page_title: Chinese cuisine
section_title: Desserts and snacks
hierarchical_section_title: Chinese cuisine / Desserts and snacks
caption_attribution_description: Français&#160;: Un groupe de baozi, petits pains chinois fourrés à la viande English: A bunch of baozi, chinese buns filled with meat and/or vegetables
context_page_description: Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Overseas Chinese who have settled in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
  The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
context_section_description: Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.
  Dim sum (點心), originally means small portion of food, can refer to dessert, pastries. Later to avoid the disambiguation, tian dian (甜點) and gao dian (糕點) are used to describe desserts and pastries.
  Chinese desserts are sweet foods and dishes that are served with tea, usually during the meal, or at the end of meals in Chinese cuisine.
  Besides served as a dim sum along with tea, pastries are used for celebration of traditional festivals. The most famous one is moon cake, used to celebrate the Mid-Autumn Festival.
  A wide variety of Chinese desserts are available, mainly including steamed and boiled sweet snacks. Bing is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat flour based confections, with different stuffings including red bean paste, jujube and various of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called táng (糖)  are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed and may be made from glutinous or normal rice.
  Another cold dessert is called baobing, which is shaved ice with sweet syrup. Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts.
  Chinese dessert soups are typically sweet and served hot.
  There are also western pastries in China, like mille-feuille, crème brûlée and cheesecake, but they are generally not as popular because the Chinese preference of dessert is mildly sweet and less oily.
  Many types of street foods, which vary from region to region, can be eaten as snacks or light dinner. Prawn crackers are an often-consumed snack in Southeast China.
caption: Bāozi are steamed buns containing savory or sweet combinations of meat, vegetables, and mushrooms, traditionally associated with breakfast.
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