Xu Yongzhen
Mastery, Signature Works & Repertoire
Female, of Han ethnicity, born in June 1944 in Yangzhou, Jiangsu Province. National representative bearer of the Tea Snack Making Technique (the Fuchun Tea Snack Making Technique), a third-batch national intangible cultural heritage project. A Chinese pastry cook. She took Zhu Wanbao as her teacher and gained a sure command of the basic pastry skills of rolling, pinching, chopping and steaming. She has a skilled command of traditional techniques for water-dough and shortcrust pastries, excels at banquet pastries and, drawing on the strengths of many, can make more than three hundred famous Huaiyang pastries. Her pastries are carefully shaped, full in colour, finely made, varied in filling and superb in flavour. She is particular about the use of leaven, so that the leavened dough yields less than half an inch under the hand and springs up firmly when released, soft, pliable and exactly right. The fillings of her pastries have their own recipes and techniques, from the selection of ingredients and knife work to processing methods, heat control and seasoning. Her steamed buns are shaped like a crucian carp's mouth and a water-chestnut drum, with more than thirty pleats. She has inherited and carried forward the pastry-making craft and has won awards in national competitions many times.
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