略论民国时期我国面点制作特点

民国时期的面点制作，在晚清的基础上更加平民化。它以当地农作物为主要原料，形成了南北两种不同的风格，无论是从面团、调馅还是从口味、成形方面，都有许多发展，其制作特色也为建国后的面点发展奠定了扎实的基础。

Study on the Characteristics of Our Country's Dim Sum in Republic Period

Compared with the dim sum in the late of Qing dynasty, the dim sum technology has become more popular by civilians in Republic period. Based on the ingredients from local crops, the dim sum has formed two classical styles, which are the Northern and the Southern style. From the aspects of the dough, stuffing, taste and forming, great advances have been made compared with the previous generation, which has laid a solid founda- tion for the pastry techniques after the found of our country.