Pastry is a major part of Chinese cuisine and is known for its long history, exquisite culinary techniques and rich variety of flavors. Cereals, back to so early as the Spring and Autumn & Warring States periods, were categorized into wheat, rice, beans, millet etc. Grain processing also saw a big progress from using pestle mortars, stone grinding pots, rods, mills, etc. to stone grinding and modern flour grinding machines. As people started to use oilseeds, seasonings and metal cookware, fried and steamed pastries were given birth. The pastry session is composed of lectures on ingredients, culinary techniques, diet therapy and customs. Class plan:1.The brief introduction to Chinese pastry 2.The ingredients of Chinese pastry 3. The making of spring rolls 4. The making of Yuanxiao 5. The making of cold noodles 6. The making of green rice ball 7. The making of ‘mid-summer’ rice 8. The making of zongzi 9. The making of mooncakes 10. The making of Chongyang cakes 11. The making of jiaozi 12. The making of Laba porridge.