The baking industry in China used to be called "cake". For a long time, there is no unified definition of the so-called "pastry" in China, but the word "cake" originally refers to "rice products" and the word "point" generally refers to "dim sum". It also means "breakfast" or "snack". This is credible.

Generally speaking; "Pastry" is actually a kind of solid food with rice, flour, sugar, eggs and oil as the main raw materials, which has certain nutrition, color, fragrance, taste and shape.

The origin of the cake:

Pastry in China originated in Shang and Zhou Dynasties. It is said that when sending troops to crusade, Zhou Wang sent Mr. Wen to go out with the army. In order to reduce cooking and shorten the invasion time, Mr. Wen personally designed a strip candy cake made of caramel and fried rice flour, which was bonded together as soldiers' dry food. This can be said to be the embryonic form of China pastry.

Since then, people have imitated the candy cakes made by Master Wen Tai and improved them. After several evolutions, it gradually developed into a pastry fried with crispy skin.