Move over, ordinary dim sum—Foshan’s young chefs are revolutionizing Cantonese cuisine with their edible dragon boat pastry! This crispy, golden showstopper is taking local restaurants and social media by storm.  

Fresh from the fryer, the pastry gleams—every hand-sculpted scale, every whisker-thin detail of the dragon’s head so vivid, it could leap off the plate! And the playful touch? A mini zongzi riding atop, like a champion racer.  

Chen Xiaodong:

"The tail needs more curve—add layers here! We want it alive, not just baked."

This isn’t just baking—it’s edible art. Each palm-sized masterpiece demands: 138 layers of dough, 1cm-thick precision slices, Hand-applied scales overlapping like armor.  

Wu Xinghui (Student):  

"Scales must flow tail-to-head—like fish in motion!"  

Hw Mingwei (Student):

"I’ll innovate more—get youth to taste tradition!"  

From 60+ dazzling designs to a 1,088-yuan luxury edition, these chefs blend heritage with hype. As Teacher Chen says: "Every season sparks new magic!"