China’s traditional Huabobo art is finding new life through the creativity of 22-year-old Zhou Tiancong in Yantai, Shandong Province. The young artisan blends centuries-old dough crafting with modern designs, attracting attention from both peers and the public.
After the recent eight-day National Day and Mid-Autumn Festival holiday, Zhou returned to his college with a bag of flour and several freshly made cartoon-style Huabobo. His creations immediately drew interest from fellow students at the intangible cultural heritage research center.
Jiaodong Huabobo, recognized as a provincial intangible cultural heritage in Shandong, extends beyond ordinary steamed buns. Artisans mold the dough into symbolic figures such as mandarin ducks, carp, dragons, phoenixes, and longevity peaches. After steaming and cooling, the buns are painted with vibrant colors, turning them into visual representations of prosperity. They play central roles in weddings, birthdays, and festivals across China.
Zhou has been reinventing this traditional craft with modern twists. His latest design celebrates both National Day and the Mid-Autumn Festival with a two-tiered “cake” featuring cartoon figures of the Lunar Goddess Chang’e and her pet, Yutu the jade rabbit.
His passion for Huabobo began in childhood when he admired festive dough sculptures at banquets. In primary school, a hands-on experience with intangible cultural heritage inspired a lasting devotion. Today, Zhou leads weekly workshops at Taishan College of Science and Technology’s “Huabobo Lab,” guiding students alongside instructors and experimenting with creative dough designs.
“Making Huabobo is a nuanced art,” Zhou said. “Even minor differences in flour, water, temperature, and humidity can create completely different results.” He aims to combine traditional techniques with youthful creativity, producing works that range from classical figures to popular animation characters and original cartoons.
In August, Zhou opened his first Huabobo store in Yantai, which quickly gained popularity. During holidays, he often worked from 7 a.m. until after 2 a.m., saying, “It’s tiring, but deeply satisfying.” Looking forward, he plans to launch DIY Huabobo kits to allow others to experience the craft while strengthening cultural connections.
China has actively promoted intangible cultural heritage since joining the UNESCO Convention in 2004. Programs now support young artisans, integrating traditional mentorship with modern education. Zhou’s work illustrates how post-2000s youth are driving innovation while preserving cultural legacy.
By modernizing Huabobo art, Zhou hopes to transform it from a festive food into a cultural symbol embraced by younger generations, ensuring the tradition continues to thrive.
