How Chicago's Oldest Chinese Bakery Makes 10, 000 Bao Per Week First Person
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Date: 2022-11-09
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Comments and reviews: 4
raquille1
i love bao baos. Being british chinese and growing up in London, going to Chinatown for dim sum and getting buns was always one of my favourite memories growing up, and I love going back to HK where there is a bakery on every corner! My favourites are the soft coconut buns and the custard buns.
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i love bao baos. Being british chinese and growing up in London, going to Chinatown for dim sum and getting buns was always one of my favourite memories growing up, and I love going back to HK where there is a bakery on every corner! My favourites are the soft coconut buns and the custard buns.
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Teddy
It's probably a dying breed that is dying because you're not teaching the younger generation to do it at all. Stop being stubborn men and teach the younger generation your techniques in any business.
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It's probably a dying breed that is dying because you're not teaching the younger generation to do it at all. Stop being stubborn men and teach the younger generation your techniques in any business.
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Token
The best dim sum and pastry masters are no longer in hk. Low wage, long hours plus marginalization by mass production have caused them to change industry. Those who migrate hone there craftsmanship.
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The best dim sum and pastry masters are no longer in hk. Low wage, long hours plus marginalization by mass production have caused them to change industry. Those who migrate hone there craftsmanship.
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AK87
I literally felt like a student learning about the food he makes by. Given how he explans the reason why every step and ingredient is important to do.
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I literally felt like a student learning about the food he makes by. Given how he explans the reason why every step and ingredient is important to do.
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