Fried buns made to Swiss precision

At a busy street in Wuhan, Hubei province, a long line of customers waits patiently to buy shengjianbao, or fried stuffed bun, from a handsome Swiss national who runs the 10-square-meter eatery.

"My shengjianbao's base is crispy and a bit sweet and the top, very thin and soft; inside there is a lot of meat and juice," Ranponl Jacques-Olivier says. "Each bun has exactly 22 grams of flour and 36 grams of meat."

Jacques-Olivier, or He Aojie to his Chinese friends, has been living in China for seven years. Although it was traditional Chinese medicine (TCM) that first drew him to the Middle Kingdom, the 40-year-old has established a very successful business selling fried buns.