At the side of National Highway 316 in Puxi Town, Hanyin County, Ankang City, Shaanxi Province, 61-year-old Chen Shanqing and his wife Zhang Derong got up early, put charcoal in an iron chain and began to make a fire to prepare to bake Kang buns. (Image from Oriental IC)
"Happy spring and autumn in the world has its own thousand flavors, and it is cleverly made that the sun and the moon are sprinkled with stars." This is a couplet at the door of Master Chen's house. (Image from Oriental IC)
In 1982, Chen Shanqing and Zhang Derong got married, and after marriage, the couple made Kang Kang steamed buns at home, starting at 7 o'clock every morning, and had to be busy until 7 p.m. (Image from Oriental IC)
On average, four or five hundred Kang dumplings are made a day, and the annual income is more than 100,000. Chen Shanqing has always remembered what his grandfather said to him: "Be honest when you make Kang Kang, and if you do a good job of Kang Kang, you can support your family." (Image from Oriental IC)
Diners who came to buy Kang Kang buns watched the production of Kang Kang buns curiously. (Image from Oriental IC)
The iron hammers that his family now uses to bake Kang kang buns have a history of hundreds of years. Chen Shanqing graduated from junior high school at the age of 17 and followed his grandfather to make Kang Kang steamed buns, and has been using the ancient method passed down to him by his grandfather to make traditional Kang Kang buns. Puxi is the origin of the Han yin kang bun, in order to inherit this ancient folk cuisine, Master Chen brought out hundreds of apprentices. (Image from Oriental IC)