Wu Huaxia (R) instructs an apprentice on shaomai making techniques at her studio in Beijing, capital of China, Feb. 27, 2025.

Born in 1983 in a rural village of central China's Henan Province, Wu Huaxia never thought that she would become both a master in making shaomai, a traditional Chinese steamed pastry, and a deputy to the 14th National People's Congress (NPC). As a "post-80s" NPC deputy, Wu not only serves customers delicious food, but also bears the responsibility of exercising power on behalf of the people.

At the age of 18, Wu began working at Duyichu, a Beijing shaomai brand founded in 1738. Starting out as a dishwasher, Wu frequently skipped rest hours to learn and master the skills of making shaomai as quickly as possible. Later, she became one of the best chefs at the restaurant and was recognized in 2008 as the eighth-generation inheritor of Duyichu's shaomai making techniques.

Wu believes that continuous innovation is a must if an intangible cultural heritage is to be preserved and carried on. Based on varying market demands, she creatively expanded Duyichu's line of shaomai products, injecting new vitality into this centuries-old brand.

As an NPC deputy, Wu has fulfilled her duties with the equal devotion and dedication she had fostered as a chef. For the upcoming third session of the 14th NPC, she will advocate the inheritance and development of intangible cultural heritage skills by embedding them in vocational education, creation of jobs, and evaluation of professional titles. (Xinhua/Chen Zhonghao)