GB/T 12140-2026 Vocabulary for pastry English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 12140-2026
Replaces GB/T 12140-2007
Vocabulary for pastry
糕点术语
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
Index
Pastry Terminology
1 Scope
This document defines general terms used for pastries.
This document applies to the production, sale, quality control, inspection, scientific research, teaching, and other related fields of pastries.
2 Normative References
This document has no normative references.
3 Terms and Definitions
3.1
pastry
A food product made from one or more of grains, legumes, tubers, eggs, and their products, with or without the addition of edible fats and oils and their products, sugar, milk and dairy products, and other raw materials, through processes such as mixing, shaping (or shaping after cooking), and cooking. It also includes products where other ingredients are added on the surface and/or inside before and/or after cooking.
3.2 Chinese Pastries
3.2.1
pastry varieties
Schools or styles of pastries formed due to differences in raw and auxiliary materials, recipes, and production techniques, possessing local characteristics and flavors.
3.2.2
Beijing pastry
Represented by the Beijing area, products characterized by fillings often using nuts, preserved fruits, rock sugar, hawthorn, jujube paste, etc., with a moderate sweet and sour taste, and a texture that is short and crisp or soft.
Note: Representative varieties include Jingbajian, Zilaihong, Zilaibai, Tijiangbing, Fanmaobing, Shanzhaguoguo, etc.
3.2.3
Suzhou pastry
Represented by the Suzhou area, products characterized by fillings often using nuts, diced pork leaf fat, commonly flavored with osmanthus and rose, resulting in soft and sticky cakes, crisp pastries, and a clean sweet taste.
Note: Representative varieties include Suzhou-style mooncakes, Suzhou sesame cakes, lard New Year cakes, etc.
3.2.4
Cantonese pastry
Represented by the Guangdong area, products characterized by fillings often using nuts, shredded coconut, lotus seed paste, egg yolk, candied pork back fat, etc., resulting in filled pastries with thin skin and generous filling, hard and crisp rice cakes with a clean sweet taste, and layered flaky pastries.
Note: Representative varieties include Cantonese-style mooncakes, almond biscuits, fried rice cakes, Bailing酥 pastries, etc.
3.2.5
Yangzhou pastry
Represented by the Yangzhou and Zhenjiang areas, products characterized by fillings often using black sesame, preserved fruits, sesame oil, etc., with a prominent sesame flavor.
Note: Representative varieties include Huaiyang Bajian, black sesame and pepper and salt mooncakes, etc.
3.2.6
Fujian pastry
Represented by the Fuzhou area, products characterized by fillings often using dried shrimp, seaweed, longan, shiitake mushrooms, candied fat, etc., resulting in sweet, rich, and crispy textures with a prominent seafood flavor.
Note: Representative varieties include Fujian gift cakes, lard cakes, etc.
3.2.7
Chaozhou pastry
Represented by the Chaoshan area, products characterized by fillings often using bean paste, candied winter melon, candied pork back fat, etc., with prominent flavors such as bean aroma, scallion aroma, and fermented bean curd aroma.
Note: Representative varieties include Chaozhou-style mooncakes.
3.2.8
Ningbo and Shaoxing pastry
Represented by the Ningbo and Shaoxing areas, products characterized by the frequent use of auxiliary materials like seaweed, vegetable oil, etc., resulting in a prominent seaweed flavor.
Note: Representative varieties include seaweed cakes, Shaoxing fragrant cakes, etc.
3.2.9
Sichuan pastry
Represented by the Sichuan area, products characterized by fillings often using peanuts, sesame, walnuts, brown sugar, preserved fruits, edible flowers, Sichuan-style condiments (such as chili, Sichuan pepper), etc., resulting in soft, sticky, sweet, savory, crisp, melt-in-the-mouth, numbing, spicy, and fresh flavors.
Note: Representative varieties include sesame cakes, peach slices, rice candies, Longyansu, pepper and salt pastries, etc.
3.2.10
Shanghai pastry
Gaoqiao-style pastry
Represented by the Shanghai area, mostly rice-based products, with fillings often using red beans, roses, etc., characterized by a crisp and clean taste, rich but not greasy, sweet and refreshing, and sticky but not cloying.
Note: Representative varieties include puff pastries, soft rice cakes, crisp biscuits, Yinniesu, etc.
3.2.11
Yunnan pastry
Represented by the Yunnan area, often incorporating Yunnan specialities like ham and termite mushrooms, characterized by a sweet and refreshing taste.
Note: Representative varieties include Jicong white sugar shortcakes, Yunnan ham mooncakes, heavy oil buckwheat string cakes, etc.
3.2.12
Shaanxi pastry
Represented by the Shaanxi area, often using wheat flour, glutinous rice, jujubes, candied diced pork leaf fat, etc., characterized by flaky pastries with a crisp texture and pleasant aroma, and sticky cakes with a sweet taste and rich jujube fragrance.
Note: Representative varieties include crystal cakes, Shaanxi steamed jujube cakes, etc.
3.2.13
Hunan pastry
Represented by areas such as Changsha, Xiangtan, Hengyang, Liuyang in Hunan, characterized by products shaped like matchsticks, white and soft, with a clean sweet taste, cool and fragrant, or with thin, crisp skin and a golden appearance.
Note: Representative varieties include Changsha milk pastries, Liuyang fennel cakes, Xiangtan matchstick cakes, etc.
3.2.14
Tianjin pastry
Represented by the Tianjin area, often using cereal flour, fats, sugar, and nuts as raw materials, characterized by crisp, fragrant, moderately salty and sweet, and soft and sticky textures.
Note: Representative varieties include flaky pastries, fried dough twists, fried cakes, slot cakes, etc.
3.2.15
baked pastry
Pastries for which baking is the final cooking process.
3.2.15.1
short pastry
A product made by mixing fats and sugar etc. to form a plastic dough, then shaping and baking or frying, resulting in a texture with no distinct layers and a short, crisp mouthfeel.
3.2.15.2
flaky pastry
A product made by mixing one or more of sugar, fats, eggs, dairy products etc. to form a dough with certain toughness and good plasticity, then shaping and baking or frying, resulting in a flaky and crisp texture.
3.2.15.3
crispy pastry
A product made by mixing sugar syrup or sugar and fats to form a syrup dough, then shaping and baking, resulting in a light and crisp texture.
3.2.15.4
puff pastry
A product made by enclosing a fat-based dough or solid fat within a water-based dough, followed by repeated sheeting, folding, shaping, and baking or frying, resulting in multiple distinct layers and a short, crisp texture.
3.2.15.5
shortcrust pastry
