Grains in China

Over 40 Years of Research, Compiling More Than 800 Types of Traditional Snacks, Pastries, and Staple Foods, Accompanied by Over 580 Illustrations-A Concise History of Chinese Snacks, Pastries, and Staple Foods for the General Public

40余年研究，辑录800余种历代小吃糕点主食名品，580余幅图片，写给大众的中华小吃糕点主食简史

Volume on Griddle-Cooked Foods

How were "bing" (flatbreads) made during the time of Mozi?
Were the "hubing" (foreign flatbreads) favored by Emperor Ling of the Han Dynasty and the "huma bing" mentioned in Tang poetry the same as today's "shaobing"?
How did "chunbing" (spring pancakes), originally a type of thin pancake, evolve from being merely "thin" to being associated with "spring" during the Tang and Song dynasties?
Why do Chinese snacks made from ingredients native to Central and South America, such as corn, sweet potatoes, and potatoes, differ from those in Mexico and other countries?

This volume covers a variety of griddle-cooked foods, including "jianbing" (savory crepes), "shaobing" (baked flatbreads), "huoshao" (baked wheat cakes), "roubing" (meat-filled flatbreads), "yuebing" (mooncakes), rose pastries, "chunbing", thin pancakes, and leek boxes. It explores the diverse ingredients and flavors of flatbreads from China and beyond, the forms and decorations of these foods, and the evolution of cooking utensils and stoves used in their preparation.

烙食卷

墨子时代的饼是怎么做的？

汉灵帝爱吃的胡饼和唐诗中的胡麻饼是否就是今日的烧饼？

春饼本是一种薄饼，在唐宋时如何由"薄"变为"春"的？

以原产中南美洲的玉米、红薯、马铃薯为食材的中华小吃，为什么与墨西哥等国不一样？

烙食卷涉及煎饼、烧饼、火烧、肉饼、月饼、玫瑰饼、春饼、薄饼、韭菜盒子等，讲述了中外饼品的不同成分和味道、饼的形制与装饰、制饼炊器炉具的发展变化等。