Liu Changxing's pastry making skills The cooking and making technology of pastry snacks in my country has been developed on the basis of traditional dough fermentation technology and has a history of more than 3,000 years. The origin of pasta is mainly in the Spring and Autumn Period and the Warring States Period. At that time, the food of the common people was mainly based on grains and wheat. The pasta making technology was further developed in the Han Dynasty. The pasta in the Han Dynasty paid attention to "patterns". In the Tang Dynasty, there were more patterns and formed a unique style. In the Qing Dynasty, pasta developed to its peak. The pasta patterns were rich and could be used for pastry banquets. After liberation, with the care and support of the Party and the government, my country's ancient traditional pastry cooking and making technology has been further developed and improved. Pastry snacks have become a necessity in people's lives. They pay attention to nutritional value, are seasonal and palatable, and are easy to carry. They have occupied an important position in people's lives. Traditional pastry making technology plays an important role in promoting the development of the catering industry. Nanjing Liu Changxing Catering Co., Ltd. was formerly known as "Liu Changxing Noodle House". It was founded in 1901 at the end of the Qing Dynasty. The founder, Liu Guofa, took over the original "Chunyuan Soup Dumpling Shop" at No. 73, Ma Lane, Fuxi Street, Sanshan Street. Liu Guofa was good at summarizing and developing, and the production techniques he used were original, especially the production of stuffing and outer skin, which is still an exclusive secret recipe passed down to this day. The products are deeply loved by the masses. Among them, the "thin skin small buns" are praised for their "thin skin, thick stuffing, full marinade, and tender meat" after they are mature. Guests said that "the pleasure of tasting Liu Changxing is incomparable to eating Chinese banquets and Western meals". Guests described it as: "You use chopsticks to pick it up. As soon as it leaves the cage, the bun becomes a gourd shape, because a crystal ball is formed at the bottom, and the soup ripples in it. The middle is a big ball with minced meat, and the top is the top of the gourd. It is ready to eat, delicious and not greasy." The way to eat is also unique, with a mnemonic "lift lightly, move slowly, open the window first, then suck the brine." Liu Guofa's unique craftsmanship was a sensation in the whole Jinling City at that time. Liu Changxing's Fuxi Street Hall was full every day, and the business was booming. It was known as "the best in Jinling." In 1947, when Chiang Kai-shek celebrated his 60th birthday, he specially invited Master Liu Changxing to bring his own stuffing ingredients to Jieshou Hall (now the Workers' Cultural Office), and the on-site production was unanimously praised by Chinese and foreign guests. After liberation, the century-old Liu Changxing, as a local specialty, received strong support from the Party and the government. The old store on Fuxi Street was moved to Sanshan Street. On this main road in the south of the city, Liu Changxing has achieved greater development, providing a richer variety of snacks, and is deeply loved by the masses. Liu Changxing has a history of one hundred years. The production technology of various pasta has been further developed on the traditional production technology, expanding the use of noodles as the main raw material. By utilizing and carrying forward the traditional production technology, various kinds of pasta have been developed and produced through changes in noodles and water temperature, enriching the market and people's lives. There are nearly one hundred kinds of food produced with inherited technology in the store, which has contributed to the enrichment of Liu Changxing's snack varieties. Liu Changxing is hailed as a model of "Jinling Snacks" and is well-deserved.