What sensation will it be when a classic dance lion is craved and colored as a fried batter? The answer might be found from a young talent in Foshan.

With strong passion for culinary arts and traditional Lingnan culture, Chen Xiaodong, a young chef who graduated from Shunde Vocational and Technical College, went instantly viral with its "dance lion cookie". Culinarily, the ingeniously shaped snack, which follows the basic steps of traditional pastry dough, stood out as a bakery innovation by deloying the iconic lion dance elements.

For thousands of years, local people in Foshan and its neighboring cities have grown a strong affinity for lion dance. It's a festive way to celebrate things. It's a tradition that highlights the Chinese New Year. It's about marital arts tricks and uncompromising spirits people look up to for years and years. It's the living culture forever and more.

Chen's work is just another continuation of the arts. Toss in a "pastry" in a hot boiling oil, and you'll see it turn golden and become crispy. Then all the details show. Even all the fluff can be seen.

Perhaps ingenuity is the secret behind Chen's success, but it's more of a long, winding yet inspiring journey of efforts. As Chen recalls, it has been a long haul to design and crave. From pastry layering and shaping, it usually takes him at least 4 to 5 hours.

Another challenge that has sharpened up Chen's pastry skills would be the coloring process. Typically, a handful of colors are used in a lion dance. Chen would have 4 to 5 layers ready before he starts to trim and shape the lion.

The match-up that follows would be the most complicated part to do. When the main body is done, Chen would also have to stick all the "auto parts" onto it, like eyebrows, mouth and eyes, which would take another 1 to 2 hours.