Wang tastes the fresh buns made from fermented rice wine. [Photo/qz96811.com]

At five o'clock, when Wang brings the freshly-made buns to the bazaar in Wushidu village, a long queue is already lining up.

Housewives, students, and grandparents are all frequent customers.

In the afternoon, the couple makes another batch of buns for banquets and out-of-village orders.

"I have eaten their buns for more than 30 years," said an old man surnamed Yu living in another village, who buys a bag of buns every two to three days from Wang. His daughters working in other cities are all big fans of the buns, and Yu often mails them Wang's buns to satisfy their appetites.

Four years ago, the couple's son-in-law Xu Lijin posted some pictures of their home-made buns online – he never thought they would get as popular as they did.

In order to make sure faraway customers are able taste the fresh buns, they decided to make another batch of buns for online orders.

Although the buns have gained in popularity, they still have a long way to go before the buns become a famous brand, according to Xu.

Xu has been busy registering a trademark for the buns, and he said they will make every processing detail perfect and gradually expand the buns' influence.