People buy taro buns at a shop in Xiamen, East China's Fujian province. [Photo/xmnn.cn]

The stories and anecdotes recalled by senior Xiamen citizens about the local "Aunt Taro Buns" can be as numerous as treasure. 

From peddling in the streets to owning a brick-and-mortar shop, "Aunt Taro Buns" has accompanied Xiamen locals for nearly 100 years. 

Five years ago, Li Wenzhong took over the family tradition to preserve authentic Xiamen flavors and became the third-generation of "Aunt Taro Buns". 

Rising cost and heavy work once trapped Li, but his determination to follow Xiamen flavors has inspired him to keep going. His honesty and trustworthiness, as well as the love and care he infused into every taro bun has helped him grasp the heart of local foodies. 

For the older generations in Xiamen, taro buns are an essential part of the Spring Festival, similar to turkey on Thanksgiving Day. The buns are usually filled with shredded pork, shrimp, mushrooms, bamboo shoots, and water chestnuts. Local residents enjoy eating it with sweet chili sauce or barbeque sauce.