The basic characteristics of Chinese pastry are extensive materials, exquisite techniques, diverse tastes, exquisite shapes, timely appearance and attention to health care. The main schools are Beijing School, Su School and Guangdong School.

Characteristics and representative works of Beijing pastry;

1, rich in material. 2. There are many varieties. 3. Fine production. 4, the flavor is diverse. The representative varieties of Beijing-style cakes mainly include: Lamian Noodles, Yipin Sesame Cake, Clear Oil Cake, Du Yi Steamed Dumplings, Goubuli Steamed Bun, Qing Palace Imitation Minced Meat Cake, Melaleuca Cake, Aiwowo, and Pea Yellow. , all have their own characteristics.

Characteristics and representative works of Soviet-style cakes;

1, with complex styles and various types. 2. Exquisite techniques and exquisite production. 3. Strict material selection and strong seasonality. 4, make good use of raw materials, natural color. The main representative varieties of Soviet-style pastry are Sanding steamed buns in Yangzhou, steamed dumplings with emerald, pastry group in Suzhou, Sichuan Electric, soup dumplings in Wenlou in Huai 'an and zongzi in Jiaxing.

Characteristics and representative works of Cantonese pastry;

1, rich in skins and varieties 2, wide in fillings and diverse in tastes. 3. Good at absorption and unique technique. 4. Strong seasonality and timely occurrence.