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The production of Black Cat Bao follows traditional methods, using a dough that is several decades old. Every day, a portion of the dough is reserved for the next day's fermentation, so it's naturally different from the kinds of dough used in commercial bakeries that rely on chemical fermentation agents. Because only a limited amount of dough is reserved each day, the number of Black Cat Baos produced daily is also limited, which is why they're often in short supply. The dough must be fermented for more than twelve hours, and after fermentation is complete, the large dough is divided into small pieces, which are then kneaded until all the air is squeezed out. The filling is made with diced braised pork belly and fresh pork, mixed together and refrigerated. The Black Cat Baos you see in the shop stand tall, unlike regular baozi which are flat. This is because of the special way the filling is handled, which gives it a certain elasticity, making it less likely to become flat. When you take a bite of a freshly baked Black Cat Bao, you'll find that the skin is incredibly chewy (Q). As soon as you bite into it, the meat fragrance fills the air. However, be careful, as the broth inside often flows out, so be mindful of your clothes when satisfying your cravings.