What are the common types of cookies?

When we usually watch TV at home, it’s common to see cookies placed on the table or tucked away in cabinets. Many people enjoy munching on cookies while watching TV and chatting—this is a frequent go-to activity for countless households. With their delightful, crunchy texture, cookies have won the hearts of countless snack lovers. But what are the most common types of cookies out there? So, what are the typical kinds of cookies? 1. **Soda Crackers**: These crackers contain very little sugar and oil, though they do include a moderate amount of yeast, giving them that distinctive, slightly yeasty aroma characteristic of fermented products. During the baking process, baking soda is added, which can affect the B vitamins naturally present in the flour. As a result, these crackers aren’t exactly the most nutritious option—something many people mistakenly believe. 2. **Cookies (Chocolate Chip Cookies)**: This type of cookie stands out for its higher sugar and fat content, while being relatively low in protein. Just one small cookie can pack more calories than an entire glass of strawberry juice! Despite this, they’re incredibly popular due to their irresistibly crispy, crumbly texture and rich, aromatic flavor. Made primarily with cake flour, they remain a favorite among consumers. 3. **Wafer Cookies**: These cookies are also quite high in calories, but they have a notably lighter, airier texture because of their lower density. The main ingredients typically include glutinous rice flour and starch, making them a beloved choice for many customers who appreciate their delicate, melt-in-your-mouth quality. 4. **Filled Cookies**: As the name suggests, these cookies feature a filling sandwiched between two layers of biscuit. Common fillings include sweet options like jam or chocolate, as well as richer, buttery spreads. While delicious, it’s worth noting that consuming too many of these cookies may lead to overheating in the body, so moderation is key! 5. **Whole Wheat Cookies**: Though these cookies still contain a fair amount of fat, they’re packed with impressive nutritional value compared to other varieties. However, their texture tends to be slightly less appealing than other types of cookies, leaving some folks wishing for a bit more crispness. 6. **Meicai Cookies**: Recently gaining popularity online, Meicai Cookies offer a savory, fragrant, and delightfully crunchy treat perfect for breakfast or afternoon tea. Available in three flavors—original, spicy, and Meicai Pork Belly—they all share a similar level of crispiness. The spicy version has just a hint of heat and a touch of saltiness, while the original flavor strikes a balance, perhaps leaning slightly toward a subtle sweetness.

Developing low-sugar bread: A boon for people with diabetes

If you consume excessive amounts of sugar from ingredients like wheat and sugar, your liver and fat cells may accumulate excess fat, increasing the risk of obesity. Moreover, the salt added to bread can accelerate sugar absorption, causing blood glucose levels to spike rapidly—potentially triggering diabetes and arteriosclerosis, as well as raising the risk of conditions like cerebral infarction and myocardial infarction. Low-sugar bread replaces part of the wheat flour with alternative ingredients such as soybean flour and bran. By boosting the fiber content, this type of bread helps slow down the absorption of sugars after consumption. Great care has also been taken in enhancing the bread’s flavor. Available in three varieties—plain, “tangerine peel” flavored (with candied tangerine peel), and “deer baby” flavored (featuring candied red azuki beans)—the recipes retain the original sugar levels without compromising taste. Notably, no artificial sweeteners have been used; instead, the natural flavors of the ingredients themselves are fully highlighted. After being tested by diabetic patients hospitalized at the university hospital, the newly developed low-sugar bread was confirmed to place less strain on the pancreas compared to regular bread, resulting in a slower rise in blood glucose levels. One diabetic patient who tried the low-sugar bread remarked: "It’s surprisingly easy to eat—and actually tastes pretty good!" She added, "I hope patients won’t have to endure or force themselves to enjoy their favorite bread anymore, while ensuring it remains gentle on their bodies."

5 Principles of Healthy Eating

High-salt diets and insufficient intake of fruits and vegetables are dietary habits that pose significant health risks to the population in our country. In recent years, researchers have been exploring key principles for healthy eating, and multiple international research institutions have released studies analyzing and interpreting these findings. Start your day with a nutritious breakfast. Skipping breakfast can trigger the brain to send signals for high-calorie foods, increasing the likelihood of overeating at lunch and dinner. Studies show that individuals who regularly skip breakfast may live, on average, 2.5 years shorter. A well-balanced breakfast should include at least three food groups: starchy staples like bread or multigrain porridge, high-quality protein sources such as eggs or lean meat, and fresh fruits and vegetables. Dinner should be eaten earlier—opting for an early evening meal not only aids digestion and nutrient absorption but also ensures better sleep quality. Research from a global health institute reveals that having dinner after 9 p.m. significantly raises the risk of developing breast and prostate cancer. Additionally, eating right before bed increases the risk of hypertension by 27%. If you must eat late, avoid going straight to sleep; instead, wait at least two hours before lying down. When it comes to meal composition, start with vegetables, followed by protein-rich items like meat, and finish with carbohydrates such as rice or steamed buns. This order helps minimize post-meal blood sugar spikes and reduces overall glucose fluctuations. Compared to those who rarely eat home-cooked meals, people who regularly dine at home have a 14% lower risk of developing type 2 diabetes. Researchers from a university’s School of Public Health found that individuals who eat at home six or more times per week not only enjoy better physical health but also report higher life satisfaction and greater overall happiness. Eating slowly is crucial—rushing through meals can make it easier to gain weight. For instance, people who never watch TV during meals have a 37% lower risk of obesity compared to those who often eat while distracted by the screen. Taking your time, savoring each bite, and chewing thoroughly allow you to better recognize hunger and fullness cues, promoting both efficient nutrient absorption and improved digestive health.

The baking industry is growing rapidly, creating a strong demand for skilled professionals.

Baked goods, an imported delicacy that first entered China in the 1980s, have since undergone a remarkable transformation. Yet, for many people, baking remains a concept that’s not entirely clear. Still, it plays a crucial role in our daily lives—witnessed by the countless Western-style pastry shops and bakeries dotting streets and neighborhoods, as well as the sophisticated dessert counters found in top-tier hotels. In essence, baked goods broadly refer to a wide array of delectable, crispy, and flavorful foods crafted from flour, grains, and their semi-finished products, often combined with various complementary ingredients. These creations are either fermented, directly baked at high temperatures, or even deep-fried to perfection. From cakes and cookies to breads, pastries, and even mooncakes—you name it, it likely falls under the category of baked goods. And that’s precisely why we realize baking is all around us, seamlessly integrated into our everyday routines. Although the Western pastry industry is still relatively new in China, it’s rapidly gaining momentum, growing at an impressive annual rate of about 10%. This robust growth translates into promising career prospects for those entering the field. For instance, senior-level pastry chefs holding advanced technician certifications can earn over 100,000 yuan annually, while even entry-level technicians typically enjoy salaries hovering around 60,000 yuan per year. As a result, whether working in luxury hotel chains or large supermarket franchises, pastry chefs find themselves with ample opportunities for professional advancement. As the baking industry continues to evolve, it has also given rise to the increasingly popular profession of pastry chef. Today, with rising consumer standards and a deeper appreciation for Western-style pastries, consumers are no longer just seeking quantity—they’re prioritizing quality and brand reputation. Consequently, businesses are placing ever-higher expectations on their employees, demanding excellence across every aspect: from mastering exquisite flavors and perfecting sales strategies to continuously innovating to meet—and even anticipate—shifting consumer preferences.

Sales in the domestic pastry and bakery industry showed an initial upward trend before gradually slowing down.

For the first time in nearly two years, profit growth in the pastry and bread industry has begun to slow down. In response to these challenges, this year’s Mooncake Culture Festival will highlight locally inspired mooncakes featuring innovative fillings, aiming to revitalize the broader pastry and bread market. From 2003 to 2016, the pastry and bread sector experienced remarkable growth: starting from a low profit base in 2003, sales surged by an average of 28.6% annually, while profits soared by an impressive 45% each year. Over the 14-year period, industry profits actually multiplied nearly 140-fold. However, in recent years, profit growth has started to decelerate—culminating in 2017, when profit expansion dipped to a single-digit rate of just 3.84%, compared to around 26% in 2016. Even more concerning, in the first half of 2018, profit growth further slowed to a modest 5.35%. Overall, the outlook for the pastry and bread industry over the past two years remains less than optimistic. In response to these shifting market dynamics, established domestic food brands have been upgrading their pastry offerings. As the upcoming Mid-Autumn Festival approaches—a peak season for mooncake consumption—many traditional culinary giants are infusing regional flavors into their mooncake creations. For instance, Quanjude is introducing its signature scallion-infused duck meat mooncakes, while Daoxiangcun is showcasing its classic Beijing-style paste-filled mooncakes. Meanwhile, Beijing-based brand Ershang Gongyifu has unveiled its latest innovation: elegant, royal-style mooncakes that blend traditional craftsmanship with modern sophistication. Meanwhile, reporters have also learned that, to appeal to younger consumers, several companies are experimenting with Western-inspired fillings. Brands like Weiduomei are already offering unique options such as French-style cheese and chocolate-hazelnut mooncakes, seamlessly combining classic techniques with contemporary tastes. This approach not only reflects the industry’s commitment to innovation but also aligns with evolving consumer preferences. This brings us to the current state of China’s pastry and bread market: after years of robust growth and rising sales, the industry is now facing a gradual slowdown. Yet, amid these challenges, businesses remain committed to maintaining affordability for consumers. In line with the government’s recent emphasis on rational consumption and adherence to regulations governing the Mid-Autumn Festival mooncake market, packaging designs have become more understated and eco-friendly, focusing on preserving cultural heritage while keeping prices accessible despite rising production costs.

Analysis of Short-Shelf-Life Bread Market Trends

The outlook for China's domestic bread market is promising. According to research reports from Western Securities, from 2004 to 2019, China's bread industry experienced a compound annual growth rate of 11%, outpacing traditional fast-moving consumer goods such as baijiu (Chinese liquor), beer, dairy products, and seasonings. Meanwhile, per capita bread consumption in China has more than doubled over the same period—rising from less than 1 kg in 2008 to 1.9 kg in 2019, nearly tripling in just 12 years. Bread can be categorized into three types based on shelf life: long-life (with a shelf life of 6 months or more), medium-life (3–6 months), and short-life (1–7 days). Taoli Bread specializes in short-life, sealed bread products, offering a shelf life of 3–7 days in summer and 5–12 days in winter. This type of short-life bread not only delivers superior taste compared to traditional long-life varieties like those from Dali Garden and Panpan but also contains fewer preservatives, aligning perfectly with consumers' growing demand for healthier, high-quality products that prioritize both taste and wellness. As a result, with the increasing trend of short-life bread replacing both long-life and medium-life options, the future market size for short-life bread is poised for continued growth.