Chinese baked goods are a delicious window into a world with a beautiful history — and a very food-centric culture. Many of the Chinese breads we think of now as traditional and Chinese in nature actually originated as byproducts of imperialism.

Many of the most popular baked goods that we see in the U.S. are Cantonese in origin. When the British empire colonized Hong Kong in 1842, they introduced pastries and ovens to what was historically a fishing-focused village. Although British colonization had many negative repercussions, culinarily speaking, it also resulted in the creation of a unique food culture where British and Western foods were changed to suit a Chinese palate. The people of Hong Kong adopted a tradition of afternoon tea and taking mid-day food breaks, which led to the creation of a plethora of delicious baked goods that were fluffy, light, not too sweet and not too salty when compared to their British counterparts. And as Chinese immigration increased to the U.S., Chinese-style baked breads came with them.

Chinese breads come with dozens of sweet and savory fillings and are thoughtfully decorated and named. Ingredients like tropical fruit, custard, red bean, coconut, salty lava yolk, green onions, sesame seeds, lotus paste and barbeque meats are just a sampling of what is found in these pastries. These baked goods can be found in restaurants, bakeries and street stalls but because there are so many items, even seasoned Chinese food connoisseurs can get overwhelmed, which is why we've put together this guide to popular Chinese baked goods, whether you’ve been itching to make your first foray into a Chinese bakery, or looking to add to your weekly bakery haul.

When it comes to egg tarts, there are two types. There’s the Portuguese egg tart which has a light whitish, caramelized top and a thin layered crispy pastry shell. And then there’s the Hong Kong-style egg tart that has a smoother, bright yellow filling and a flaky crust that crumbles with each bite. Both options can be found at dim sum restaurants, as well as Chinese bakeries.

Hong Kong-style tarts have a silky, egg custard center. The dish originated in Canton (now Guangzhou) around the 1920s, due to the influx of British people during the colonization of neighboring Hong Kong. The Hong Kong-style egg tart filling is made with eggs, sugar, milk and vanilla extract. Cantonese bakers were inspired by the British egg tart and made their own version with a much denser crust using lard, butter and sometimes shortening.

The Portuguese egg tart is essentially a caramelized version of Hong Kong’s. These tarts have a flakier crust but have a smoother, lighter filling and a broiled top similar to that of a creme brulée. The custard is sweet and eggy with a vanilla aftertaste.

These days, egg tarts come in several variations, thanks to creative experimentation. Modern versions include milk tarts, which are made using only egg whites, as well as tarts flavored with milk tea and matcha. Some are even bulked up with boba pearls and tropical fruit.

Feng li sun, or Chinese pineapple cakes, are a famous pastry in Taiwan. Although they are usually given as gifts during Lunar New Year, the cakes are also given as well-wishing presents or engagement gifts since in the local Taiwanese dialect pineapple sounds like "to come forth, prosperous and thriving," which conveys the hope that many children will be born to the family. Gifting pineapple cakes also symbolizes prosperity.

Pineapple cakes are so popular these days they are considered a symbol of Taiwan, and can be found year-round in Chinese bakeries. The cakes are usually rectangular with a buttery, shortbread-like crust. Inside, you’ll find a pineapple filling similar to a thick jam or pineapple slices mixed with winter melon. Some modern bakeries use pure pineapple to make fillings. Some bakeries have ventured out with more experimental variations filled with cranberries, strawberries and even preserved egg yolks.

Originating from Hong Kong, sausage buns are the Chinese equivalent of an American hot dog. There are several variations of Chinese sausage buns, but the most traditional are the fluffy, white steamed ones stuffed with a link of cured Chinese sausage in the center. The baked variation uses a fluffy milk bread wrapped around a hot dog and topped with scallions and sesame seeds. The sweet milk bread complements the salty, savory sausage and the sesame seed topping adds a nutty flavor.

A more modern version of the Chinese sausage bun is known as the flower hot dog bun, which has grown in popularity in recent years, and is shaped whimsically to look like a flower.