Grains in China: Exploring the Origins of Chinese Snacks, Pastries, and Staple Foods-Frying Volume/谷食中国：中

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 Public40¿¿¿¿¿¿¿800¿¿¿¿¿¿¿¿¿¿¿¿¿580¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿Volume on Fried FoodsWhy did the ancients shape twisted dough sticks like ropes and honey twists like ears? How did the widespread family of "sanzi" (fried dough twists) form across the north and south of China? How did the original "baked oil cakes" evolve into "fried oil cakes"? Is the twisted dough unearthed from Tang Dynasty tombs in Turpan the same as modern-day "doughnuts"?This volume traces the origins and development of over ten types of fried foods, including "sanzi", fried dough sticks, oil cakes, glutinous rice balls, oil pancakes, thin crisps, twisted dough sticks, "paicha" (fried dough crisps), spring rolls, and "gezhahe" (fried stuffed pastries). It reveals the "great inventiveness" of the Chinese people within their 3,000-year tradition of fried cuisine.¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿"¿¿¿"¿¿¿¿¿"¿¿¿"¿¿¿¿¿¿¿¿¿¿¿¿¿¿"¿¿¿"¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿¿3000¿¿¿¿¿¿¿"¿¿¿¿¿¿"¿