Lin Xiqing, a master Guang Bing baker in Pingtan, has dedicated over 30 years to perfecting Guang Bing, a traditional Fujianese pastry. His voice is filled with confidence as he talks about his craft. Recently, a reporter from Pingtan CMC visited his bakery, where a massive, round oven, bearing the marks of time, stood prominently. Through the blazing flames of wood fire, Lin Xiqing's memories unfolded.

At 53, Lin Xiqing is a native of Pingtan. In his early twenties, driven by the need to support his family, he ventured to learn the art of making Guang Bing. Over the next seven years, he honed his skills in various bakeries until he finally opened his own bakery. Fifteen years ago, he chose to return to Pingtan, his hometown, to continue his business and pass down this traditional craft.

The origin of Guang Bing in Fujian dates back to 1563 during the reign of Emperor Jiajing. A famous general named Qi Jiguang, who fought against Japanese pirates, came up with an ingenious combat ration for his soldiers: northern-style baked bread with a hole that could be strung and hung around their necks for convenience in times of need. This clever invention later spread to local households, and the pastry was named Guang Bing in honor of General Qi Jiguang.

Making Guang Bing is a meticulous process, starting with selecting and kneading the dough. Fermentation, kneading, rolling flat... Lin Xiqing skillfully performs these steps. After letting the dough ferment, he divides it evenly into small pieces and rolls them into thin pancakes. Unlike the original Guang Bing, today, there are three flavors: original, seaweed, and mushroom. Lin Xiqing dexterously wraps the fillings into the dough, rolls them flat, and places them in a bamboo basket sprinkled with sesame seeds, ready for baking.

The process of sticking the rolls into the baking oven and baking the Guang Bing is distinctive. Lin Xiqing uses a round oven for baking. When sticking the Guang Bing, he emphasizes "speed, accuracy, and force": first, he lights a roaring fire with wood in the oven to heat the walls, then quickly and accurately sticks the dough pieces onto the heated walls. In no time, over 200 Guang Bing are baking in the oven. Next, he waves a fan to ensure even heating. After about 25 minutes, a batch of steaming hot, fragrant Guang Bing is ready.

Lin Xiqing's professionalism lies in his meticulous attention to every detail, from burning wood, controlling the temperature, to kneading the dough—all of which embody his 30 years of experience and wisdom. Whenever a new batch of Guang Bing is baked, its rich aroma attracts many citizens to taste. Ms. Chen, for instance, bought 15 Guang Bing at once, saying, "Lin's Guang Bing tastes authentic. I always buy extra to share with family and friends."

Today, Lin Xiqing's bakery is not only a culinary landmark for foodies coming to Pingtan but also a testament to the preservation of traditional heritage and culinary craft.