Spicy pan-fried pies. [Photo/Tide News]

While many think China's Yangtze River Delta region doesn't go for spicy food, Quzhou in Zhejiang province proves an exception.

Over a decade ago, Zeng Hongxia from Changshan county, Quzhou, opened a small stall in Ningbo, serving up spicy pan-fried pies. Inspired by her young customers, she named them "La Ku Bing", which means "chilly pies that make you cry". Today, the business has grown to over 100 franchise stores.

"My parents sold Changshan scallion pies for years," Zeng said. She missed the flavors of home, deeply embedded in her memory and taste buds, and decided to keep that taste alive with her own hands.

Her husband supported the idea. The couple learned the craft from Zeng's parents and opened their stall near Ningbo University. Zeng managed the seasoning, dough, and fillings, while her husband handled the cooking.

The stuffing of spicy pan-fried pies. [Photo/Tide News]

Zeng takes great care in sourcing fresh ingredients. Every morning at 4 am, she heads to the market for fresh pork and vegetables, spends two and a half hours preparing the dough and sauces, and keeps the shop open until midnight.

Their hard work paid off. The carefully crafted pies gained a loyal following and became a staple near the university. However, Zeng realized that the traditional scallion and pork filling might be too basic for the younger, more adventurous crowd. She adjusted the recipe to what is now known as La Ku Bing.

The key to La Ku Bing is its special chili sauce. “Our secret recipe uses dried chili from Changshan, fresh chili peppers, garlic sprouts, and cilantro,” Zeng shared, though the specific method remains a trade secret.

The name La Ku Bing itself was inspired by a young customer. After trying Zeng's spicy pie, tears streamed down her face. But instead of complaining, she suggested the name which was immediately adopted.

A spicy pan-fried pie. [Photo/Tide News]

The name stuck. It was catchy and playful, perfectly matching the product. In 2017, La Ku Bing opened its second store in downtown Ningbo, soon expanding to cities like Shanghai and Xiamen. Today, there are seven company-owned and over 100 franchised outlets.

Zeng emphasizes quality to every apprentice: fresh ingredients, correct proportions, and no cutting corners. "Whether it's one shop or a hundred, each pie must be made with care. Quality is the key to our success," she said.

Her dream is simple yet profound — through La Ku Bing, more people will learn about Quzhou and fall in love with its fresh and spicy flavors.

Editor: Zhong Xinyi