香港奶皮蛋糕：中國糕餅.色香味美

中國糕餅.色香味美

意境|中國.大國糕餅工匠杜德春

中國糕饼、色香味美，融合文化于骨；中國糕点、形味颜韵，浸蕴历史于形；中國茶点、素雅淡浓，情怀匠心于髓；中國点心、水墨丹青，熏陶风味于魂。

中式糕点不似西式糕点那样浓烈抓人，但正如中國文化那样底蕴十足，恰恰就像一幅山水画，追求的是意是境，是食之有情韵，品之有余味。

春秋.戰國.糕餅

東方的文明源頭，不僅僅在於儒释道文化精髓，春秋戰國糕餅以宮廷禮樂、糕餅秀色可餐、笈食婚喪嫁娶—

溯源

《大學中庸》、《四書五經》、《詩經》、《春秋戰國糕餅》等。

秦漢.糕點

秦时明月汉时关，万里长征人未还。秦宫汉月、汉糕秦点，汉秦點心，可溯源賈思勰的《齊民要術》：輕高浮起，炊之為餅。

張騫出使西域，帶來了胡人的胡麻（芝麻）；此刻芝麻便融入糕餅之味。

唐宋雅韻.茶點

唐宋不僅僅詩詞歌賦文化空前盛開，且糕餅、茶點百花齊放；以宮廷禮樂為契機、以文人墨客樂山樂水為市場，唐糕宋點 便開始了或酥香、或顏值、或風雅、或情懷的糕餅沙龍文藝復興！

以至於讓日本、韓國的糕餅匠人流連忘返，饕餮炊煙；今日之日本韓國傳統糕餅，隱約奼紫嫣紅或紅肥綠瘦的和果子或韓式茶點、分明是唐宋雅韻之焙藝！

唐宋不僅詩詞文藝復興，大唐盛世以鲁班式的傳統國學建州，也是此起彼伏—日本、韓國傳統建州皆溯源我國魯班大工之手作匠魂！

詩詞歌賦、茶點糕餅更甚大唐宮廷禮樂盛典！

宋雅韻之，筆詞水墨不僅雅韻了一個時代，更璀璨了世界—宋徽宗的山水畫水墨丹青，更有蘇東坡或李清照的清雅詞闕；茶點糕餅自然融入宮廷禮樂、或文人墨客風雅之饕—一盞茶、一闕詞、一曲樂、一盒酥……遥想宋點唐糕何其紅肥綠瘦、酥雅寄情呢！

明清風雅.素點

明清素點，風味宮廷貴族，盛于僧侶，延伸民間。

此刻糕餅之流派京味、苏味、广（粵）味已經雛形，可見一斑，于宮廷禮樂、于文人墨客、于民間藝術，百花齊放、百味爭鳴！

《紅樓夢》中有多出描寫糕點點心的秀色可餐與人間煙火。

民國氤氳.麥點

民國糕餅已經三大流派糕餅風格形成：

京味的 京味十足

蘇味的 秀色江南

粵味的 小巧玲珑。

這一時刻、鲁迅的美文，胡適的美食家，民國大家林語堂的美食文化審美，對於糕餅、糕點、點心，特別是對稻香村的茶點糕餅，不遺餘力水墨丹青人間炊煙麥香濃郁。

計劃經濟.中點

計劃經濟時代，糕餅厂麥香之火，可以燎原；各大食品厂競相開放，京派 蘇派 粵派百花齊放。

改革開放.中國糕餅

改革開放，中國糕餅世界崛起，大國糕餅、饕餮全球。

京味典雅，蘇味秀色，粵味精緻；一口酥、口口酥，風雅了歐美韓日；以至於唐人街的糕餅茶點驚艳了世界。

現代芬芳.中華糕點

現代與未來中國糕餅，多元饕餮、素雅藝馨、手信禮拌、百家爭鳴、百花齊放、奼紫嫣紅、千味万香入味來。

Chinese cake. Beautiful color, fragrance and taste

Du Dechun, a great country pastry craftsman

Chinese pastry, color, fragrance and beauty, blend culture into the bone; Chinese pastry, shape, taste and charm, imbued with history in shape; Chinese tea, simple and elegant, with ingenuity in the marrow; Chinese dim sum and ink painting, edify flavor in the soul.

Chinese style pastry is not as strong and impressive as western style pastry, but it is as rich as Chinese culture. It is just like a landscape painting. What it pursues is the mood, the taste and the taste.

Spring and Autumn period, Warring States period, cake

The origin of Eastern civilization lies not only in the essence of Confucianism, Buddhism and Taoism, but also in the spring and Autumn period and the Warring States period

Traceability

The doctrine of the mean in the University, four books and five classics, the book of songs, cakes in the spring and Autumn period and the Warring States period.

Cakes in Qin and Han Dynasties

In the Qin Dynasty, the moon was in the Ming Dynasty, and the Han Dynasty was closed. Han Yue, Han cake, and Han dim sum in Qin palace can be traced back to Jia Sixie's Qimin Yaoshu: light and high floating, cooking is cake.

Zhang Qian's mission to the western regions brought the Hu people's Flax (sesame); at the moment, sesame was integrated into the flavor of cakes.

Yayun of Tang and Song Dynasties

In Tang and Song Dynasties, not only poetry and poetry culture was in full bloom, but also cakes and tea were in full bloom. Taking the court rites and music as an opportunity and literati's happy mountain and water as the market, Tang and song pastry began the pastry salon renaissance of crisp fragrance, beauty, elegance, or feelings!

As a result, Japanese and Korean pastry makers linger on and enjoy their cooking. Today's Japanese and Korean traditional cakes, with faint purple and red, fat, green and thin, and fruits or Korean tea, are clearly the baking art of the elegant charm of Tang and Song dynasties!

In the Tang and Song Dynasties, not only did the poetry Renaissance, but also the prosperity of the Tang dynasty built the state with the traditional Chinese learning of Luban style, but also one after another!

Poetry, songs and Fu, tea cakes and cakes are even more grand ceremony of Tang court!

In Song Yayun's works, the calligraphy and ink not only elegant rhyme for an era, but also brightened the world - the landscape paintings and ink paintings of Emperor Huizong of Song Dynasty, as well as the elegant CI palace of Su Dongpo or Li Qingzhao; tea cakes and cakes naturally integrated into the court rites and music, or the elegant food of literati - a cup of tea, a que Ci, a piece of music, a box of crispy Think of the Song Dynasty Tang cake, how red, fat, green, thin, crisp and elegant!

Elegant and plain in Ming and Qing Dynasties

During the Ming and Qing Dynasties, vegetarian food was popular among monks and extended to the people.

At the moment, the genres of pastry, such as Beijing flavor, Suzhou flavor and Cantonese flavor, have taken shape, which can be seen from the court etiquette and music, the literati and the folk art. All kinds of flowers are blooming and all tastes are contending!

In a dream of Red Mansions, there are many descriptions of the delicacy of pastries and fi