Research On The Geography Of Chinese Pastry In The Qing Dynasty

The pastry has always occupied a unique and important position in the Chinese diet.After more than 3,000 years of development,the pastry production has been widely distributed throughout China.Because of the accumulation of previous generations and social change,the Qing Dynasty pastry reached the peak of the development of ancient Chinese,and formed obvious regional differences.This paper aims to expound the production and development of pastries in the ancient times,especially in the Qing Dynasty.It mainly discusses the spatial distribution characteristics and rules of Chinese pastries in the Qing Dynasty,and explores its causes.On the basis of literature review,this paper made a statistical analysis of the data of pastries in various provinces in the Qing Dynasty from three dimensions,production methods and tastes,and presented the regional differences of the pastries obtained by statistics in the form of maps.At the same time,comparing the regional differentiation of pastries in the Qing Dynasty with the traditional categories of pastries to reclassify the style of pastries in the Qing Dynasty.The straight matter is divided into five chapters.The first chapter introduces the production and development of pastry before the Qing Dynasty,from the origin of pastry in pre-Qin period,to the development of pastry in Wei,Jin and Southern and Northern Dynasties,and have achieved a significant development in Sui and Tang dynasties.When it comes to the Song Dynasty,the pastry industry is booming.After the stagnation in the Yuan Dynasty,pastries return to development and carry forward the strengths of previous generations in the Ming Dynasty.The second chapter describes the production and development of pastries in the Qing Dynasty from the aspects of making,western influence,festival application and industry development,and discusses the regional differentiation of pastries thought by Qing people.The third chapter classifies and statistics the ingredients,making methods and taste types of pastries in different provinces in the Qing Dynasty,and makes maps to explore the characteristics of pastries in different regions and the distribution rules of various pastries.The fourth chapter compares the influence range and characteristics of the traditional pastry category with those in the corresponding regions in the Qing Dynasty classics,and reclassifies the pastry category of the Qing Dynasty based on the statistics of the pastry classification in different provinces.The fifth chapter explores the reasons for the geographical differentiation of pastries in the Qing Dynasty from the aspects of natural factors and cultural factors.According to the statistics,the regional differentiation of pastry in the Qing Dynasty has the following characteristics: comprehensive pastry species quantity,raw materials,production methods and taste type,Chinese pastry in the Qing Dynasty can be divided into the rich areas including the north China plain,the eastern coastal region and Sichuan province,the transition region including Manchuria,Inner Mongolia,Henan,Anhui,Hubei,Hunan,Jiangxi,Fujian and Shaanxi provinces,and the deficient areas included in the southwest,northwest and Taiwan province;The proportion and quantity of single type pastry in some provinces are higher than those in surrounding provinces and regions with the same level.Such as Zhejiang province has more egg cake and cream cake,Jiangsu province,Shanxi Province and Henan province have more pastry made of fruit,Guangdong province has more pastry made of vegetable,Sichuan province has more pastry made of flower,and there are more soy products in Manchuria region,more fried products in Henan,Sichuan and Shaanxi,and more stewing pastry in Zhejiang and Jiangsu;Rice and flour in food materials are significantly positively correlated with steaming and baking in production methods.The frequency of rice materials used in the south is higher than that in the north,and the proportion of steamed cakes is also higher than that in the north.In the north,there are more wheat and flour products and a higher proportion of baked pastry.The characteristics of pastries in different regions in the Qing Dynasty not only did not conform to the traditional pastry styles of corresponding regions to a large extent,but also differed greatly in the richness of varieties.According to the statistical results,the Qing Dynasty cakes should be reclassified into Yan style pastries,Zhejiang style pastries,Su style pastries,Central Plains pastries,Manchuria style pastries,Shandong style pastries,Canton style pastries and Sichuan style pastries.The author believes that the geographical differentiation of pastries in the Qing Dynasty is the result of the comprehensive action of natural and human factors.The natural geographical environment not only determines the basis of pastry ingredients,but also affects the choice of pastry making methods.The degree of economic development determines the variety and quality of the pastry.The development of pastries and the development of local economy form a virtuous cycle.At the same time,the local food culture also affects the taste,flavor type and food material preference of pastries.The major immigration events in the Qing Dynasty also reshaped the pastries to varying degrees.The particularity of pastry makes local pastry have more commonalities,which are not completely the same with the characteristics of local cuisine.Like cuisines,local pastries were also influenced by immigration events,which were reshaped in some areas by major Qing Dynasty immigrants.