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Man focuses life on intricacies of Chinese patterned steamed buns
By Wu Yan | chinadaily.com.cn | 2017-01-09 08:14
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Wang kneads dough at home on Jan 4, 2017. He takes about one hour to turn six-kilograms of flour into fully prepared dough, because he believes it is important that the dough is resilient while making different patterns of steamed buns. Wang took interest in making Huazhou patterned steamed buns at the age of 17 and has made them for 38 years ever since. [Photo/VCG] |
