Incredible variety of foods and drinks that were invented by Chinese cooks and molded by more than 3 thousand years of fashion changes, access to trading routes and accessibility of local food ingredients have made Chinese cuisine into one of the most diverse in the entire world. In addition to thousands of distinctive dishes and wide variety of liquid beverages (both alcoholic and non-alcoholic), China managed to build large assortment of desserts that can be made both from raw ingredients such as fruits and more complicated recipes that sometimes entail cooking that can last several days or even weeks.
Chinese desserts are of course sweet, but usually with less sugar content than deserts from the west. They also have larger percentage of natural fruit ingredients, and can be served not only after meals and with tea, but also during meals as essential part of Chinese Ying and Yang tradition of eating “balanced” meals. Traditionally, Chinese desserts are separated in several main categories, such as bakery products, confectionary foods (that include baked wheat products such as Moon Cakes), candies, sweets, rice-based snacks, dessert syrups, desert custards, jellies, and ice creams that can be eaten in several forms.
Traditional Chinese desserts have played not only important role in defying Chinese diet, but also diets of many Asian countries who maintained cultural and trading connection with China, making Chinese desserts even more influential and varied.