In the Dorami Kindergarten kitchen, in the operation room.
Huang Jun skillfully kneaded the dough with one hand while deftly mixing the filling with the other. His hands moved swiftly, and in the blink of an eye, delicate, small, oval-shaped baozi blossomed lightly at his fingertips, quickly taking shape.
His movements were as fast as lightning, yet still precise and orderly.
These little baozi, whether in shape or size, were as identical as if copied and pasted, neatly arranged. Just looking at them brought joy to the heart, sparking infinite culinary imaginations, and offering a visual delight.
Speaking of water-fried baozi, they truly come in various shapes and styles, each region having its unique method: some places shape them like ordinary buns and fry them at the bottom of the pan; others pinch them together like dumplings; some even appear round and cute like small steamed buns but hide a rich filling inside.
