"The sunmao structure Li used in his baking holds significant cultural value in China. I believe his work will allow more people around the world to appreciate the wisdom of our ancestors passed down over thousands of years," Zhao said.

In the class, Li taught the students to make four types of bread, including croissants. He noticed that regardless of the quality of their final products, all the students experienced the joy and sense of accomplishment that baking brings. One of them was Janet Cobbinah.

"I've always wanted to try baking, and it was exciting to have this hands-on experience under the guidance of a professional," said Cobbinah, 27, a Ghanaian student at RUC's Suzhou Campus and a master's candidate in contemporary Chinese studies.

"I was also touched by his spirit of perseverance. I feel like I've learned something that will be helpful for me in the future," she said.

According to Li, his biggest takeaway from the competition was the opportunity to expand his vision. He explained that baking is not a standardized process like manufacturing cars, so it was truly eye-opening to watch other bakers at work.

"This was my first time competing and exchanging ideas with outstanding bakers from other countries," he said. "We were divided into two groups, which gave me the chance to observe the entire baking process of the other group, their styles, and how they approached each step."

Li also highlighted that although baking originated in the West, China has been making rapid progress in the industry. "We are already among the top tiers globally," he said.

"This year, we won gold medals in both baking and sugar art at the World Skills Competition. However, our daily food culture, training systems in academies, and industry standards still need to catch up. That requires more talent to join and strive in this field."

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