzhou's spring cakes, rice balls, meat rice dumplings, and cakes, and Zhangzhou's "Baicao Hemi" Cooked rice cakes and hand-caught noodles, Xiamen’s sweet cakes, taro paste, fried rice noodles, soup dumplings, rice dumplings, Southern Fujian’s Shuangrun cakes, rice-burnt rice cakes, etc. Among these noodles, the most prominent local flavor is Kueh. The raw material is a dry slurry made by grinding glutinous rice with water, which can then be mixed with sweet potato powder, soybean powder, etc. (it can also be mixed with partially cooked glutinous rice flour paste), add lard, knead evenly, make the outer skin, then stuff the filling, steam or Eat after frying. They come in various shapes, with various fillings (but mostly desserts), and with different flavors. Taro puree is also very unique. It is made by peeling and peeling betel nut taro, cutting it into pieces, steaming it, then pounding it into a puree shape, removing the tendons, then putting it in a bowl, adding an appropriate amount of sugar, lard, and water. Steamed until extremely hot and topped with hot lard. The taro noodles can also be covered with jujube paste, melon seeds, preserved fruits, etc. The representative product of taro paste is "Tai Chi taro paste", which is named after nuts and preserved fruits arranged into a Tai Chi diagram. In comparison, Fujian's rice noodle pastry production is more outstanding.

Fujian is surrounded by mountains and sea, and is rich in products. Bamboo shoots, mushrooms, white fungus, lotus seeds, and delicacies such as fish, shrimp, snails, clams, oysters, etc. are abundant; rice, vegetables, fruits and other crops are always available. Famous chefs in the past have used this unique resource to make a wide variety of snacks with different flavors.

Fujian-style pastry has a long history. According to "Minzhong Ji" written by Lin You in the Tang Dynasty, "Fujian people make wine with glutinous rice and knead the rest into powder. When they are old, they think it is a type of rice dumpling cake." Qing Dynasty "Fujian Miscellaneous Notes" written by Shi Hongbao also records: "Fuzhou custom regards the 29th day of the first lunar month as Yaojiu, and people cook porridge with various fruits to feed each other." "The night before the east arrival, there were long tables in the hall, incense and candles were lit, and men and women sat around. Making dough balls is called rolling them into balls. Once they are offered to gods and ancestors, they are also given as gifts to relatives and friends. They communicate with each other, paint baskets and lacquer boxes, and intersect them in the Tao." The grand snack scene is evident. With the progress of society and economic prosperity, the production skills of Fujian pastry have reached a high level.

Fujian-style pastry has the following characteristics:

(1) Mainly rice flour products, the glutinous rice is first ground, drained, and then added with oil, sugar, etc. using different techniques Made into various pastries.

(2) Seafood noodles are another important part of Fujian noodles.

(3) Some pastry varieties using wheat, beans, and potatoes as raw materials have unique processing techniques and flavors.

(4) It is famous for its exquisite use of ingredients, fine production and good use of seasonings.

The classification of pastry foods is as follows:

★Water-modified dough products: (1) Hand-caught noodles (2) Fried noodles

☆Puff dough products: (1) Leek box

★Rice and rice flour dough products: (1) Double cake tender (2) Oyster cake (3) Scallion pancake

(4) Scallion pancake ( guo) (5) Horse eggs

(6) Qianye cake.

★ Grains and other dough products (1) Arrowroot buns (2) Taro buns