Thippavong Vongmano, 40, a tailoring instructor, demonstrates a jacket that combines elements of both Lao and Chinese styles and a
qipao, on May 22. YANG WANLI/CHINA DAILY
For the first time in her life, Khanpovan Phanthadasomchith from Laos got to taste Chinese meat floss balls, or rousongxiaobei, during a study trip to South China's Guangdong province in early May.
The fluffy sponge cake filled with creamy custard and coated in savory meat floss left such a deep impression on her that she began dreaming of opening her own bakery in Vientiane one day.
Khanpovan, 37, is a cooking instructor at the Lao Women's Union Training Center. In March last year, she joined a one-week Cantonese cuisine training course under a joint project between the center and Dongguan Technician College. Another bakery course was offered last month.
