Mil­lion yuan

China Daily (Canada) - - SHANGHAI -

the amount of rev­enue GanQiShi makes per year

col­lar work­ers and stu­dents can be found in th­ese eater­ies through­out the day.

Born and raised in Wen­ling, a small town in Zhe­jiang prov­ince, Tong re­mem­bers steamed buns, or baozi, as a very pop­u­lar food among peo­ple in the coun­try­side. To him, a de­li­cious steamed bun was a treat re­served for spe­cial oc­ca­sions. Ev­ery bite was pre­cious.

When he grew up, Tong was an en­ter­pris­ing man who had ex­per­i­mented with run­ning sev­eral busi­nesses. Some of his pre­vi­ous ven­tures in­clude a cloth­ing shop, a beauty sa­lon and an In­ter­net bar. But it was ul­ti­mately his undy­ing love for steam buns that con­vinced him to open a res­tau­rant sell­ing just that in 2009.

Hav­ing tasted suc­cess in his own coun­try, Tong has now set his sights be­yond China’s bor­ders. This May, he will open his first res­tau­rant in Havard Square in Bos­ton. His sec­ond over­seas branch on Rhode Is­land will com­mence op­er­a­tions in Au­gust. Tong said that he plans to open be­tween 20 and 30 branches in the East Coast’s New Eng­land re­gion in the US by 2020.

One of the main rea­sons be­hind his over­seas ex­pan­sion is his de­sire to share with the

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