Hangzhou bun man to tickle US with chickens, lobsters, beers

To Tong Qihua, the founder of the GanQiShi Bao Bao chain of steamed bun shops in China, nothing is more important than excelling at one's craft and being respected for it.

To achieve this, the perfectionist ensures that his restaurants are equipped with temperature-controlled kitchens and his employees adopt a meticulous approach in making the brand's famous buns.

For instance, each piece of dough used to create a bun must be made using whole wheat. It must also weigh 60 grams, with the permitted deviation being less than 2 grams. The fillings in the buns, which can range from sweet paste to meat or vegetables, must be 40 grams.