A mantou master in Chongqing has wowed netizens with exquisite and vivid buns depicting the auspicious dragon and lions during the ongoing celebration of the Chinese New Year.

Chinese steamed buns can be stuffed with various fillings or left unstuffed. Stuffed steamed buns are called baozi in Chinese; those without filling are called mantou.

Usually made with all-purpose flour, yeast and water, mantou is a basic staple in China, especially in the north.

"The young generation may not be interested if this traditional food is presented in the same old way. It needs diverse changes in promotion and inheritance," said Ouyang Qinyun, 43, a celebrity Chinese social media cook specializing in mantou.

The clothing designer-turned-cook taught herself to make the buns more than four years ago. Her gift and continuous efforts in the domain have enabled her to deliver more than 20,000 colorful, eye-catching steamed buns.

Ouyang uses natural ingredients to color her buns. She uses crushed red yeast rice for red, pumpkin powder for yellow, spinach or matcha powder for green, butterfly pea flower for blue, and sweet potato for purple. Brown comes from cocoa powder, and black comes from cuttlefish powder.

"Making mantou is joyful and healing and could enhance one's aesthetic appreciation," she said, adding that her inspiration comes from any thought that crosses her mind or anything she sees, such as the planet Earth, paintings or cartoon figures. Her innovative designs have won her praise at home and abroad.

The master said she plans to host a mantou exhibition this year to promote Chinese pastry culture and its creation and flavor.

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