Dim Sum in China

Light refreshments and pastry of great variety and meticulously made have a long history in China. The origin of Chinese pastry can be traced back to the Neolithic Age when the stone grinder was invented to make the grinding of grain possible. During the Spring and Autumn periods (770-476BC), there were oil-fried pastry and steamed pastries such as honey cake,Yishi,Shenshi(made of grounded grains of cereal crops), andJunu(a ring-shaped oil-fried food).

Later, with the development of cooking utensils and kitchen wares, 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 areShaomai, spring roll,Zongzi(pyramid-shaped glutinous rice dumpling wrapped in bamboo leaves),Yuanxiao(glutinous rice dumpling with special fillings) andYoutiao(deep fried dough stick). In addition, many light refreshments with local characteristics have been created, making use of particular local products and customs. Here taking Beijing as an example.          

There are a great variety of snacks in Beijing. In addition to traditional ones, such asJiaoquan(slightly browned dough ring),Mi Mahua(honeyed twisted fried dough),Wandou Huang(pea flour cake),Ai Wowo(steamed corn bread flavored with aromatic herbs),Douzhi(a fermented Soya-bean milk),Chaogan(Quick-fried liver),Bingtanghulu(candied haws on a stick), and so on. Many other snacks have been introduced into the capital from different regions, making Beijing a place with mixture of snack foods from the north, south, east and west.  

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