Lou Hongliang, a master of Wuzhou-style pastry-making from Jinhua, makes pastries as a national gift to mark the 65th anniversary of China-Somalia diplomatic relations. [Photo/Jinhua Media Group]

Lou Hongliang, a master of Wuzhou-style pastry-making from Jinhua (ancient name: Wuzhou), Zhejiang province, captivated attendees with his skillful demonstration of transforming dough into exquisite pastries at an intangible cultural heritage (ICH) event held in Beijing on Jan 10 and 11.

"Pastries are not just food; they are carriers of culture," Lou said during a sharing session. He showcased a modified Osmanthus Dingsheng Cake, illustrating how tradition can embrace innovation.

His team maintained the ancient steaming techniques while reducing sugar by 30 percent and adding freeze-dried dates from Yiwu. "Young people may avoid sweetness but love aesthetics. We need to let traditional skills converse with modern health concepts," Lou explained.

Lou's team has also introduced mini Wuzhou-style pastries to international markets via cross-border e-commerce. For a pastry to go global, he said it must align with local tastes, international standards, and global stories.

He is also creating multilingual videos on traditional techniques, allowing global consumers to experience the craft by scanning QR codes on packaging.

As an instructor at Yiwu Industrial & Commercial College, Lou emphasizes the youth's role in preservation, creating a "teaching-practice-transformation" model. "Heritage cannot rely solely on the perseverance of old craftsmen; young people must be the main innovators."

Lou also said he plans to upgrade ICH workshops in Jinhua's mountainous areas with his students to turn traditional skills into drivers of rural vitalization.

He remarked at the close of the event, "When young people are willing to queue up for intangible cultural heritage, and traditional skills can cross oceans, that will be the most vivid testament to cultural confidence."