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The aroma of the baozi drifting over the sea draws people in, and it’s hard to imagine such an authentic, delicious taste. The shop has no extra space for customers to dine in and no flashy name. Every day at 12:30 p.m., the owner and a crew of six or seven start preparing the dough; by 1:30 p.m., the baozi and mantou begin to come out of the steamer, and within a few hours everything is sold out.